I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Saturday, September 28, 2013

Cooked Tomato Salsa

Cooked Tomato Salsa

3 lbs. chopped & peeled round tomatoes

1 large onion, diced
4 cloves garlic, minced
1/2 cup diced sweet green pepper
2 tbsp. minced jalapeƱo, banana or chili pepper
1/3 cup tomato paste
1/4 cup white vinegar
1 tbsp. sugar
1  1/2 tsp. pickling salt
1/2 tsp. each ground cumin and dried oregano

In a Dutch oven or large heavy saucepan, combine all ingredients.  If you can chop the hot peppers with your hand in a ziplok bag you won't be stuck with hot pepper oil on your hands for hours afterwards.  (I had a pair of latex gloves specifically for this job, but couldn't find them).  This is a neat trick....after chopping garlic, rub your hands on stainless steel, like the faucet, and then wash with soap and water.  This really works to get rid of the smell on your hands, don't know why, but it does.  To peel tomatoes, simply put them in boiling water for 1 minute, then right into cold water.  The skin will peel right off (mostly)

Don't forget to compost.

Bring to a boil over high heat, reduce heat and boil gently, uncovered for 15-20 minutes or to desired thickness, stirring frequently.

May be stored in covered jars in fridge for up to 1 week. These pictures show 7 recipes worth of salsa so I had to preserve it.

After sterilizing jars and lids, ladle salsa into hot canning jars, filling to 1/2 inch below rim.  Wipe rims and place metal canning lids on jars.  Apply bands to fingertip tight.  Place jars in canner (large, deep pot) of boiling water, covered by one inch.  Cover canner, return to boil.  Process 20 minutes. Remove and let cool 24 hours.  Check seals.  If some have not popped down, keep these in fridge or redo process with new lids.

Yield: about 4 cups

Get out the tortilla chips !

You might also like:

Garden Fresh Tomato Soup in a Slow Cooker


Stuffed Tomatoes and Peppers


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