Salsa... ¡Olé!

With all the tomatoes we were blessed with (not a huge amount, but more than we thought!), I made some salsa.  Hubz likes the heat, but me, not so much.  This one, thankfully, turned out to be a good middle ground for us.

I haven't ever canned salsa so I didn't have a specific recipe to go with.  My Mom puts some up almost every year, but her recipe is, "a little of this, more of that, toss in this if you have it" - you get the picture.  And, while that wasn't a big help, it did make me realize I could have a little freedom with this venture and come up with something that is truly my own.  I read several different recipes to see what I thought sounded good.  I also consulted my Ball Blue Book to make sure I used a safe processing time.

LPOHH's Tomato Salsa

14 cups chopped Roma tomatoes

4 cups chopped onion

1/3 cup jalapeños, diced (I kept the seeds)

2 cups chopped green pepper

6 cloves garlic, minced

½ cup apple cider vinegar

1 6oz. can tomato paste

2 tsp salt

Place all ingredients in large saucepan and cook until desired thickness.  Pack into sterilized jars and process in water bath canner for 15 minutes.

Yield:  8 pints

I prefer a more fresh taste to salsa and didn't add any spices as some call for.  I think Cilantro would have been a nice addition to this, but I didn't have any on hand. 

This post was shared as part of the Homestead Barn Hop hosted at The Prairie Homestead.