the last couple of years i’ve planted a salsa garden: tomatoes, green peppers, jalapeno peppers, etc. so it would only make sense that at summer’s end i would make some homemade salsa to can – you just can’t beat garden freshness in the middle of winter!
this recipe is one that my sister’s been using for years – i remember she brought some she’d made all the way up to canada about 10 years ago just so we could try it – it’s that good!
here are some tips for making your own salsa:
1. tomatoes: an easy way to peel the tomatoes is to place them in boiling water for about 1 minute, then transfer to a sink full of cold water to stop the cooking. the skins will peel right off!
2. jalapenos: we like a little heat in our salsa, so adding a few seeds from the jalapeno helps to get that – but by adding some of the rib in addition to the seeds, you will get you some major heat! awesome!
3. thick & chunky vs. runny salsa: my preference is to have runny salsa with very few chunks in it, so i cut up my tomatoes, peppers, and onions pretty finely. i also only simmer the salsa for about 2 hours. if you want a chunkier & thicker salsa, cut your pieces bigger and simmer for more time, about 4 hours (or longer!)
here’s the recipe!Print