I never got to make salsa last summer so it was high on my list of things to put up this year. Sometimes a run will last us two years.
I can’t remember who shared their recipe with me, but I jotted it down on the back of an envelope and have been using it ever since.
My Favorite Salsa
- 10 cups of chopped tomatoes (I peel mine first)
- 3 cups diced onion
- 1 3/4 cup diced sweet pepper
- 5 diced jalapeño peppers (you can remove the seeds and ribs or leave them for more heat)
- 7 cloves of garlic minced
- 2 1/2 teaspoons of cumin
- 2 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
- 1/3 cup chopped cilantro
- 1 1/4 cups apple cider vinegar
- 16 ounces of tomato sauce
- 1/3 cup sugar
Mix all ingredients together and cook for 15 minutes. Pour into canning jars, add lids and rings, and process in a water bath canner for 15 minutes.
The salsa can be left chunky or you can use an immersion blender for a smoother texture.
Over the years I’ve made other salsa recipes and enjoyed them, but once I tried this one it immediately became my favorite.
Last night’s video: Gardens About Done || Getting Ready For Firewood.
Tipper
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