Homemade Canned Salsa from your Garden!
Today was Salsa Day here at home. The recipe I will share here, I call “Millennial Salsa” because I made it up in the year 2000. It’s yummy and here’s how I do it. First, I only wash the tomatoes, do not peel or even bother to cut off the stem ends. Chop them in an electric food processor but do not puree. Just get them chopped up then pour them into a 2 gallon stainless pot that has a heavy bottom.
Washed tomatoes in Food Processor
2-gallon soup pot 2/3 full of chopped fresh Roma tomatoes
I use 6 large Jalapenos in this recipe. It makes the salsa fairly hot so you may want to adjust to your taste, of course!
6 Jalapeno pepper, stem ends removed, in processor
Here they are, minced:
Jalapenos, minced in processor
Next, you’ll need 2 pounds of onions:
2 pounds onions
Cut off the ends, peel and cut into chunks:
Cut up onions in processor
Then, chop them up:
Chopped onions
And, some fresh garlic. I used 3 huge garlic cloves, which weighed out at 1.3 onces, but you may use more or less or none, whatever you like! Mince the garlic in the processor too.
Garlic cloves
Add 24 ounces Tomato Paste.
24 ounces Tomato Paste
Then, add 1 cup apple cider vinegar and 3 teaspoons of sea salt. Here is everything in the pot:
All of the Salsa ingredients
Stir it all together, bring it gently to a boil (stirring often, as it likes to bubble up and jump out of the pan since it’s so thick.) Consult a reliable canning guide and process this salsa in 14 pint jars for 35 minutes in a water bath canner. Or, you may do 7 quarts for 45 minutes.
This is really delicious, and versatile, as well as being a great way to use up some of your lovely produce!
