About a week ago I participated in a Salsa Day at work with a few of my co-workers. We spent a Friday morning making batches and batches of homemade salsa. This was my first experience at canning and my first time making salsa from scratch. I really enjoyed the methodical process of canning and know that I will do it again. This salsa has been husband approved and has a good balance of heat.
Here is the salsa recipe for you to try: (recipe makes a batch for 11 pint jars)
- 16 Cups of Tomatoes (peeled and cooked down)
- 4 Cups of Chopped Onions
- 3 Cups of Chopped Banana Peppers
- 3/4 Cup of Canned Jalapeno Peppers
- 1/2 Cup of Oil
- 1 Cup of Vinegar
- 4 Cloves Minced Garlic (2 teaspoons)
- 2 Tablespoons of Sugar
- 3 Tablespoons of Salt
Scald tomatoes in boiling water and then peel and core the tomatoes. Place tomatoes core side down in a pan and simmer for 2 hours. Pour the juices off and chop tomatoes in the food processor. Then add the other ingredients and heat through in a large pot on the stove. Then follow the proper canning process and place the jars in a hot water bath for at least 10 minutes.
Hope you make homemade salsa sometime soon! (It makes great hostess gifts with a bag of Tostitos Scoops and also a great Christmas gift for neighbors, coworkers, or friends.) Enjoy!
