This is an easy recipe for making Salsa. I have been using this recipe for years and it never fails to bring praise and request year after year. This is a single batch recipe and will make about 6 pints. I usually double this recipe. A lot of it depends on whats coming out of the garden. After this batch, I have put up a total of 37 pints of salsa this year.
5# – Tomatoes
2 – Cups Onions
2 – Cups of peppers
1 – Cup Apple Cider Vinegar
1/4 – C Canning Salt
- Core and peel tomatoes as shown in my earlier post (Canning and Canning some more). I choose to hand chop my tomatoes. I like my salsa chunky and I have found that I don’t have as much control using a food processor.
- I use bell pepper, banana pepper, and jalapeno peppers in my salsa. Remove the seeds from peppers, rinse each pepper to wash away any seeds. Also, make sure to remove the white innards of the peppers too. Chop peppers to your desired consistency.
- Chop onions
- Combine diced tomatoes, onions and pepper in a large pot.Add apple cider vinegar and salt to veggies and simmer for 10 minutes. Dip into sterilized jars, seal and cook in a hot bath for 10 minutes.
Viola!!!! End of Summer Salsa. This is a great way to enjoy your garden all winter long. I take it to the Carolina/Clemson party we have each year which is near Thanksgiving and folks are amazed that its homemade from last years garden. Enjoy!