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!
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!