Monthly Archives: February 2014

Homemade Salsa

Homemade Salsa

Happy Sunday baking memories followers! Yesterday I talked about things to make with those tomatoes that you peeled, seeded and cored, and I promised that after a review from the people whom I knew would be the most honest, I would share with you a salsa recipe, so here it is!

Homemade Salsa!

To make this you will need:


7 cups diced seeded peeled cored tomatoes (about 5 lb or 15 medium)
6 green onions, sliced
2 jalapeno peppers, diced
4 cloves garlic, minced
1/2 cup vinegar
2 Tbsp lime juice
4 drops hot pepper sauce
2 Tbsp minced cilantro
2 tsp salt

(How pretty already? And the salsa isn’t even made yet)

And here’s how to make it:

Dice up your tomatoes, and put them into a pot, and then add in your onions


Then add in the rest of your ingredients and stir:


How pretty right?

Let boil then turn the heat down and simmer for 15 minutes:


Remove from heat and let cool and you can use right away.

How great does this look:


Here’s the thing about this recipe though- I got 3 pints of salsa out of this. We only used 1.5 pints with everyone over, so what to do with the other pints?

Why can them of course!

Don’t be scared, canning is WAY easy. You can pick up a simple little canning kit from Ball® Canning company. It’s called the discovery canning kit, and it’s basically got everything you need for beginner canners. It has a silicon canning rack that you can use in your regular stock pot, and it’s way cheaper than investing in a large canner.

So if you are going to can your salsa here’s what you have to do-

First WASH EVERYTHING!!!!! You never want to start canning with dirty anything, that’s how bacteria get in, and if you seal in the bacteria you can end up with botulism. So always wash everything with warm soapy water and rinse well.

While your salsa is being prepped and cooked you want to fill your canner with water and heat all of your jars in hot- not boiling water. Go ahead, put it on the stove, and let the jars simmer without boiling them. You do this step because you NEVER want to put hot food into cold glass. The glass can shatter. So don’t skip this step.


Separate the rings from the lids of the jars, and put the lids in some hot water and set them to simmer as well. This will help create a great seal when you are done.


Once your salsa is finished carefully ladle it into the hot jars ( go ahead and dump the water out of the jars) Leave 1/2 inch of space from the top of the jar. This is called headspace. Carefully clean the rim of the jars, and then using a plastic or rubber spatula, run it along the inside of the jar, 2 or 3 times around to help eliminate any air bubbles. At this point if you have extra headspace add some more salsa so that you only have 1/2 inch remaining.


Once you have all of your jars filled, add your lids then your rings. Only tighten your rings until they are “fingertip tight” you don’t want to over tighten the bands because you want some of the extra pressure to be able to escape while the jars are sealing.

Then place them on your canning rack and carefully lower them into your water.

If you have to add more water do so to the point that the jars are all covered with water:


Bring to a boil, and boil 15 minutes. Carefully remove the jars and let set on the counter for 24 hours. You will hear some popping sounds. This is normal. After 24 hours check the lids. They are properly seal when you can press on the middle of the jar and the lids don’t move up or down. If the lids do move, then put the food in the fridge and use within a week.

There are more detail instructions here. It’s a really helpful guide so don’t be afraid to check it out.

So when you are all done you have this great looking salsa with these beautiful big chunks of tomatoes, peppers, cilantro (if you use fresh), onions, garlic. I mean what’s not to like about this:


It’s beautiful right?

And the consensus was that it was delicious! Everyone who tried it liked it. I even had some requests to make some for my friends. It was that good!

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Posted by on February 23, 2014 in Canning recipes, Recipe of the week


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How to peel tomatoes like a pro!

How to peel tomatoes like a pro!

Peeling tomatoes. Seems like a nightmarish chore right? I mean really, a recipe calls for peeled seeded tomatoes and I used to just groan, and find an easier solution. But I’m getting into making some more homemade foods, like salsas and I can’t just skip the peeled tomato step anymore. So I thought before I shared with you how to make the salsa I would share with you how to peel and seed the tomatoes that go into the salsa. Because lets face it, we don’t want those pesky skins mucking up our hard work.

So today I bring you how to peel tomatoes like a pro!

I’ve done loads of research and this is the easiest method I could find. Yes it takes a few steps, but it is sooo simple you will be going, “now why haven’t I tried this before?”

You will need a pot of boiling water, a bowl of ice water, a paring knife, and of course your tomatoes.

And here’s how you do it:

First, make sure you remove any stems that your tomatoes might have:


Then flip your tomato over and make an x in the bottom with your paring knife. It doesn’t need to be a deep x, just enough to pierce the skin:

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Then one by one, drop your tomatoes into the boiling water, make sure the x is submerged, count to 10 slowly, and then remove the tomato and quickly dip it into the ice water:

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Let the tomato cool, and then remove from the ice water. Then using your paring knife start at the x and carefully peel the skin away. It’s that easy!


(I didn’t even use the knife most of the time, just my fingers. The skin came right off.)

It took a matter of minutes to do all of my tomatoes like this. Minutes! It was faster than peeling a potato. Really.

Somewhere near the end I pulled a tomato out of the ice water and it looked like this:

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Look at that, the skin just pulled away itself. Ideally that’s what you want to see, but if your tomatoes don’t do that, don’t worry. This is the only one out of 8 that did this.

When you are done you have these beautifully peeled tomatoes, and it was really simple.

To core and seed these all you have to do is cut into wedges:


(Look at those beautiful tomatoes with no skin!)

Slide your paring knife between the flesh of the tomato and the core, below the seeds:


Cut from one end to the other, and remove the core.


I saw this chef core his tomatoes a different way- check it out here. This method is actually faster to core your tomatoes, however it’s really hard to do and photograph at the same time. Sorry guys:(

And that’s it! Super easy to peel and core and seed your tomatoes. So now when your recipe calls for it you don’t have to be afraid of how difficult it is, because now it isn’t. Stay tuned for an easy salsa recipe that you can use these beautifully peeled tomatoes for.

Do you have a favorite method? Have you used this method before? Which method is your favorite? Let me know below!

Until next time,

Happy cooking!

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Posted by on February 21, 2014 in kitchen how- to's


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