Homemade Salsa

Thursday, 12 August 2010

I have a very generous neighbor who lives across the street.  He has a large garden and grows copious amounts of tomatoes.  He brought over bags every day so I decided to try canning.  Salsa is easy and that was my project last week.

First, you have to remove the skins of the tomatoes. Put them in boiling water for 60 seconds and then submerge them in ice water.  The skins peel right off.  I then squeezed the juice and seeds out of each one.

After chopping up the ingredients, I was ready to go.


Put all ingredients in, bring to a boil and then simmer for 30 minutes.


Spoon salsa into hot jars.  Make sure the lids are hot, put them on, screw on sleeves and place jars upside down on towels.  Leave for 24 hours.  Check seals and store jars in the refrigerator. 


Denae's Salsa
Entire head of garlic (finely chopped)
2 med jalapeno peppers (no seeds, chopped)
1 can tomato paste (small)
2c tomatoes (no seeds or skins)
1t salt
pinch of sugar
3/4c vinegar
2T oregano leaves (fresh)

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