We call it NFL Salsa.....because we usually end up opening a jar while watching the games.....making the salsa is an activity the the whole family likes to get involved with...There is nothing that compares with the taste of salsa that is made from tomatoes and peppers from your own garden. Ahhh, the flavors of summer in the middle of the winter...We grow Big Boy and Better Boy tomatoes as far the peppers we have Cheyenne, Chili and Jalapeno
Also picked up a couple Spanish onions.......only need one for this batch
The canning jars go into the dishwasher to be sanitized
Cut out the stems......and then quarter the tomatoes
Then with a small knife I cut off the skins
Then the meat of the tomatoes goes in the pot
The red Cheyenne peepers are the hottest.....I made the mistake once of rubbing my eye while chopping them
We add some sweet corn to balance the heat
The jalapeno and chili peppers get deseeded
Then into the chopper
chopped fine and then in the pot
Spanish onion chopped and added to the mix
to help thicken things up I add some tomato paste
Two cups of lemon juice......for canning this important to help preserve the salsa
because the salsa is hot enough with the peppers I use the mild mix
some minced garlic
oregano spice
Then on the stove top to simmer for 30 minutes
fill the jars
be sure to wipe the rim for a good seal
time for the bath water needs to be about an inch above the jars
Bring to a boil for 20 minutes
then remove jars from the bath
let cool then check tops to make sure seal is good
Nine jars from the first batch......we should get one more batch out of the garden before the summer is over.