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
- 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
- ** 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.
- Peel, seed and chop tomatoes.
- I leave the tomatoes in large chunks for a chunkier salsa.
- You can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
- Place chopped tomatoes into a colander to drain for 30 minutes – mas o menos.
- You will want about 14 cups of chopped tomatoes.
- Chop chiles.
- Remove seeds.
- You want about 4 cups total chopped peppers.
- Set aside.
- Chop onions, mince garlic and chop cilantro.
- Place tomatoes into an 8 quart Dutch oven or a large sauce pan.
- Bring to a boil.
- Boil 30-45 minutes or until desired consistency.
- I boil for 20 minutes, we like chunky.
- Add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
- Return to a boil.
- Fill hot sterile jars 1/2 inch from top.
- Wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
- Set each jar into water bath canner right after filling.
- Bring water bath canner back to boil and bath for 35 minutes.
- 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.