Friday, September 2, 2011

Labor Day+Salsa

Hooray for long weekends!   Boo on summer colds!  Today found both of the boys and I feeling crummy.  Luckily we don't have a long list of weekend plans, but I'm hoping I feel better enough to make another couple batches of salsa and fulfill church obligations.  In case you find yourself with extra time and a lot of tomatoes this holiday weekend, I thought I'd share the current favorite salsa recipe (I will say it's definitely time intensive, but worth it).  It is from my sister-in-law, the queen of a good tried-and-true recipe.  My tips?  Pull out the food processor to chop the ingredients super small, so really it doesn't qualify as chopped anymore it's so fine.  I like my salsa smooth, but if you like it chunky, get your chop on and forget about the food processor.


Salsa
15 Tomatoes (I probably used closer to 20, I just filled my pot as full as it would go and then blanched the tomatoes)
2 c chopped red and green peppers
2 c chopped onion
3 chopped jalapeños
5-6 cloves garlic (cut back if you don't care for a garlic-y salsa)
scant 1/4 c sugar (can increase up to 1/2 cup if you prefer a sweeter salsa)
1 T kosher or sea salt
1 t crushed red pepper
1 c white vinegar
1 (6 oz) can tomato paste
ground pepper to taste (I used about a teaspoon)

Peel tomatoes, cut in quarters, put in colander to drain off liquid.  Mash and add all other ingredients in large sauce pan.  Bring to a boil; simmer at least one hour.  Put into sterilized jars.  Cold pack 20 minutes. If using steamer instead of cold pack, steam 35 minutes for pints.  Yields about 7 pints.  

Happy long weekend!  

2 comments:

Hannah said...

Sounds fabulous! Our tomatoes were infested with bugs that ate the roots days two weeks ago. I'm mourning the loss of hundreds of yet-to-turn-red tomatoes.

Angie said...

I'm boiling mine now. It's delish. Thanks for the recipe. I have never tried canning salsa before. Looks like it will become part of the routine.