Who knew that my piddly side yard could produce so many tomatoes? And why oh why does canning season seemingly coincide with the busiest time of the year? And why does canning make me so tired?
I have my friend Alison to thank for the salsa recipe. She was the one that first showed me the ropes when I started baking bread, and she is quite the homemaker. If she can make cookies from bean flour, then I would imagine that her salsa recipe would be pretty good. I was right.
Alison's Homemade Salsa for bottling
24 large tomatoes
4 large green peppers (I used a mix of different colored peppers, and threw in a few jalapenos as well)
4 large onions
1/3 cup sugar
1 cup apple cider vinegar (I used part lime juice b/c I happened to have some)
3 tsp salt
1/4 cup taco seasoning (I used the "hot" variety)
1 6 ounce can tomato paste
3 4 ounce cans green chilies
Dash garlic powder (I used 6 fresh garlic cloves, minced)
Prepare tomatoes, remove skins and cores. (At this point I put them in the stockpot and blitzed the tomatoes with my immersion blender.)Chop onions and green peppers. Place all ingredients in a large saucepan and simmer for 2 1/2 hours. Place in pint jars and process for 25 minutes. Makes about 14 pints.