Saturday, September 15, 2007

Salsa

Here's the promised salsa recipe...made annually in September. I've figured out that if it has enough 'zip' to it, it goes a little further!

10 cups chopped tomatoes

8 jalapeno peppers (remove seeds from half of them)

3 cups chopped onions

1 cup chopped green peppers

3 cloves garlic, minced

1/2 cup chopped cilantro

1 1/3 cups vinegar

1 can tomato paste

1 tsp. cumin

1 Tablespoon red pepper flakes

3 Tablespoons pickling salt

3 Tablespoons brown sugar


Simmer all ingredients for 1 hour. Stir in 1/3 cup cornstarch diluted in cold water and simmer for several minutes. Ladle into hot jars & seal. (They will seal without processing in canner.)



This is a zippy salsa; if you prefer yours on the mild side, remove all the seeds and ribs from inside the jalapeno peppers.

3 comments:

  1. Oh this looks really scrumptious. During the summer I make fresh salsa and we eat like pigs, so this might be a good idea, for making it last a bit longer. I'll whip some up and let you know how long it lasts. :)

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  2. Mmm, when I have a larger pantry (or any pantry), I am looking forward to doing some canning!

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  3. I have been searching in vain, until now, for the best ever canned salsa recipe. My teenage daughter surfaced from the basement, tried the salsa and said,"This is the best canned salsa ever, whoever came up with this recipe is a genius!"

    So there you have it. You are a genius. Oh when I told her that you are also responsible for the Lettuce Wraps (one of her all time favorite meals), she said, "Yup, definitely genius".

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