This is a fabulous homemade salsa recipe provided to me by my wonderful PEI friend, Pat. Every time I've made it (with or without my talented canning friend Julie) it has been a success. Yes, you can modify the type of hot peppers to adjust how spicy your salsa ends up! Whatever peppers you choose to use, you want end up with about 1 cup of hot peppers. Remove seeds from hot peppers if you want to remove some of the spiciness. And make sure they're diced finely. I like to use a food processor for that part, which gets them nice and small. It's such a wonderful salsa recipe, and I'm so glad Pat shared it with me! Enjoy!
Delicious Homemade Salsa
Makes ~9 250ml jars + a bowl of extra
Dice and set aside:
8 cups fresh tomatoes, diced by hand
In a large pot combine:
1 cup onions, diced
2 bell peppers, diced
1 cup jalapeno peppers, finely diced (about 3-4 large - keep seeds for a spicier salsa, remove for mild salsa)
1 Tbsp salt (can adjust, to taste, towards the end)
1-2 Tbsp apple cider vinegar
1 Tbsp fresh lime or lemon juice
1 Tbsp ground cumin
1/4 cup fresh cilantro
1 Tbsp minced garlic
6 oz tomato paste
1/2 cup tomato sauce
Bring to a boil, lower heat to simmer for 10 minutes.
Add the fresh diced tomatoes. Increase heat to return to a boil, lower heat and simmer an additional 10 minutes.
Put in hot, prepared canning jars and water bath jars for 10-15 minutes. (adjust a bit longer for bigger jars - I usually do 10 minutes for a 250 ml jar)
This recipe makes about 10 cups worth of salsa, so plan accordingly for your canning. If eating fresh and not canning, you can cool and keep in the refrigerator for a week or so.
Enjoy!!!
Fresh jars of salsa, perfect for fall and winter (if it lasts that long)
Delicious Homemade Salsa
Makes ~9 250ml jars + a bowl of extra
Dice and set aside:
8 cups fresh tomatoes, diced by hand
In a large pot combine:
1 cup onions, diced
2 bell peppers, diced
1 cup jalapeno peppers, finely diced (about 3-4 large - keep seeds for a spicier salsa, remove for mild salsa)
1 Tbsp salt (can adjust, to taste, towards the end)
1-2 Tbsp apple cider vinegar
1 Tbsp fresh lime or lemon juice
1 Tbsp ground cumin
1/4 cup fresh cilantro
1 Tbsp minced garlic
6 oz tomato paste
1/2 cup tomato sauce
Bring to a boil, lower heat to simmer for 10 minutes.
Add the fresh diced tomatoes. Increase heat to return to a boil, lower heat and simmer an additional 10 minutes.
Put in hot, prepared canning jars and water bath jars for 10-15 minutes. (adjust a bit longer for bigger jars - I usually do 10 minutes for a 250 ml jar)
This recipe makes about 10 cups worth of salsa, so plan accordingly for your canning. If eating fresh and not canning, you can cool and keep in the refrigerator for a week or so.
Enjoy!!!
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