What a summer treat! There is nothing like fresh homemade salsa during the summer to accompany a backyard BBQ. Whether it be topped with homemade chips, along side creamy guacamole, or slathered on a southwestern hamburger…salsa has many purposes. I like to have salsa in the house because it adds flavor to anything quickly, and it is a wonderful gift for salsa lovers!
Here’s what you’ll need:
20 tomatoes (Roma work best)
2 cups white onion, chopped
2 Anaheim peppers
4 Jalapeno peppers
5 cloves of garlic
½ cup cilantro, chopped
1 cup of vinegar
1 can of tomato paste
½ tsp black pepper
½ tsp salt
Jar size: Pint
Ready to get started!?:
Wash jars, lids, and rings, place in boiling water canner (don’t turn on yet…we’re just getting ready.) In a large kettle boil enough water to cover all tomatoes. Meanwhile, wash tomatoes in a colander.
With a small pairing knife, slice a small “x” on the bottom of each tomato.
Drop washed tomatoes into boiling water for 2 minutes.
Immediately plunge tomatoes into a bowl of icy water. (See how the skins are loosened? That is the purpose of this step, to make it easy to peel the tomatoes.)
Drain tomatoes, and place on a clear working surface. One by one, peel the skins off of each tomato.
They should look like this:
Next, remove the stem end, and seeds from each tomatoes. The easiest way to remove the seeds is to cut the tomato in half (length wise) and squeeze the entire tomato half over the sink. It’s a messy process, but it works the best!
Coarsely chop the skinned, seeded tomatoes, and place in a colander to drain for 30 minutes.
While the tomatoes are draining, seed and chop Jalapeno, and Anaheim peppers.
I had seeded Jalapenos left over from when I made sweet jalapeno peppers (score!) So I just needed to seed the Anaheim.
(Be careful when seeding peppers not to touch eyes or nose, the oils can burn skin.)
Chop onions, garlic, and cilantro.
Put tomatoes in a large kettle, and simmer uncovered for 1 hour, or until the tomatoes start to thicken.
You ready to make these tomatoes salsa? Add all the prepared salsa goodies…
Voila! Salsa! Bring back to boiling, stir and simmer for 10 minutes. Turn on the boiling water canner.
Fill sterilized jars with salsa, run butter knife on the sides of jar to release any air bubbles, wipe rims of jars, adjust lids and rings. Place in boiling water canner for 15 minutes, start timing when water returns to boiling.
After 15 minutes, remove from water and listen…you should be able to hear the jars sealing. Wait 12 hours to test the seal, by pressing down on the top of the jar.
Serve with homemade tortilla chips, sit down, relax…you just made salsa.
Celebrate something today.