If you have any type of garden or have friends and family who do, those tomatoes are just screaming at you! Of course there are many uses for them from making BLT’s (my favorite, though not conducive with a low-sodium diet), canned tomatoes, spaghetti sauce, and yes salsa.
For years I have made my own, though last year was the first year in quite some time, where I did not make a large batch. Our tomatoes did not do real well, and with all the salsa we had leftover from the previous year, I decided to make just a few jars. This year, having just moved, we did not have a garden. I wondered if I would get a chance to make any salsa this year, but thanks to family and friends, we were able to make a decent batch again!
One thing I highly dislike is buying produce when I know that specific type is lying ripe in gardens. That is why I am not sure I can do without a garden next year! There is something about picking fresh produce from the very vines and ground in your backyard! Our garden may be pots next year, but I sure have missed having one!
Back to salsa.
I had a go-to recipe that I used every year, but this year I wanted to try a different recipe. I asked my sister for their recipe and though it was quite similar, I decided to give it a whirl. DEFINITELY worth the try because it is so tasty! A bit spicier than the other version I used, but still oh so good! Of course the easy fix is to just put fewer jalapenos in. I doubled the batch and put 6 in, so next time I will probably just do 4.
What is YOUR favorite salsa recipe?
- 8 c. peeled, cut up tomatoes
- 4-6 jalapeno peppers, chopped
- 3 medium onions, chopped
- 1/2 c. white vinegar
- 1 T. minced fresh garlic
- 1 T. black pepper
- 1 T. salt
- 12 oz. tomato paste
Simmer for 1 1/2 hours and pour into canning jars. Makes 6 to 7 pint jars.
- I do not peel our tomatoes – makes it a bit more chunky
- Use fewer jalapenos for a less spicy version
- Aldi has fresh minced garlic in a glass jar that is cheap, instead of having to mince it yourself
- The tomato paste is the key to thickening any salsa recipe