The abundance of tomatoes has led us to a salsa frenzy. I used to live in MD with a dear friend whose mom makes the best salsa, so I asked for her recipe. Memories of hers are still fresh in my mind, and I am so pleased with the results of our own efforts. Good food starts with good ingredients and we have been fortunate to have been inundated with tomatoes and peppers in our garden this year. We even used our own garlic in the recipe. Cilantro still seems to be a challenge for us to grow, so had to buy that and the hot peppers and onions. So tasty!
SALSA – modified by Nancy Hutchins
Original recipe says it makes 10 pints, but I usually end up with about 8 ½
Quantities don’t have to be exact
16 C tomatoes, peeled and chopped
2 C onions, chopped
2 C green peppers, diced (or 3 peppers)
1 jalapeno pepper, diced
4 – 6 cloves garlic, minced
5 T canning salt
4 T chili powder
2 T crushed red pepper
½ C sugar
1 C white vinegar
chopped cilantro (whatever amount looks good to you) added toward the end of simmer
additions: 1 fresh hot pepper in addition to or in place of crushed red pepper
½ C water and 6 T corn starch , dissolve corn starch in water
1. Dip tomatoes in boiling water to make it easy to remove skin.
2. Bring all ingredients except cilantro, water and cornstarch to a boil and simmer for 1 ½ to 2 hrs.
3. Add cilantro for last 5 – 10 minutes or so.
4. Add cornstarch/water , stir, allow to thicken for a brief time
5. Pour into sterilized jars. I do jars in the dishwasher (use heated dry to keep them hot) and sterilize the inner lid, tongs, ladle, in a pot on the stove. Fill and turn them upside down for a few minutes. Jars are easier to fill if you find one of the canning funnels that fits over the top of the jar. Wipe rims and side of jars before sealing with a clean paper towel.
I made a few minor modifications. First, I added an additional hot chili pepper for more spice and, per instructions in my canning book, processed the jars in the canner for 15 minutes. Enjoy!