Last week I took an evening after picking up 25 Lbs of Ontario tomato at the store for 6 dollars along with a good sale on peppers and onions I decided to try my hand at canning some salsa. I was afraid it would not be spicy enough however my husband seems to like it and could not stop dipping chips into the big vat as I was simmering it down so I guess I should take that as his approval.
So as promised here is the recipe for the salsa I made last week.
- 12 lbs Roma Tomatoes (after being peeled and cored)
- 4 Onions diced
- 1 Large Green Pepper
- 2 Small red Peppers
- 6 Large Jalapeño Peppers
- 9 Cloves of Garlic minced
- 1/3 C Coarse picling salt
- 3/4 C Vinegar
- 3 Tbs Brown Sugar
- 2 Tbs Paprika
- 1 Can tomato past
Combine all ingredients in a large pot bring to a boil and let boil gently uncovered for at least 60 min. halfway through I took a potato masher to break up some of the larger tomatoes, and the near the end I used an immersion blender sparingly to break up any other big pieces.
My tips for next time ( which may be tonight as I finish up the last of my tomatoes.) I will probably add a few more jalapeño pepper or some other form of heat. also I will let it simmer a little longer and/or possibly add a little cornstarch to help thicken it up a little more my first few jars were a little bit thin.
Finally if you have scaled this down you can refrigerate and eat in the near future, or follow proper canning procedures and store for later use or to give as gifts.
Here are a few shots of the process.
|The box of tomatoes at the point when I thought I would never finish peeling them.|
|My little helper (she ate tomatoes while I peeled them.)|
|Salsa simmering away on the stove.|
|The final product.|
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