I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, September 3, 2010


I love salsa made from garden fresh tomatoes. Not only good on tacos or with tortilla chips, but wonderful to use for salsa chicken (I may have to post that recipe too). I make this on the milder side, using less jalapeno peppers than the recipe calls for. Add more jalapeno peppers or keeping the seeds in it if you like more heat.

SALSA (6 pints)
(I normally times this recipe by 4 when I'm canning)

*10 cups chopped, peeled cored Roma tomatoes (about 6 pounds)
*5 cups chopped and seeded green peppers (about 2 pounds)
*5 cups chopped and seeded red peppers (about 2 pounds)
*2 cups chopped and seeded banana peppers (about 3/4 pounds)
*1 cup red onion, chopped
*1/2 cup yellow onion, chopped
*2 1/2 cups chopped and seeded jalapeno peppers (about 1 pound) (Keep seeds if you want it to be hotter)
*1 1/4 cups cider vinegar 
*6-8 cloves garlic, minced
*2 tablespoons cilantro, minced
*2 tablespoons cumin 
*1 tablespoon salt

~Bring a large saucepan of water to a boil.
~Briefly place tomatoes into boiling water to loosen skins.
~Drain, peel, and cut into small pieces.
~Mix chopped tomatoes, onions, green peppers, red peppers, jalapeno peppers, banana peppers, vinegar, cilantro, garlic, salt, cilantro, & cumin.
~Bring to a boil.
~Reduce heat and cook for 60 minutes.
~Place salsa into sterile jars, leaving a 1/2 inch head space.
~Put lids and rings on jars, making sure jar is free from any residue first.
~Cook in hot bath for 20 minutes.
~Make sure all lids have sealed, and store after sitting for 24 hours.

-Salsa is best the longer it sits, at least for 5 weeks.

Helpful Hint:
-Use plastic or latex gloves while chopping up the jalapeno peppers.

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