Wednesday, August 25, 2010

Fresh Garden Salsa

I made this delicious salsa from a recipe I got from my friend Kari.  After sampling hers, I knew it was going to be a big hit!

Here is the full recipe, although I made a 1/2 batch to test it out and learn the ropes.

28-30 tomatoes, peeled and chopped
(I used a mixture of Romas, Big Boys and Celebrity.  Using a mixture will give you better flavor.  If you aren't sure how to peel a tomato, go here.
4 green peppers, chopped
4 onions, chopped
12-15 Anaheim peppers, seeded and chopped
2 jalapenos, seeded and chopped
4 big cloves garlic, minced
1 tsp salt
2 tsp dry mustard
1 can chopped and sliced green chilies
1/2 cup sugar
4 cans tomato paste

I chopped everything in my Cuisinart instead of by hand.  I hate chunky if you want a chunkier consistency, I suggest you chop some things if not all by hand.  

Put all together in a large stock pot  and mix together well.  Let stew on low heat for 21/2 hours.  

You will need a canning pot with metal rack and lid as well as canning jars, lids and rims.

While salsa is stewing, make sure jars are washed well.  Place on a cookie sheet in an oven at 225 degrees for at least an hour until you are ready to use them.  Do not let them cool down before filling.

In a separate pan on the stove, boil water and place lids and rims in to sterilize for about 15 minutes.  Take out and dry off.  Set aside. 

Fill canning pot full of water and start to boil.  Once boiling, reduce heat.

Taking one jar out of the oven at a time, fill with salsa leaving about 1/4-1/2 inch head space.  Place lid on and then tighten rim.  Place in wire rack in hot canning water.  Repeat until rack is full.  

Lowering rack full of salsa jars into the canning pot, make sure there is at least 2-3 inches of water covering the top of the jars.  Cover pot with lid and let gently boil - process time is 15-20 minutes.

When done, take jars out and set aside.  Repeat process until all jars have been filled and processed.

Half recipe makes about 7 pint jars of salsa. 
Full recipe makes about 14 - 15.