Salsa

Posted by solana z5a NH on Sat, Aug 2, 08 at 19:53

Fresh is better, but this is mighty welcome in winter:
Salsa

Yield: ~12 canned pints

A food processor helps, don't bother to wash its bowl until done.

Ingredients:
Cilantro (optional. Some hate it, I love its sprightly flavor). 1/4 cup fresh leaves, measured before chopping, or to taste.
1 pound onions
2 pounds peppers. I use 6-8 Jalapenos; adjust for your heat tolerance
5 pounds combo of meaty tomatoes and tomatillos, mostly tomatoes
1 Tbsp. salt
3/4 cup cider vinegar

Method:
We're talking canning, y'all know the sterilize jar stuff? While that's simmering...

Chop the veg ingredients individually to about 1/4 inch dice. I mention cilantro first because it's driest in the food processor, but you can add at the end if unsure about amount. Put the chopped stuff in your ~ 8 quart pot. Peel the tomatoes before chopping if thick-skinned.

Add salt & vinegar, simmer 10 minutes. Pack into jars, process 15 minutes in hot water bath.

Adapted from Putting Food By, good reading if you grow your own.