Saturday, September 10, 2016

Zesty Salsa

Summer is on its last leg.
School has begun, but the warm temperatures and tomatoes keep coming.
Alas, another month has gone since a blog post. There haven't been many opportunities to relax and blog. The snow will fly sometime and I'll be forced to write.

I'm at my wits end with canning anything tomato related. I canned many a pint and quart of tomatoes and we made spaghetti sauce for the first time this year.

I had been voluntold (someone volunteers you to do something, but really is telling you to do it) to make salsa by my husband twice. Since I failed to make any effort, the other night he prepped it all; chopped onion, tomato, peppers- sweet and hot. I canned them the next day before I went to work.

Zesty Salsa, found in the Ball Complete Book of Home Preserving, has been our go-to recipe for the past three years. It's not complicated at all, just time consuming with all the chopping. (For the onion, we use a mini food chopper, but if you have a fancy Vitamix or nice food processor, all the veggies wouldn't take long to chop.)

Zesty Salsa
10 c. chopped/cored/peeled tomatoes (about a 4 qt basket)
5 c. chopped/seeded/ green bell peppers (we also used some red peppers)
5 c. chopped onions
2 1/2 c. chopped/seeded hot peppers (this is where you can get crazy- we used hot banana and jalapenos)
1 1/4 c. cider vinegar
3 cloves garlic, finely chopped
2 T. finely chopped cilantro
1 T. salt

In a large saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and gently boil, stirring frequently, until slightly thickened, about 10 minutes.
Ladle salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Put on the lids and bands.
Put jars in a water bath canner and process for 15 minutes. (I make pints, but you can also use half pints using the same amount of time for processing.) Remove canner lid, and wait five minutes. Cool jars and store.

The recipe says it makes 12 8 oz jars or 6 pint jars, but ours made 9 pints. You have been warned.

We like our salsa chunky, but you can chop your veggies however you want to get the consistency you desire.

I still need to can tomato soup, pickled beets and pears. I'm ready for Winter, I mean a break. <3