Wednesday, August 28, 2013

Salsa...A Recipe that People will want to PAY you for!!!!


No kidding!  In the past two months, my family has had more than one person, offer us money for a jar of our "famous" salsa!  Is it really famous?  I think it is!  It is fantastic!!!  So fantastic, that the entire reason my husband and I have a garden (other than asparagus and raspberries) is for the ingredients for salsa.  Last year we canned 96 jars and we ran out two weeks ago...sad day!  We give it as gifts, I cook with it and we eat it...A LOT!!!!

My mouth is watering as I type, because I have our first batch on the stove, and now I am going to share my family recipe with you...and you don't even have to pay me!  You.Are.Welcome.

Lets break it down.  It's Salsa time!  Feel free to dance a little while you make the salsa, it makes canning SO much more fun!

Start with:

8 cups chopped tomatoes (skinned first)...Need directions on skinning tomatoes?  No problem, let me know!  I have directions for that too!!

2 cups chopped white onion
2 whole green peppers, chopped

Some of the Necessary Veggies

Chopped Green Peppers


Eight Cups of Tomatoes

My Cry Baby...Cutting Onions

Tomatoes, Green Peppers, and Onions
Take these three ingredients and add them to your stock pot.  I typically peel and skin my tomatoes a day or two before I make the salsa, so some of the water comes off.  I prefer a thicker salsa.  This is your preference!

Next take:

8-16 jalapeño peppers, depending on "hotness" level
-we typically do 12 peppers and we mix them with yellow peppers, red cherry bombs, and jalapeños.  I cut them in half and take out most of the seeds.  Wear rubber gloves!!!

8 cloves garlic
2 small cans tomato paste
1 cup sugar
2 cups white vinegar
1/2 teaspoon alum
1 teaspoon cumin
1 teaspoon black pepper
2 tablespoons salt




Ready to Mix it Up


















Process all of the above ingredients together until smooth.  We use a Ninja blender, but you can use a hand blender or a food processor too!

Add the blended mixture to your tomatoes/green peppers/onions. 


Stir.  Bring to a boil.  Stir.  Cover.  Simmer on low for 45 minutes.

While on simmer, be sure to have your jars in a hot water bath.  This step calls for a canner (not a pressure cooker) and we typically get seven pint jars out of each batch.  I also use wide mouth jars.

Add salsa mixture to jars and return to water bath.  

 

Set timer for 10 minutes and boil jars.  Remove from bath and wait for the pops!!!!

Hopefully there is some extra to snack on!




If you enjoy the sugar label you see or the salsa labels above, they can be found at my Etsy shop!  Check them out, we have many styles available!  

I would love to hear what you think of the salsa!  Seems like a lot of steps, but it is super easy!!!

I hope you love it as much as everyone else I know!!!!

Marianne


2 comments:

  1. Hi Marianne! I just found your blog through Pinterest and I love it. I have been searching for an amazing salsa recipe to try and yours sounds so good! Is there anyway you could guide me on how to make a test batch? My husband is super picky when it comes to salsa so I am an wanting to try and small batch before making a big one to can. Also, can you guide me to your section about skinning tomatoes? Look forward to hearing from you :)

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  2. Kayla,

    Good morning! I'm glad you found my blog and find it useful! We have made over 80 jars of salsa this year and plan on making 2 more batches...we consider ourselves "suppliers" to close friends and family! This listing is for a double batch, so if you want to try a test batch, I would just cut everything in half since we doubled all the ingredients to make this recipe.

    You would need:
    4-8 jalapeños
    4 cloves garlic
    1 can small tomato paste
    1/2 cup sugar
    1 cup white vinegar
    1/4 teaspoon alum
    1/2 teaspoon cumin
    1/2 teaspoon pepper
    1 Tablespoon salt
    4 cups tomatoes
    1 cup onion
    1 green pepper

    Follow the directions above...just don't can it! Eat it! I recommend putting it in the refrigerator for an hour or two so it can thicken and chill before eating it with chips :)

    I don't have the directions for skinning tomatoes up yet...just bring a pot of water to a rapid boil. Add 3-4 ripe tomatoes. Boil 30 seconds-1 minute. Once tomatoes start to split and peel, remove from boiling water and add to sink full of cold water. Remove the skins with a knife...or your hands...they should peel right off! Chop them up and you are ready for salsa!

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