Saturday, August 25, 2012
Can Do Attitude: Easy Garden Salsa
Also, I only used one head of garlic, and one of those really large onions.
And yes, I did use all those peppers. I wanted a nice variety of spice, so there are random hot red peppers and purple bells from my garden, Anaheims, poblanos, jalapenos, whites, and yellow bells. You can use as much or as little as you'd want. I love chunky salsas with lots of pepper.
For each batch, I diced half in bigger chunks, then used my slap chop to finely dice the other half. The chopper also made quick work of the onions and peppers. I still wore gloves, though, because that juice gets everywhere and I hate accidentally getting it in my eyes (or worse) when cleaning up.
8 C tomatoes; chopped, diced, and drained
2 1/2 C onions, diced
1 1/2 C green peppers, diced
1 C jalapeno, diced
6 garlic cloves, minced
2 tsp cumin
2 tsp ground pepper
1/8 C (or less) canning salt (optional)
1/3 C sugar
1/3 C vinegar
15 oz can tomato sauce
12 oz can tomato paste
Mix everything together in a large pot.
Bring to a slow boil.
Boil for ten minutes.
Follow proper canning procedures. Sterilized jars, boiling water bath for 10 minutes. Let cool and wait at least 24 hours before storing.
Hint: to prevent the white grit from collecting on your tops, add about 1/2 C of white vinegar to your water bath. It helps reduce/eliminate the residue. ( I obviously forgot this step!)