Canning Fresh Salsa
The poor tomatoes ended up getting picked very early, and very green this year, because of the dump of snow we had early this September. We let them ripen in cardboard boxes over the past week and a bit, and have finally collected enough ripe ones to start canning some salsa!
This salsa recipe is one I received from a very good friend of mine, and she makes this stuff like a master. I hope I do it justice Chrysten!
Chrysten's Salsa
1 1/2 cups finely chopped onion
1 Tbsp chopped garlic
10 cups chopped tomatoes (either remove the seeds or squish chopped tomatoes in a colander to remove the juice)
2 cups bell peppers (red, yellow, and green)
2 Tbsp chopped jalapeno
1 cup loosely packed cilantro OR parsley, chopped fine
1 cup cider vinegar
1 Tbsp dried Oregano
1 Tbsp Sugar
1/2 cup Franks Hot Sauce
1 1/2 tsp ground cumin
1 1/2 tsp salt
1 1/2 cups finely chopped onion
1 Tbsp chopped garlic
10 cups chopped tomatoes (either remove the seeds or squish chopped tomatoes in a colander to remove the juice)
2 cups bell peppers (red, yellow, and green)
2 Tbsp chopped jalapeno
1 cup loosely packed cilantro OR parsley, chopped fine
1 cup cider vinegar
1 Tbsp dried Oregano
1 Tbsp Sugar
1/2 cup Franks Hot Sauce
1 1/2 tsp ground cumin
1 1/2 tsp salt
- In a large pot combine onion, garlic, and cider vinegar. Boil for 2 minutes
- Add tomatoes and peppers, and return to a boil for 3 minutes
- Add all remaining ingredients, and boil gently until peppers are soft (5 - 10 minutes or so).
- Ladle into sterilized jars, leaving 1cm headspace
- Seal with sterile, warmed canning sealers, and process in a hot water bath for 15 minutes.
 Sunset Salsa! |  |
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