Monday Recipe

I'm really excited about today's recipe!!! This weekend I tried my hand at making homemade salsa and canned it!!! I had a TON of fresh tomatoes and peppers, so I just had to try this recipe. I've never attempted to make either before and to be quite honest, was very nervous to do so. I always thought that both would be rather tricky, but it wasn't and it turned out great, if I do say so myself! :) The hubby LOVES it! I came across this recipe from a financial blog, of all places and it's a GREAT blog, Get Rich Slowly. I read it often and it's very informative and helpful. Also, you get the added bonus of recipes from his wife and from what I can tell, she's very gifted in the kitchen! Her recipe is below and the pictures are from my salsa adventures this weekend.


Canned Salsa (Medium-Hot)

8 cups very ripe tomatoes, cored and chopped (no need to peel or seed)
2 1/2 cups yellow onions, chopped
1 1/2 cups mild green Anaheim type peppers, chopped (I used banana peppers, because that's what I had..it worked! :) )
1 cup jalapeno peppers, minced
1 canned chipotle chili (I took this to mean the whole can...so, you might want to subtract??)
6 garlic cloves
2 1/2 teaspoons cumin
2 teaspoons black pepper
2 tablespoons canning salt (also called pickling salt-it has no iodine)
1/3 cup white vinegar
15 oz tomato sauce
12 oz tomato paste
Juice of 1 lime
1/4 cup fresh cilantro, chopped

Chop tomatoes, onions, peppers, garlic and chipotle chilis by hand or in a food processor. Make it as chunky or fine as you like. In a large non-aluminum pot, mix everything together except the lime juice and cilantro. Bring mixture to a boil. Continue boiling 10 minutes, stirring occasionally. Remove from heat and stir in lime juice and cilantro.

Fill 6 pint jars (or your choice of jars) with hot mixture. Wipe rims and add lids and screw-bands. Process in a boiling water bath for 15 minutes. Make sure the boiling water is deep enough to cover the jars by at least one inch, and start timing when the water returns to a boil after adding the jars.

Makes about 3.5 quarts (7 pints). Check the jar seals. If any haven't sealed, you get to eat that right away! Keeps in the fridge for several weeks once opened.

If you want a very mild salsa, start by omitting the chipotle, cutting the cumin to 1 teaspoon and removing the seeds from the jalapenos. Once the mixture has cooked for about 5 minutes, give it a taste and season to desired "hotness" by adding the cumin, jalapeno seeds and chipotles (with or without the adobo sauce in the can). The recipe as listed makes a medium-hot version.




I really didn't change anything, except the accidental extra chipotles. I hope you enjoy the recipe! Let me know how it turns out for you!