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Wednesday, July 6, 2011
Tis the season for fresh tomatoes and peppers! Yummy! My summer lunches consist highly of tomato sandwiches on white bread but here's something different to help you get rid of all them tomatoes...homemade Salsa! This recipe make about 4 pints. This is not a real spicy salsa, but you can always add more chili peppers or jalapenos to your liking.
10 cups fresh garden tomatoes (any kind will do, but my favorite are Beefsteak or Better Boys)
4 cups long green chili peppers, seeded and chopped (add more for spicier salsa)
1/4 cup jalapeno peppers, seeded and chopped (add more for spicier salsa)
5 cups onions, chopped
3 cloves garlic, finely chopped
1.5 cups cider vinegar
1 tsp cumin
1 tbsp oregano leaves
3 tbsp fresh cilantro
1.5 tsp salt
1 tsp chili powder
Remove the tomato skins by first boiling them whole for about 1 minute, then dump them into a bowl of ice water. This is make the skins fall right off. Then slice in half and squeeze out as much of the water and seeds out as possible, too much water will make a soupy salsa. Place squeezed tomatoes in a collander in sink so additional water can be removed.
Chop tomatoes and place in a big pot with additional ingredients. Bring to a gentle boil and simmer for about 20 minutes, stirring occasionally. Taste it as it cooks and add additional chili powder or hot sauce if a spicier taste is desired.
Fill 4 pint jars or 8 half-pint jars 1/4 inch from the top and top with lid and ring tightly. Boil filled jars for up to 15 minutes to seal. Boil lids and rings beforehand to help with the sealing process. Jars may take several hours to seal.