August 24, 2009

Homemade Salsa

The last two weeks have been so busy! After freezing 10lbs of Blueberries someone should have yelled at this pregnant woman to take a break. But no! Her husband was painting the guest bathroom while she was happily cutting vegetables for Salsa. 10lbs of tomatoes, and many more vegetables, mind you.

The next morning when she fire roasted (oh fine, burnt) the Salsa she really should have quit. But the Zucchini Salsa was already started so she forged on. In the end the result was 7 pints of "Fire Roasted" Salsa and 15 pints of Zucchini Salsa, and one exhausted pregnant lady. (Only 6 weeks left folks! I can't wait!)

The Fire Roasted Salsa was barely worth saving, but I figure it will can still be used in recipes. (We'll see how it withstood the canning process.)

The Zucchini Salsa is awesome. By the way - the first large Zucchini in the picture was 11 cups cubed. And that was after I removed the seeds! The little Zucchini was 2 cups cubed. I made some slight variations to the recipe that my Sister-in-law used last year, and I think it turned out perfect. So now, I must share the recipes with all of you!

Homemade Salsa

4-8 Jalapenos seeds and veins removed, diced finely (4 is a mild Salsa, 8 is too hot for me)
7 cups Tomatoes peeled, diced (this is about 5lbs of tomatoes)
2 cups Onions
3 cloves Garlic finely chopped
1 cup Green Bell Pepper chopped
½ cup Cilantro chopped
¾ cup White Vinegar
½ tsp ground Cumin
1 can Tomato Paste

Yields about 3 pints

If you'll be canning: Begin sterilizing jars (I start them in the dishwasher before I start cooking).

In a large stainless steel or enamel saucepan combine all the ingredients. Bring to a boil, reduce heat and simmer until Salsa reaches desired consistency. (Be careful to stir and monitor the Salsa when bringing to a boil and simmering - you don't want it to burn!) It should be thick, runny Salsa just isn't fun to eat.

Sterilize and soften lids in boiling water for about 5 minutes. Fill the canner with hot water.

Ladle the hot Salsa into empty jars (it's best if the jars are still hot) to within 1/2 inch of the top rim. Remove any air bubbles by sliding a knife between glass and salsa along the sides of the jar. Make sure you still have 1/2 inch space at the top. Wipe the rims clean to remove food or stickiness. Center sterilized lids on the jar and apply the screw band until just barely tight. Place jars in canner. Make sure the jars are covered with water in the canner and bring the water to a boil. Process for 20 minutes and remove. Cool and make sure all the jars are sealed. Sealed lids curve downward. Continue to cool for 24 hours. Wipe the jars clean and store.