Good Salsa Recipe for Canning
 

20 - 30 medium tomatoes or about 14 cups
4 - 8 jalapeno peppers (depending on your spiciness)
2 - 4 bell peppers
1 large onion
3 -5 cloves of garlic
1/4 cup of vinegar
dash of sugar
dash of salt (I actualy use Tony's Cajun Seasoning)
cayenne, cumin, cilantro and other spices to taste

Remove skins from tomato by placing in boiling water bath for 30 seconds and then placing in a bowl of ice water. Core and crush or chop the tomatoes. Set aside. Chop and seed jalapenos (wear gloves). Chop and seed bell peppers. Chop onion and garlic. Mix all of the vegetables with the tomatoes in stock pot and add the vinegar. Add the sugar, salt, and other spices to taste. Bring to a boil over medium heat. Reduce heat and simmer until the veggies are translucent and the flavors have melded together.

Ladle into jars. Clean rims, afix sterilized lids, and adjust rings. Process in a boiling water canner for 20 - 25 minutes.

Blessings,
Kelly

Re: Good Salsa Recipe for Canning
 

oh thank you, that sounds yummy!
Hey do you buy your tomatoes from local farms? I don't think my garden will produce enough to do spaghetti sauce & salsa, so I'm going to have to probably buy some. Do you know how much they run by chance.. of course I'm in Washington, so I guess that would make a difference too. :think

Re: Good Salsa Recipe for Canning
 

I had plants this year that produced pretty good. A neighbor gave me about 10 lbs or so of his as well. The rest I bought at the farmer's market or from local growers. Prices vary so much from region to region and I'm in the deep South where all produce just seems to be cheaper, so I'd hesitate to give you a quote on a "good price". :shrug

Blessings,
Kelly

Re: Good Salsa Recipe for Canning
 

Thank you! :hug I am overflowing with tomatoes from the csa so I've been looking for a recipe for salsa! I'm just worried about the skinning part, I have lots and los of cherry tomatoes but that will take so long! I already have all the ingredients! :tu

Re: Good Salsa Recipe for Canning
 

jjsmom...for the skinning, core them just a bit (just take out the stem part a bit down) and put them in the freezer (on a layer on a cookie sheet if possible so they're not all stuck together). Then, dump them all in a big bowl and cover with hot water. Take one out with the water running (warm) a squeeze it...it should pop right out! That works for romas, too. For round tomatoes you can get most of it off with a squeeze but some you might have to pick at a bit with your hands. Still, I like that method better than the hot water bath. I do tomatoes one night then the next day you can make sauce/salsa or whatever.