From the moment I plant the very first tomato seeds (when it is still snowing) I look forward to harvesting the ripe tomatoes, biting in, and savoring the taste … Yummy! We grow many tomatoes, so we can enjoy them right from the vine, in salads, meals, and in homemade salsa.
We love homemade salsa and go through many jars every year. The recipe we have is from my friend Ruth. I don’t know where she got it from, but it’s a really good one. Ruth is a good friend and her salsa is so yummy, so why not call it Ruth’s Salsa.
Canning homemade tomato salsa is a bit of a chore, but so worth it. Beside I have great helpers. The VitaMix Blender is always my big helper, it chops garlic and herbs in seconds. The dishwasher sterilises jars on its own, and instead of a water bath we place the jars on an baking sheet and heat them in the oven on 200°F for 1 hour, it always worked fine and is way easier.
Let’s get started!
- 7 lbs of tomatoes (approx. 30)
- 2 cups of finely chopped celery
- 2 large green peppers, finely chopped
- 2 large sweet red peppers, chopped
- 2 cups of chopped onions
- 1 small red chili pepper, seeded and chopped
- 2 large, mild jalapeno peppers, finely diced
- 5 cloves of garlic, minced
- 1 can (114 ml) green chilies, drained and chopped (I go without)
- 1 can (369 ml) tomato paste
- 2-3 drops hot pepper sauce (I used red hot pepper instead)
- ¾ cup vinegar
- 2 tbsp. sugar
- 1 tbsp. pickling salt
- 2 tsp. paprika
- ½ cup chopped fresh cilantro leaves or fresh parsley
- Blanch tomatoes in boiling water, rinse in cold water, and remove peels. Coarsely chop tomatoes and strain them for a while so the salsa is not so liquid. Place tomatoes in a large heavy saucepan. Add all remaining ingredients except the garlic and cilantro, simmer for ½ hour.
- Place the garlic and cilantro in a blender with some liquid from the salsa and blend for a few seconds, add to the salsa at the end of the cooking time.
- Ladle sauce into prepared pint (500 ml jars), filling to ½ inch from top. Clean jar rims and threads. Cover immediately with lids and screw bands.
- Place in boiling water bath. Process for 25 minutes. Remove jars from water and cool. Check seals. (Instead of the water bath we placed the jars on an baking sheet and heat in the oven on 200°F for 1 hour, it always worked fine and is way easier)
You want to learn cunning at home? Canning isn’t as complicated as it sounds. This DVD will show you just how fun and easy preserving your foods can be!