This post is the first ever "canning" or food preservation post that I have ever done, and I am not sure how many others I will share because the reality is that I don't know how much of the food I can, freeze, or dehydrate will actually taste yummy. However, I know this homemade salsa is SO good! We tried making our own salsa last year and we just couldn't get a "mix" that we liked. I found this one online, and I will definitely be keeping it as a permanent fixture.
2 1/2 cups onions, chopped (1 large onion was about 2 cups-I just used that)
1 1/2 cups green peppers (3-4 bell peppers from the garden is what I used)
1 cup jalapeno pepper, chopped (8-10 little to medium peppers from the garden)
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce (I used 2-8 oz cans, so I technically had 16 oz)
1 (12 ounce) can tomato paste
Directions:
1) Mix all together and bring to a slow boil for 10 minute.
2) Seal in jars and cook in hot water bath for 10 minute.
3) This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
Yields 3-6 quarts or pints.
Notes:
I didn't measure the tomatoes that I used from my garden after sending them through the food processor. When I added everything to the pot to cook on the stove, I thought it needed a little bit more, so I added 2 cans of drained diced tomatoes. As stated above, this is a MEDIUM to HOT salsa. If you think it might be too hot, you can always start with fewer jalapeno peppers and then taste test as you mix it on the stove. If I wanted to make this for little man, I would definitely use about 1/2 the amount of jalapeno peppers. The way I made it, when all said and done, I ended up with 7 pints plus about 10 oz that I just refrigerated to eat, which is why I know this is a VERY yummy recipe. :)
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