I realized it's been a while since I updated about my garden. (maybe I shoulda named this "my highly neglected blog?) Well let's just say that's because I've either been IN it or putting up veggies in one form or another. Tomatoes, summer squash, and peppers have been coming in like crazy (beans will be soon, too!). Yup, it's that time of year again. I love it!
Now, tomatoes comin' out my ears means, of many things, salsa-making time! Therefore I am about to share my salsa recipe with the world (or whatever portion of the world reads my blog). We're mainly canning this up, but it's also pretty good fresh (or slightly cooked).
Zesty Salsa
10 cups chopped, seeded, peeled, cored tomatoes (about 6 lbs)
5 cups chopped and seeded long green peppers (about 2 lbs)
5 cups chopped onions (about 1.5 lbs)
2.5 cups choped and seeded hot peppers (about 1 lb)
1.25 cups cider vinegar (NOTE: we're using lime juice instead of vinegar this year and it's really good. I especially recommend it if you're wanting to eat it fresh)
3 cloves garlic, minced
1 Tablespoon salt
1 teaspoon hot pepper sauce (optional)
For fresh salsa: just toss all the ingredients together and let it sit in the fridge overnight to soak the flavors together. Yummo!
For canning: combine all ingredients into saucepan, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Andjust two-piece caps. Process 15 minutes using boiling water canning method described on page 43 (Ok, see, this is what I get for transcribing out of a canning booklet! If you want to know what page 43 says, you'll have to beg) Yield: about 6 pints
Pizza Angel chef notes:
~As I said, we use lime juice instead of vinegar this year and so far I'm really liking the results.
~Please wear rubber gloves while chopping the hot peppers! I never used to worry about it till I got a rather painful burn from the pepper oils. Ouch! I still feel the pain *wince*
~I used less peppers than it says... not sure why, since I have so many peppers! but mom told me to, so I did.
~When canning this salsa, we add a little tomato sauce to thicken it up... we like thick salsa :)
~ We've actually just been processing these by the quart in a regular boiling bath canner for 35 minutes... Just cuz we're rebels and don't follow directions B-) :P
~Interesting fact: if you suddenly realize in the middle of the salsa-making process that you don't have enough ripe tomatoes for a whole other batch you can, in fact, use mostly-ripe tomatoes and your salsa will turn out kinda orange (and may or may not taste slightly different). Don't ask me how I know this 0:-)
Enjoy!
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