Cookerati

When I talk about my great tasting salsa my sister always encourages me to post the recipe.  I tell her, it’s not a regular recipe.  She says I should post it.  My family loves salsa especially my husband and College Girl.  We can a huge amount, but it doesn’t last the winter, no matter how much we make.  I like to sneak jars into Christmas gifts, but my husband isn’t thrilled with that he wants it all for himself.  Last year, we made 36 pints and it lasted until April.  It would have lasted longer if I didn’t give any away, but my sister in law makes us soap and gives us jars of honey.  I think it’s a good trade. 

Here’s my recipe:

• 2 drywall buckets of tomatoes (homedepot buckets work as well)
• 6 large whole onions (my family loves sweet best)
• 6 or 7 cloves of garlic
• 1 large serving bowl of peppers ( green peppers, or sweet peppers – any mild peppers)
• Hot peppers to taste
• Parsley – huge bunch or two (can use cilantro)
• 2 cups of apple cider vinegar
• 2 cans tomato paste
• lemon juice

We blanch and peel the tomatoes, then we chop, chop, chop the tomatoes.  I chop up the onions, garlic, peppers and parsley.   My husband de-seeds the hot peppers (while wearing gloves) and pulses them in the bullet then adds them to the tomato and onion mixture.  I put it all into pots and heat up, then add cans of tomato paste and apple cider vinegar plus lemon .  I process in a boiling water bath and tell my husband he’s not allowed to eat it for a couple of months because I hate to see it disappear after all of that work.  Makes about 25 pints.  Not enough to get you through the winter.

Here’s a resource for tomato canning recipes.  Tomatoes are iffy on Boiling water baths if you change the acidity level, so their more precise recipes are probably a better idea.  Anyway, let Deb know I finally posted the recipe.