Today I picked a bunch of tomatoes and peppers and decided to make some salsa. I was able to provide most of the ingredients from my garden. Nothing like the freshest of ingredients! I wound up with almost 3 quarts after it all cooked down prior to canning. The aroma coming off of the kettle was very, very nice!

Home Made Salsa

Ingredients

    • 7 lbs tomatoes ( about 20) –  I used celebrity, ox heart & early girl from the garden – Roma tomatoes also work well
    • 6 Anaheim chilies, diced – my Anaheim  chiles
    • 4 Poblano chiles, diced –  I used Ancho chiles from the garden
    • 5 Jalapeno chiles, diced
    • 3 Serrano chilies, diced
    • 2 cups rough chopped yellow       onions – used fresh white and red onions and green from my garden
    • 1 cup chopped fresh cilantro
    • 5 cloves garlic, minced – also       from my garden
    • 1/2 cup white vinegar ( 5 %       acidity)
    • 1 tablespoon granulated sugar
    • 1 teaspoon salt
    • 1 teaspoon black pepper

Directions

  1. ** Wear gloves or cut chiles under cold running water, leave the seeds if you want, chile pepper heat comes from a vein in the flesh of the chile not the seeds.
  2. Peel, seed and chop tomatoes.
  3. I leave the tomatoes in large chunks for a chunkier salsa.
  4. You can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
  5. Place chopped tomatoes into a colander to drain for 30 minutes – mas o menos.
  6. You will want about 14 cups of chopped tomatoes.
  7. Chop chiles.
  8. Remove seeds.
  9. You want about 4 cups total chopped peppers.
  1. Set aside.
  2. Chop onions, mince garlic and chop cilantro.
  3. Place tomatoes into an 8 quart Dutch oven or a large sauce pan.
  4. Bring to a boil.
  5. Boil 30-45 minutes or until desired consistency.
  6. I boil for 20 minutes, we like chunky.
  7. Add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
  8. Return to a boil.
  9. Fill hot sterile jars 1/2 inch from top.
  10. Wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
  11. Set each jar into water bath canner right after filling.
  12. Bring water bath canner back to boil and bath for 35 minutes.
  13. Remove jars and cool on a wire rack or towels.

The rain has backed off a little – 6 inches in my garden since last Saturday. I can use a bit of a dry stretch. I have some garden clean-up chores planned if I get a few dry days this coming weekend.

The gazpacho – the cucumber gazpacho is much better with the addition of some Tabasco – Very refreshing in the is hot and humid Houston summer weather.

TTFN

Bishop

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