Lots of extra tomatoes? Jalapeño peppers just begging to be picked? One of the tastiest (and easiest) ways to use them up is MAKE SOME SALSA!
This recipe will keep in the fridge for several weeks, but for larger batches, try freezing your salsa, or better yet, this recipe works great for canning (REALLY – it isn’t hard to do with the right equipment!).
- 10 cups Tomatoes, peeled, cored and chopped
- 6 Jalapeño Peppers, chopped (may use a couple more or less, depending on preference)
- 3 Green Peppers, chopped
- 3 cups Onion, chopped
- 6 cloves Garlic, minced
- 1 tablespoon dried Oregano (may also use fresh if available, then increase amount to 2 tablespoons)
- 1 tablespoon ground Cumin
- 1 teaspoon Black Pepper
- 3 tablespoons Cilantro, chopped (Optional)
- 1 cup Vinegar (5% acid)
- Cut a small slit in the skin of each tomato.
- Drop tomatoes (in batches) into a pot of boiling water for 1-2 minutes. Remove each with slotted spoon when you see the skin starting to lift where you have made your slit.
- Immerse the tomatoes in cold water until cool enough to handle.
- Remove peels.
- Combine all ingredients in a large pot.
- Bring to a boil.
- Reduce heat, and simmer for 30 minutes, stirring occasionally.
- At this point, you can cool the salsa and pack into freezer containers. Salsa should keep for a few weeks in the fridge as well.
- Using a boiling water canner, fill half-full with water and bring to a boil. Keep water hot while salsa is cooking. Canning jars and lids can be sterilized in the canner prior to using, or using your dishwasher.
- When salsa is ready, fill warm jars to 1/2 inch from the top.
- Wipe rims of jars with a clean, damp paper towel, place on lids, and tighten.
- Place filled jars on rack in canner, and add enough boiling water to cover jars by at least one inch.
- Cover and bring water back to a full boil.
- Once the water is boiling begin timing.
- The salsa should be processed for 20 minutes.
- Remove jars with a jar lifter and let cool on the counter (I usually put mine on a towel).
- As the jars cool (usually over several hours), you will hear the lids "pop" as each seals.
- To check for seals, the lids should have popped down in the centre, and will not move when pressed.
- If any of your jars do not seal, you can put them in the fridge and use over the next couple of weeks.
- Jars should be labeled and dated, and kept in a cool, dark place.
- Typically, your home-canned goods should be eaten within a year.
I typically leave the seeds in my jalapeño peppers, but they can be removed if desired, to reduce the heat a bit. Not all jalapeño's contain the same amount of heat, so keep that in mind when adding them to this recipe. You can sometimes tell by smelling (or definitely by tasting), if you have mild or very hot peppers, so use discretion and adjust your salsa recipe accordingly!