Saturday, July 29, 2017


This is a recipe shared with us from our daughter-in-law, Jessica.

20-25 cups peeled, raw tomatoes
6 jalapenos (1/2 cup chopped)
1 1/2 large onions (2 cups diced)
10-15 stems fresh cilantro
4 limes
6-8 cloves garlic
1/2-1 teaspoon garlic salt
1 teaspoon cumin

How about these beautiful tomatoes?  Fresh from Mike's garden, washed and set out to dry...

And these jalapenos!  He brought them home from the vegetable stand and I washed them out and left them to dry as well...

Peeling tomatoes with little to no waste:

  • Dip whole tomatoes into boiling water for 15 seconds.
  • Remove and plunge into ice water.
  • Slide peel off tomato.
  • Cut out core of tomato and dice.
Salsa Prep:
  • Pulse diced tomatoes in food processor in small batches till thick and chunky.
  • Place tomatoes in large cooking pot.
  • Remove seeds and veins from half  to one/third of jalapenos and dice all of them.
  • Dice onions and add to jalapenos.
  • Pull leaves off cilantro and add to onion/jalapeno mix.
  • Juice limes (I even added the zest from a couple of them.) and add to onion mix.
  • Mince garlic and add to onion mix.
  • Sprinkle in garlic salt and cumin and give mixture a stir.
  • In small batches, place onion mixture into food processor and puree.
  • Stir pureed mixture into tomatoes.
  • Bring mixture to boil and gently boil and stir for about three to five minutes.
Canning Salsa:
  • While awaiting salsa mixture to come to boil, place clean pint jars in oven set to 200 degrees.  
  • Place jar lids in pot and bring water to boil to sterilize them.
  • When salsa is ready, place one jar at a time on a towel and dip salsa into jars with a ladle.  
  • Fill jars to within 1/2 inch at top.

  • Place lid on jars and screw jar ring on jar.  Do not screw on ring too tight.
  • Place jars of salsa into boiling water bath where water covers jars one-to-two inches.
  • Bring to gentle boil and allow to boil for 40 minutes
  • Remove water bath from heat and allow to cool for five minutes or so.

  • Lift jars from water bath and allow to ping and seal.
Yield: 9 pints and a 1/2-3/4 cup sampler
*Note: My first batch was a wee bit runny.  So, I drained out some of the tomato juice after we diced them for the next batch and it was much better.

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