Tag Archives: Salsa

Peach Salsa

This recipe can now be found at my new blog, From Apples To Zucchini. Please visit us there!

It is just sweet enough, yet spicy and savory, making it as versatile as its tomato based cousin.  The batches are relatively small – it took two to use up a 1/2 a bushel of peaches, but it was well worth the effort!

Advertisements

More Canning Adventures – Salsa

000_0074

Well, last year, I canned for the very first time,and the very first thing I made was Salsa. I opened the last jar of it a few weeks ago, and decided that is what would start this year’s round of canning for me, too.

000_0067

I bought a case of tomatoes and onions at the Farmer’s Market over the weekend, and that Monday, got up and got to chopping.

The only alterations I made from my original recipe was doubling the hot peppers -I used a mix of jalapeno and serrano peppers, and I added the juice of one lemon with the limes.

I did about double the recipe and got 8 1/2 quarts of salsa this time. That should get us through another year! The final tally for ingredients? About $ 1.07 per 32 ounce jar – not too bad!

000_0072

It was much easier this year, with one round already under my belt. I actually plan on giving a few of these away at Christmas too, along with some homemade corn chips.

My canning syllabus has another round of peaches – I already canned 10 pounds yesterday, but am waiting for the rest to ripen up, peach honey and chow chow, which will be undertaken tomorrow. I have already chopped up the veggies for it, so there is no turning back now!

Stay tuned for the continuing saga!

Onions, Tomatoes and Peppers, Oh My!

I had a wild hair that was just driving me to try canning. Since everything I read said tomatoes were the easiest, I decided to go for it, and visted Smokey’s Produce – a lil place in a local farmers market that we frequent, and got two cases of tomatoes, some bell peppers, and a 25 pound bag of Valdalia Onions.

Daniel was kind enough to want to help, as he was enthralled by all of the pretty red balls! But, alas, Mommy took the task on herself.

First batch – Salsa! This was when I realized that I overestimated the quanity of my ingredients. I made 5 pints of Salsa – this is over a GALLON, people – and I used 16 of my 105 tomatoes, and 3 onions out of my 25 pound bag! Apparently, this endeavor was going to be taking a little longer than I imagined. Lesson learned for next time!

 I couldn’t find a recipe I liked, so I mixed and matched and created my own.

SALSA
16 c. Tomatoes, peeled, cored and diced

6 c. onions, chopped / diced

3 c. bell peppers, chopped / diced

1 c. jalepeno peppers, finely diced

juice of 5 limes

1/4 c. vinegar

1 12 oz. can tomato paste

3 cloves garlic, mincedI used dried, my oregano plant is still growing

2 1/2 tbsp salt

1/4 c. fresh cilantro, chopped

2 tbsp oregano

1 tbsp black pepper

– combine all ingredients, simmer for 15-20 mins, ladle into jars and water bath for 15-20 minutes

-yield : 5 quarts

 My official taste testers – my Mother, my nephew Tommy & niece Jade gave it 2 thumbs up!

Now…its on to tackle the remianing 89 tomatoes. The plan of attack – homemade “‘Rotel’-esque” tomatoes!

Stay tuned!