If you have garden tomatoes that you need to use up, making your own homemade salsa is a great way to use those ripe tomatoes. Below is my favorite salsa recipe that can be used for bottled salsa or as fresh salsa. Both are delicious and have their own distinct flavor. I like some of both though, so I usually make a big pot of the cooked/bottled salsa and another batch of the fresh salsa to eat–DELICIOUS!!
Here is the recipe I like to use–you can play around with the ingredients to suit your tastebuds:
- 40 tomatoes, rinsed, cored, and put into food processor until smooth
- 6 bell peppers, chopped (you can use all green or add some red or yellow in with them)
- 12 jalapeno peppers, seeded, chopped (if you like it spicy, keep the ribs and seeds in)
- 8 Anaheim peppers, chopped
- 5 onions, chopped (or put into the food processor)
- 2-3 cloves garlic
- ¼ c. salt
- 2 c. vinegar
- 1/2 c. lime juice (not fresh, just the stuff in the bottle)
- 1 12 oz. tomato paste (if you like thicker salsa, use 2-3 cans of paste)
- ½ c. sugar
- Boil for 2 hours, fill in jars, and cook in a canner/wet bath for 35-40 minutes. The salsa will stay good sealed on your shelves for up to a year.
- For the FRESH salsa, just puree all of the same ingredients above and then add a large bunch of cilantro and 1 c. vinegar and 1 c. lime juice instead of what is listed above (this recipe makes a lot). Do not cook the fresh salsa, just serve right away or keep in the fridge for up to a week.
**If you would like my homemade chili recipe that is great to make at the same time as the salsa, visit our blog www.myfoodstoragedeals.blogspot.com