Monday, August 22, 2011

Making Salsa...

The trick to good salsa is fresh heirloom vegetables, picked ripe straight from the vine.  One tomato is not the same as another.  We have tested many tomatoes this year and heirlooms are worth their weight in gold regarding their taste.  The fancy hybrids look just like the perfect tomatoes you find in the government regulated grocery stores, but do not be fooled, they are completely tasteless.  Heirlooms have the richest flavor and
will guarantee that all your hard work of gardening and preserving will be worth it!

 Here is a great salsa recipe that incorporates a vast array of tastes into a one of a kind treat!


6 pounds of your freshest tomatoes
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
2 banana peppers, chopped
3 bell peppers (I use different colors), chopped
3 (6 oz) cans tomato paste or your own homemade paste
1/2 cup white vinegar
2 Tablespoons garlic powder
1 1/2 Tablespoons salt
1 Tablespoon cayenne pepper
1 teaspoon ground cumin
1/2 cup brown sugar
1/4 cup white sugar
1/2 bunch Cilantro, chopped
8 pint canning jars with lids and rings


Combine onions, tomatoes, peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown and white sugar in a large non-aluminum pot.  Simmer until thick, about 3 hours.

Sterilize the jars and lids in boiling water for at least 5 minutes.  Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.  Run a knife around the insides of the jars to remove any air bubbles.  Wipe the rims of the jars with a moist paper towel to remove any food residue.  Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water.  Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.  Leave a 2 inch space between the jars.  Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.  Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered surface, several inches apart until cool.  Once the jars are cool, press on the lids to make sure the seal is tight.  If the lid doesn't move up or down, it's sealed.  Refrigerate after opening.


Tomatoes:  Millionaires, Yellow Brandywine, Pink Ponderosa

Peppers:  Golden Treasure, Red Belgian, Sweet Chocolate

1 comment:

Carol J. Alexander said...

Popped over from the barn hop. We love salsa and thank you for another recipe.