Saturday, September 3, 2011

Garden Fresh Salsa

This is my stand-by salsa recipe for many years.  I always have salsa in my pantry. 

Garden Fresh Salsa

3 quarts tomatoes (about 10 pounds)
1 onion cut into large pieces
3 cloves garlic
2-3 jalapenos
1 medium green pepper seeded
2-3 banana peppers
3 tablespoons & 1 teaspoon canning salt
1 tablespoon crushed red pepper
1/2 cup brown sugar (or 1/4-1/2 cup coconut sugar)
12 ounces tomato paste

Blanch tomatoes and peel skins. If you've never blanched a tomato before let me know and I'll explain it to you, it's very easy. Put tomatoes whole into a blender with the onion, garlic, jalapenos, green peppers, and banana peppers. Work in batches. Dump into a large pot, preferably a stockpot and add the rest of the ingredients. Bring to a boil and simmer until it reduces down and thickens a bit.
Pack into jars, put on seals that have been sitting in softly boiling water and put on rings.
Process in a hot water bath canner for 10 minutes.

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