Home Made Salsa

My tomatoes are coming in strong right now! So this morning, we went to the Farmers Market to get a few items that I’m not growing here at home, like sweet peppers and hot peppers, onions, and a few seasonings. Some co-workers of Nathan’s gave him some recipes to bring home to me, and I combined two of the recipes to make my salsa. Now, I’m not expert Salsa tester, but, I think it turned out really well. A bit of a bite when you first taste it, with just a hint of lime. But then it turns sweet, and with a salty chip, the mix is just awesome!

Tomatoes from our garden

Tomatoes from our garden

For those interested, here is the recipe:

Approx 20 ripe tomatoes
2 hot peppers
5 onions
3 sweet peppers
1TBSP pepper
1/4 salt
1/2 cup Sugar
2 TBSP diced garlic
1 bunch cilantros (or about 2 TBSP dried cilantros)
3 TBSP Cumins
4 limes
2 – 12 oz cans tomato paste

I used my blender to chop the tomatoes, peppers, and onions, adding each to a large pot as they get chopped up. While I was working on the chopping, Nathan added the other incredients to the pot (except tomato paste). Limes were added last, cutting into quarters, and squeezing the limes into the pot.

Bring to boil, add tomato paste, and bring back to boil. Cover and simmer 30-45 minutes, uncover and turn off heat. Leave set to cool for cold packing, or hot pack into jars. Refridgerate overnite, then store in cool, dry area.

If hot packing, make sure the jars are sterile and kept in hot water until ready to fill. I’m finding I like cold packing better then hot, as the recipes and the jars are easier to handle. I used my pressure cooker to process the salsa, mainly because it takes less time to process with a pressure cooker then with a hot water bath.

This recipe yielded 5 pint jars (all I had left), and 6 jelly jars (great for gifts). If you decide to try this recipe, please stop back and leave us a note, we would love to hear from you!

Yielded Batch of Salsa

Yielded Batch of Salsa


Close up of Salsa

Close up of Salsa