Sounds yummy, right?
I love homemade salsa. It’s home grown, too! :)
I love the salsa, but did you know you can use it as a base for several different soups and chilies? Well, now you do!
Now I’ll show you how you can make your own.
I have a confession before we start--The Hubsters ran off with the camera when The Queen and I were making the salsa. I don’t have many pictures, but I will show you this one from the four-wheeler trip that The Hubsters and his dad took with Jingus and Crocky:
Sigh…I love rural Utah. Too bad I was bottling salsa all day and missed the trip. Oh well. Next time! :)
So, since I don’t have many pictures, I’ll share the recipe with you.
Homemade Salsa -Makes 7 Quarts
- 25 cups of peeled tomatoes (scald them like we did the peaches; it’s easier)
- 6 large (chopped) onions (remember the sunglasses trick! :)
- 6 large (chopped) green peppers (I like to add a variety of peppers. It just needs to be 6 cups)
- 1-2 cans of green chilies
- 1/2 cup salt
- 1 cup vinegar
- 3 tablespoons chili powder (I always use more…)
- 1 teaspoon oregano
- 3 tablespoons cumin (Ash’s favorite…)
- 2 teaspoons garlic powder (or minced garlic--you decide)
- 3/4 cup sugar
- 3/4 cup instant Clear Jell (or other thickening agent)
Chop tomatoes, onions and peppers. Combine vegetables, vinegar and spices in a large pot. Bring to a boil.
Meanwhile, combine the sugar and the Clear Jell into a separate bowl. Boil the Salsa for 8-10 minutes, then slowly add the sugar mixture. Cook until the salsa reaches your desired thickness. We usually cook it for about 45 minutes.
Make sure all of your canning jars are clean and sterilized. You need new lids, and enough rings for your bottles.
Follow all of the canning directions from the peaches post.
Process the salsa for 40 minutes--again; that’s the recommended time for high altitude. You may need to adjust your processing time.
As always, before you put the salsa away, admire your handiwork! :)