This post is to document how I made my Salsa on July 29, 2013.

Now, why did I lead with that boring data log type sentence? Well… because the first time I made salsa
it turned out nice. I liked it. I was proud of it… but I can’t remember how I made it.

This time I took the time to document my steps and methods. Here goes…

Ingredients:

4 lbs Variety Heirloom Tomatoes
1 lb Variety Bell & Sweet Peppers
6 Garden Salsa Hot Peppers
3 Medium Onions
6 Tbsp Minced Garlic
1/4 c. Chopped Cilantro
1 Tbsp Salt
1 tsp Cumin
1 tsp Chili Powder
1/2 c. Lemon or Lime Juice

Instructions:

Puree Tomatoes in Blender (I love my Vitamix), pour into large stock pot.
Finely chop Peppers, Onions, Garlic and Cilantro, add to stock pot.
Add Spices to stock pot.
Cook on medium high heat for 30 minutes to reduce.
Remove from heat and stir in Lemon or Lime Juice.

This recipe makes 10 8oz jars.

I won’t pretend that I can give clear safe instructions on how to Can anything. So for now I’ll just say that I used my cheap pressure canner to process this at 10 lbs for 10 minutes.

4 lbs Variety Heirloom Tomatoes

1 lb Variety Garden Bell & Sweet Peppers

6 Garden Salsa Hot Peppers

3 Medium Onions

Salt, Cumin & Chili Powder

Pureed Tomatoes in Large Stock Pot

Finely Chopped Peppers, Onions, Garlic and Cilantro added to Stock Pot

Heating the Jars

Heating the Lids

My Humble Arsenal of Canning Supplies

Lime Juice to Add to Reduced Salsa

Funnel Into Jars

Inexpensive Pressure Canner

The Proof is in the Tasting… Yum.

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