Homemade Salsa

Homemade salsa made with a whole lot of goodness from your garden is the BEST. Am I right? I’ve had a lot of requests for the salsa recipe that Bill and I make.

We’ve been perfecting it over the past couple of summers and think we’ve finally nailed it! Use a food processor to shorten the amount of preparation time it takes.

 

 

Homemade Salsa

(Makes 7-8 pints)

12 cups tomatoes (unpeeled), cut into chunks (7 lbs)
5 cups sweet peppers, chopped finely (2 lbs)
5 cups onions, chopped finely (2 lbs)
1/4 cup garlic, minced
(Optional for hot salsa: add 1-6 hot Jalapeno peppers with seeds)
6 oz. red wine vinegar
1 tsp. black pepper
1 tbsp. pickling salt
1/2 tbsp. ground cumin
1 tsp. dried thyme

Mix all ingredients together in a large kettle. Bring to a boil, then reduce heat and let it simmer for about 3 hours to thicken (or simmer until it is your preferred consistency). Stir occasionally during this time.

Follow water-bath canning steps in the Ball Blue Book or from the National Center for Home Food Preservation to safely preserve your homemade salsa.