Saturday, September 10, 2011


Look at what I made with tomatoes and peppers from my own garden!

First you have to core, seed, and chop a ton of tomatoes.

Then you have to core, seed, and chop up a bunch of peppers.  I used Hungarian Yellow Peppers, Jalepeno Peppers, and some red and orange bell peppers.  Wear gloves if you are chopping hot peppers. And don't shove all the cores and seeds down the drain at the same time and then turn on the disposal because you will be overcome with hot pepper fumes and won't be able to stop coughing.  Oops!

Then chop up a bunch of onions. (I forgot to take a picture of this step, but you have seen it before so you can just imagine it.)

Throw it all in a big pot.

Throw in some chopped garlic and add some vinegar.  Then stir it up, bring to a boil, and simmer.

Doesn't that look so good?

Cook and stir until it is the desired consistency.  I also add some tomato paste into the mixture to make the salsa a little thicker and less drippy.

When it is ready, ladle into hot, sterilized jars.  Seal and process and put away until winter!

Here is the actual recipe.  It is a combination of a recipe from my Gram and my own concoction.  I call it:

Josie's Garden Salsa

8 cups cored, seeded, chopped tomatoes
2 - 3 cups cored, seeded, chopped hot peppers
2 - 3 cups cored, seeded, chopped sweet peppers
2 cups chopped onion
3 tsp salt
5 - 6 cloves chopped garlic
2 1/2 cups cider vinegar
2 - 6 ounce cans tomato paste

Combine all ingredients except tomato paste in a large stockpot.  Bring to a boil.  Simmer for 30 minutes, stirring occasionally.  Puree with a hand blender if you desire a smoother consistency.  Add tomato paste and simmer until desired thickness.  Pack into hot, sterilized jars.  Seal and process in a hot water bath for 30 minutes.

If you have never canned before, make sure you consult a friend who has or go online for more specific directions.  It is not hard.  Have fun! :)

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