Thursday, September 12, 2013
Homemade Salsa Recipe
The recipe we used can be consumed fresh with no cooking, or you can heat it in a saucepan to bring out the flavor a bit more. We tried both ways and found that we preferred the roasted flavor of the cooked version. Below is the recipe we used to make a large batch for canning.
Tomato Salsa Recipe for Canning
*Makes about ten 8-oz jars or five pint jars
7 cups peeled, chopped tomato
2 cups coarsely chopped onion
1 cup coarsely chopped bell pepper
8 jalapeno peppers, seeded and finely chopped (use more or less depending on how spicy you like your salsa)
3 cloves garlic, finely chopped
1 can (6 oz) tomato paste
3/4 cup white vinegar
1/2 cup loosely packed finely chopped chilantro
1/2 tsp ground cumin
Peel tomatoes by placing them in boiling hot water for about 30-60 seconds, or until the skin wrinkles and starts to pull away from the fruit. Remove from boiling water and immediately dip in cold water. The skins will slip off easily.
Set peeled tomatoes aside and let cool while you chop other ingredients. Return to your tomatoes once cool, dicing and coring them.
In a large saucepan, combine tomatoes, onions, green pepper, jalapeno peppers, garlic, tomato paste, vinegar, cilantro, and cumin. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently until thickened, about 30 minutes. Add salt and pepper to taste.
Meanwhile, prepare canner, jars, and lids. See this video for canning instructions. Leave 1/2 inch of space at the top of your jars when canning.