My daughter-in-law Michelle, who’s a great cook, has been canning up a storm from her very nice raised-bed garden. She made this great salsa last year using a recipe she got from the Pick Your Own website. She did a great job of getting a nice, thick, tasty homemade salsa. My husband really loved this!
Michelle’s Salsa
• 3 cups chopped onions
• 6 jalapeño peppers, seeded, finely chopped
• 4 cloves garlic, finely chopped
• 2 six-ounce cans tomato paste (adds body)
• 2 cups bottled lemon or lime juice or lemon juice (see this page for an explantion
• 1 teaspoon black pepper
• 1 tablespoon ground cumin (optional)
• 2 tablespoons oregano leaves or chopped cilantro (optional)
• 15 pounds (before seeding & skins removed) tomatoes (I used mostly small round tomatoes with a few Roma's to equal 15 pounds)
15 minutes at 1000 feet elevation or less
20 minutes for 1001-6000 feet
25 minutes for over 6000 feet elevation.
Comments from Michelle:
Here is the link to the website:
Pick Your Own Salsa Recipe
Michelle’s Salsa
• 3 cups chopped onions
• 6 jalapeño peppers, seeded, finely chopped
• 4 cloves garlic, finely chopped
• 2 six-ounce cans tomato paste (adds body)
• 2 cups bottled lemon or lime juice or lemon juice (see this page for an explantion
• 1 teaspoon black pepper
• 1 tablespoon ground cumin (optional)
• 2 tablespoons oregano leaves or chopped cilantro (optional)
• 15 pounds (before seeding & skins removed) tomatoes (I used mostly small round tomatoes with a few Roma's to equal 15 pounds)
- Wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. Drain and chop the tomatoes, you need about 3 quarts altogether. Start with the chopped tomatoes in the pot...
- Add the seasonings and bring to a gentle simmer, just to get it hot (180 F, if you have a thermometer) there's no need to cook it; only to get it hot enough to ready it for water bath processing to kill any bacteria and enzymes. Reduce heat and simmer for 30 minutes, stirring occasionally.
- Fill jars to within ¼” of top. Adjust lids and place in a water bath canner, with boiling hot water 1-2” over the tops of the jars.
15 minutes at 1000 feet elevation or less
20 minutes for 1001-6000 feet
25 minutes for over 6000 feet elevation.
Comments from Michelle:
- I got 8 pints of salsa with this recipe.
- I followed the directions for getting the seeds out after I removed the skins.
- I use the boiling water/shock chill method when skinning my tomatoes.
- Michelle says she used a mixture of large onions and green onions from her garden.
Here is the link to the website:
Pick Your Own Salsa Recipe
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