Fresh Salsa From Your Farm Garden
This is the time of year when gardens are coming to fruition, yielding more vegetables than a single family can eat. Sure you can give some away to friends and family, but what about the excess you simply can’t find a home for? We’ve talked about canning in a previous article, but in a more generalized way where vegetables are separated by name. Salsa is the beautiful clash of every vegetable clan, a kaleidoscope of colors that pair well together and with eggs, chips, tacos, you name it.
Salsa is a recipe put together with tomato as its base. Then come the onions and peppers and you can get as heavy as you like on either or both. The truth is we typically grow more tomatoes than anything else so salsa is an obvious choice in dealing with excess. The following will make six or seven pint jars of salsa.
12 chopped, cored and peeled tomatoes (two dozen if they’re medium sized)
2 large chopped and seeded green bell peppers
2 large chopped and seeded red bell peppers (for color)
12 chopped and seeded jalapenos (less peppers for less heat and vice versa; serranos or banana peppers will work fine too, consumer preference)
1 ¼ cups cider vinegar
5 cloves finely chopped garlic
1 handful of finely chopped cilantro (more or less depending on your affinity for this herb)
2 tablespoons of salt to start, more if needed upon first tasting
Prepare water bath canning equipment. Click HERE for more info on this.
Combine everything above into a large sauce pan and bring to a boil, stirring constantly until it begins to thicken.
Spoon the salsa into jars while it’s still hot, leaving about a half-inch of room in the top.
Wipe rim clean.
Tightly twist on lid.
Enter rest of canning process.
Now you have salsa for a year. With the hunting and football seasons just around a corner, there will always be a special treat ready to please guests. Enjoy!