Tuesday, July 2, 2013
Canning - Homemade Salsa
A fellow church member shared a "recipe" of sorts last year. It is a mixture of tomatoes, peppers, an onion, garlic, salt, cumin, oregano, vinegar, and lime juice. I put "recipe" in quotes since there are really no set amounts. The recipe has a guideline for most of the ingredients, but it is really based on personal preference.
Aside from the garlic and onions I grew all of the vegetables used in my salsa. Our onions did not do well, and I waited too late to buy garlic to plant. The salsa is full of bright colors and does not resemble the stuff that is sold in stores.
Here is a starting guideline for my salsa:
6 cups chopped tomatoes
3 mild chili peppers, chopped
2 jalapeno peppers, most of seeds and membrane removed and chopped
1 cowhorn or other slightly spicy pepper, chopped
1 onion, chopped
6 cloves garlic, chopped
1 1/2 t salt
1 t cumin
fresh oregano (or 2 T dried)
1/4 C vinegar
1/4 C lime juice
You can add different amounts of peppers to reach the flavor you enjoy and adjust the amount of garlic and onion. You can increase the amount of lime juice but need to have at least 1/4 C vinegar. Everything is dumped in a pot and cooked until it thickens. This takes 20-30 minutes. I put it in pint jars and process it in a water bath for 15 minutes.