When Piper was little her Grandma Sally experimented and came up with a salsa she would actually eat. She was beyond successful and to this day it ranks higher than ketchup in our house. This means every year when the local tomatoes come in we spend a day making the year’s salsa. I had a few people ask for the recipe this year so I thought I’d put it up with some pictures of the process.
Tim peeling garlic and onions. We grow our own garlic in the backyard.
Piper geared up for onions and the occasional tomato splatter. She’s our resident tomato skinner.
Hot water bath for the tomatoes. I use a pot with a pasta insert to make draining easy.
Cold water in the clean sink.
Peeled tomatoes These also need to be cored, seeded, and squeezed a bit.
One of the nice things about salsa is a good deal of the work can be done by a food processor.
No pictures of the onions, but I do those next and process them very fine.
Green peppers that Tim has squeezed out. You could make the salsa hotter by substituting other peppers for some of these.
Tomatoes only take a few buzzes in the processor. They should still be a little chunky.
Then everything goes into a big pot.
Salt and pepper
And of course red wine vinegar. Yes, that pot is just a little bit too small for a triple batch. We did end up moving to a larger one.
Last year we didn’t make quite enough which lead to rationing so this year I decided to err on the side of caution and make six batches which yielded about 44 jars. The recipe below is pretty brief and assumes some knowledge of canning. 🙂
Piper’s Own Salsa (from Sally Wysocki)
1 c. onion
3 medium green or red peppers
10 cups tomatoes
5 cloves garlic, minced
1-2 small cans tomato paste
3/4 cup red wine vinegar
3 T salt
1/2 tsp. pepper
3 T finely chopped cilantro
• Process the onion until there are no chunks.
• Blend peppers in the food processor until very small. Squeeze out the liquid so the salsa doesn’t taste overwhelmingly of green pepper.
• Peel (hot water bath 30 seconds (sometimes this takes a little longer as it depends on ripeness), ice water), chop, and seed tomatoes.
• In a large stockpot combine all ingredients. Simmer 10 minutes. Put into sterilized pint jars. Boiling water bath for 15 minutes.