Ah, thanks for the directions, Amy -- I knew you'd show up, since we were just talking about your homemade salsa at the restaurant yesterday!
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Does anyone think they make the best salsa on the planet?
- Thread starter menagerie mama
- Start Date
I just put up 36 jars of salsa. I use the recipe in the Ball canning recipe book. My garden produced plenty of tomatoes, peppers and jalepenos so I had to buy minimal ingredients.
Next to can will be all my tomato sauces today then next week my beets will be in to make pickled beets.
7 cups diced tomatoes
1 cup chopped green pepper
2 cups chopped onion
8 jalepenos
3 cloves of garlic
can of tomato paste
1 teaspoon cumin
3/4 cup of white vinegar
1/2 cup chopped cilantro
This is a basic recipes for me. When I open a jar I might add ingredients based on how I feel. Such as black beans and corn then season again. I usually have to adjust seasoning after I open when I see how well all the ingredients melded together. My main concern alot of times this time of year is just getting all my produce canned before it goes bad and hopefully at their peak of flavor. My garden doesn't always wait for a convienent time for me.
7 cups diced tomatoes
1 cup chopped green pepper
2 cups chopped onion
8 jalepenos
3 cloves of garlic
can of tomato paste
1 teaspoon cumin
3/4 cup of white vinegar
1/2 cup chopped cilantro
This is a basic recipes for me. When I open a jar I might add ingredients based on how I feel. Such as black beans and corn then season again. I usually have to adjust seasoning after I open when I see how well all the ingredients melded together. My main concern alot of times this time of year is just getting all my produce canned before it goes bad and hopefully at their peak of flavor. My garden doesn't always wait for a convienent time for me.
