Interested in making your own salsa? This recipe is my favorite and it is super easy to put together. It's the perfect thing to make to use up a late summer garden abundance. In this video I show you how to make and can it but it can also be frozen or even eaten right away or within a week if kept covered in the fridge.
For this recipe you will need:
4 Cups Pureed Tomatoes (tomato sauce)
4 Cups Diced tomatoes
2 1/2 Cups (total) Diced Peppers (sweet and/ or hot- to taste)
1 1/2 Cups Diced Onions
1/2 Cup Chopped Cilantro (or parsley)
6 Cloves Minced Garlic
1/3 Cup White Vinegar (preferably organic)
2 Tablespoons Non- Iodized Salt (canning salt, kosher salt, etc.)
1 Teaspoon Cumin
1 Teaspoon Black Pepper
1 6oz. Can Tomato Paste (optional, will make sauce much thicker)
Sugar- 1/4 cup (or to taste) (optional, if needed to balance out acidity)
Directions:
Use a food processor or blender to puree tomatoes. Peel tomatoes before dicing (if desired). If smooth salsa is desired cut everything into small pieces, for chunky cut into larger pieces. Mix everything together in large pot and bring to a low boil. Continue to cook for at least 10 minutes. If the consistency seems too thin cook longer to reduce it down. Ladle into sterilized pint jars to 1/4" from top and wipe the rim with clean wet cloth. Place 2 part jar lids and rings on jars (lids should be kept in hot water before placing on jars) and tighten just until snug. Process in water bath canner for 10 minutes. ADD 1 minute for every 1000 feet above see level you are. This is important for food safety! Cool on a towel and enjoy with in a year if the jar sealed. If a jar does not seal keep that one in the fridge and use it first.
Variations: strain or seed tomatoes before measuring for an extra think consistency. Original recipe makes a mild salsa so REPLACE some of the peppers with hot peppers for medium or hot salsa. Do not add more as this will adjust the PH or the finished product and will need to be processed in a pressure canner instead of a water bath for safety.
You may double (or more) cumin and pepper for more zip.
Add other spices not listed in recipe, to taste.
Eliminate cilantro, if desired.
For a corn and black bean salsa add one can drained and rinsed black beans, 2 ears (or 1 cup) of corn and 1 more tablespoon vinegar. This adjusts the PH to ensure it is still safe for water bath canning.
Feel free to embed and link to these videos on your blog or website, when you do please credit frugalgreengirl. Thank You.
