Appalachia Appalachian Food

Tipper’s Salsa

salsa

I made salsa for the first time last summer and it was a total hit with the Blind Pig family. We ate every jar over the winter and wished we had more!

As soon as the tomatoes start coming in, I lose my kitchen counter to their abundance. I wash off tomatoes and lay them out to dry on old towels spread along the counters. At least once a week I can take their presence no more-and I can them, make soup, or make salsa.

Ingredients

  • 7 cups peeled and chopped tomatoes (you can seed them if you like-but the seeds don’t bother my bunch)
  • 2 cups seeded and chopped cucumbers
  • 2 cups seeded and chopped sweet peppers (I’ve used banana peppers and green peppers-both work well)
  • 2 cups chopped onion
  • 3 gloves of minced garlic
  • 1 tablespoon fresh marjoram (or 1/2 tablespoon dried marjoram)
  • 1 teaspoon salt
  • 1/2 cup cider vinegar
  • 2 tablespoons lime juice (or lemon)

Salsa with cucumbers

 

I drop cored tomatoes into boiling water for just a few minutes to loosen their skin. Since I don’t worry about the tomato seeds, once I rub the skin off the tomatoes I simply mash them up in a bowl.

I peel the cucumbers and slice them down the middle-then use a spoon to scrape out the seeds.

Cucumber salsa

 

Once the majority of seeds are out of the cucumber, I chop it up.

Tippers salsa recipe

 

After the other items are prepped for the salsa all that’s left to do is to mix it up. Combine all the ingredients in a large sauce pot. Bring the mixture to a boil, then lower heat slightly and simmer for 10 minutes.

While the salsa is simmering, you can get your jars and lids sterilized and ready to fill. After 10 minutes you can ladle the hot salsa into your hot jars leaving about 1/4 inch of head-space. Once the jars are filled, process them in a boiling water canner for 15 minutes.

 

The salsa needs to sit in the jars for a few weeks before it’s flavor is fully developed. You might have noticed I didn’t put any hot peppers in the salsa. Most of the Blind Pig family prefers mild salsa. But if you prefer spicy salsa-simply replace part of the pepper portion with the hot pepper of your choice.

Tipper

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18 Comments

  • Reply
    Allison
    November 16, 2013 at 10:18 pm

    I came across your blog through Pinterest. I’ve just started canning and working on collecting some of my grandmother and great aunts recipes myself. They were all form Middle Tennessee, but I appreciate what you’re doing to preserve some of the older ways of cooking and lifestyle.
    I’ll keep following along to see what’s next!

  • Reply
    Rev. RB
    August 4, 2013 at 9:24 pm

    Sounds good! The marjoram instead of cilantro is interesting too cause I’m not much of a cilantro fan, but usually substitute parsley for it.
    God bless.
    RB
    <><

  • Reply
    Tipper
    August 3, 2013 at 2:30 pm

    Janet-it makes 4 to 5 pints. I hope you like it : )
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Janet Smart
    August 3, 2013 at 2:13 pm

    Tipper, how many pints does this recipe make – so I know how many jars to sterilize.

  • Reply
    Quinn
    August 1, 2013 at 5:13 pm

    I’ve never canned or frozen salsa, but I use more salsa than regular tomato sauce, so I’d better think about it this year! Thanks for the recipe, Tipper!

  • Reply
    dolores
    August 1, 2013 at 1:34 pm

    This is really a nice recipe; I’m not growing tomatoes this year, so this recipe is a keeper and a sharer for others. Thanks!

  • Reply
    Ed Ammons
    August 1, 2013 at 1:31 pm

    I bet your salsa would be good spooned over a big bowl of pintos, with a big chunk of cornbread. I’m sitting here slobbering just thinking about it.

  • Reply
    Tipper
    August 1, 2013 at 1:19 pm

    Ed-LOL! I guess the cuke seeds are bigger. Yes I grow garlic. And I buy dried Marjoram in the store : )
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Ken
    August 1, 2013 at 1:09 pm

    Tipper,
    I know some folks that really love
    this stuff. They don’t have
    computers so I’ll just tell ’em
    how to make their very own. When I
    get a craving for dip, I prefer the
    hot cheesy kind.
    Maybe this sunshine today will
    ripen my tomatoes, I’m cravin’ a
    Mader Sandwich…Ken

  • Reply
    C. Ron Perry
    August 1, 2013 at 9:57 am

    Many people just wash tomatoes…”wash off” is a phrase used primarily in the South. I used it myself many times. Love you guys.

  • Reply
    Michelle
    August 1, 2013 at 9:39 am

    Hi Tipper!
    I made salsa for the first time last year too. Mine turned out good and I froze mine instead of putting into jars. I have a lot of green tomatoes right now, just waiting for them to turn red so I can make a couple more batches of salsa. I like your addition of the cucumbers!

  • Reply
    steve in tn
    August 1, 2013 at 9:34 am

    great. i have a counter full of ripe tomatoes now. we made spagetti sauce yesterday…today it is salsa.

  • Reply
    Shirla
    August 1, 2013 at 9:30 am

    Thanks for sharing. I have never made canned salsa, but can’t wait for fresh tomatoes to come in so I can make uncooked salsa. I use most of the ingredients you do, plus a can of chopped artichokes. The grocery store sells a small container of fresh uncooked salsa for $4.95. What a rip off!

  • Reply
    Eva Nell Mull Wike, Ph.D.
    August 1, 2013 at 7:55 am

    WOW! This Salsa formula sound like a perfect combination! Bet you could sell it at the summer fairs – but that would be work instead of fun!
    Eva Nell

  • Reply
    Mike McLain
    August 1, 2013 at 7:53 am

    I love salsa, and this recipe looks good, except that I like it rip-roaring spicy, so I would be adding jalapeno.

  • Reply
    Miss Cindy
    August 1, 2013 at 7:39 am

    Your making me hungry this morning, Tipper. That sounds really good and looks good. I’ll have to try it.
    I like salsa but loke you, not too hot.

  • Reply
    Ed Ammons
    August 1, 2013 at 7:35 am

    OK, Curiosity has gotten the best of my better judgement. Why do you leave the seed in the tomatoes but take them out of the cucumbers and peppers? Do you grow your own garlic? What is marjoram? Do you grow that too? Can you tell I ain’t much of a cook?

  • Reply
    Sheryl Paul
    August 1, 2013 at 7:12 am

    Love salsa, thanks for sharing

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