Tuesday, October 28, 2014

Tomato and Tomatillo Salsa

Is there anything better than fresh produce right out of the garden? Probably not...until that produce starts to overrun your kitchen filling every available bit of counter space. What's a person to do? Make salsa of course!

You can tweak the salsa for whatever level of "hotness" you desire. Mix up the peppers from mild to very hot.

This salsa is yummy mixed into Mexican dishes or enjoyed with tortilla chips. It is much more flavorful than the salsas that are in the stores. Plus my produce is grown without herbicides or insecticides and it is freshly picked from the garden.

Is your mouth watering yet?

To make salsa you will need a hot water bath canner and jar lifters. Also a large non-aluminum pot is needed for cooking the salsa. Regular salt can be used in place of canning salt.

Tomato and Tomatillo Salsa
 makes approximately 6 pints

 3 qts. of tomatoes and tomatillos chopped
 2 C. variety of peppers and chilies chopped
 1 medium yellow onion
 3 large cloves garlic minced
 1 C. lime juice
 1 T. canning pickling salt
 black pepper to taste
 1 T. oregano leaves chopped
 1 1/2 tsp. cumin
 2 T. cilantro chopped

Wash pint jars in hot soapy water and rinse. Place on baking sheet in 200 degree oven. Place lids and rings in a saucepan of simmering water. Fill hot water bath and bring water to a boil. The water needs to cover jars by 1 to 2 inches.

Add all ingredients into a large pot and simmer for 30 minutes. Remove from heat and ladle into hot pint jars. Wipe rim of jars clean. Dry lids and place on jars. Dry and screw rings on tightly, but do not over tighten. Process pints for appropriate time depending on altitude. Start timing when the water has started boiling again after placing the jars in the hot water bath.

15 minutes 0 to 1,000 ft.
20 minutes 1,001 to 6,000 ft.
25 minutes above 6,000 ft.

Turn off heat and remove cover to hot water bath. Allow jars to sit 5 minutes. Remove jars from hot water bath and place on folded towels. Allow to cool until jars seal. A popping sound will be heard as the jar seals. Verify that jars have sealed by pushing center of lid with finger. If there is any movement in the lid, then the jar has not sealed. Place any unsealed jars in the refrigerator and use within 1 to 2 weeks. Sealed jars can be stored and used within a year.

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