Best Salsa Ever
10 lbs. tomatoes
1 c. cilantro, chopped
1 onion, chopped
4-5 garlic cloves
4 jalapenos
1 c. green peppers, chopped
1 tbsp. cumin
1/8 c. sea salt
1/8 c. vinegar
3 large limes, juiced
Core and blanch tomatoes to remove skins. I learned the hard way that it's easier to core them before blanching. But maybe I did it wrong? Also, a food processor would probably make this go a lot faster. I felt like I was chopping for HOURS. Combine all ingredients into a large stock pot and bring to a boil. Simmer until desired thickness is reached. I simmered it for about 1.5 hours before I couldn't take it anymore and had to get it canned. Next time I make this, I will strain out some of the tomato water to help speed up the process of thickening.
Process in water bath canner for 15 minutes. Makes 7 pints, plus a little extra to taste.
And, in case you were wondering, this is what 10 lbs. of tomatoes from our garden looks like. That can of Mountain Dew shown is to give you a little proportion. And to get me through the day.
5 comments:
I have never made salsa in my life. It seems like too much work!
But, I do make a killer fruit salsa.
I have a kick ass salsa recipe....it just taste better when you make it yourself..dont ya think???
i LOVE homemade salsa!
maybe i should send you my address.....;)
Nice Mountain Dew..... I posted a picture for your viewing pleasure.
That's a LOT of salsa.
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