SIZZLING SALSA

Some like it hot . . . Some like it cold . . . Some like it in the pot . . . 9 days old!

I just prefer mine mild to medium.

However, if you like it HOT,

just leave the seeds in!

My lack of posting lately, has to do with Tomatoes . . . too many tomatoes.

3 BATCHES OF SALSA – AND THAT’S JUST THE BEGINNING.

I think we went overboard this year with planting.

Live and learn.

This is the first time I’ve ever bottled Homemade Salsa . . . It’s Easy though.  I’ve always relied on my Mom in Law to supply it in years past.  It’s one of those things you appreciate much more, after they are gone .  Sad but true.  Betty M. spent countless hours canning . . . and then she would give it all away!  I’m really thankful that I listened carefully as she described all the in’s and out’s of Salsa Making over those years.  Her recipe in my opinion is better than excellent!  I loved her Salsa, because she didn’t leave it very chunky.  It provides a kick without the after burn.

If you want to make this perfect Salsa, you can make it your own.  If you want it Mild to slightly Medium, follow the recipe as is.  If you want to burn your tonsils out . . . Add more peppers, and leave more of the seeds in those peppers.  I removed all the seeds inside the Anaheim and the Jalapeno peppers, but you certainly don’t have to.  I also take those peppers, onions, garlic and almost puree them in the food processor.  We simply don’t like big chunks, but if you do . . . simply chop them and add those chunks to your tomato mixture.

CAUTION:  WEAR RUBBER GLOVES TO SEED THOSE PEPPERS!

I took very few pictures, because it’s just too darn messy . . . I love my camera too much.

Start by Sterilizing your bottles and lids.

Clean, Clean, Clean

The next step is the messiest.

Wash your tomatoes.  This recipe makes a big batch of Salsa.  You will need 1/2 bushel of tomatoes.  This is done by weight.  A bushel of tomatoes is about fifty lbs., give or take.  A half bushel is about 25 lbs.  Depending on the size of your tomatoes . . . will depend on how many you will need.  All I can tell you, is that I used approximately 60 – 65 tomatoes.  If you don’t have that many in your garden, just half this recipe!

Next you need to peel the Tomatoes, and this is how to do it easily:  Bring a very large pot of water to boiling. While the water is heating up, you need to fill your CLEAN sink with ice water.  You need enough to cover the tomatoes, once they come out of the boiling water.

 Take a sharp knife, and cut down the side of each tomato . . . just barely piercing the skin.  This will make it very easy to remove the peel.  Drop your tomatoes very carefully into the hot water.  Set a timer for 3 minutes. Let those tomatoes sit in the hot water for 3 minutes! When the timer goes off, drain the hot water, and put the tomatoes in the Cold water.  This will stop them from cooking.  You will see that the peel of the tomato is already starting to loosen and pull away.  Now you can easily peel away the skins . . . discard them.

Now remove the core of each tomato and the the little ends on the bottoms.  The next thing I do, is use my food Processor.  I don’t want the tomatoes to be very chunky.  The food processor is so simple, because I can simply pulse them until they are just right.  If you prefer chunky salsa, just take a potato masher, and mash the tomatoes until they are consistency you like.  Remember:  They will break down even more as they are simmering on the stove.  I also used my food processor, to break up the garlic, peppers, cilentro and onion as well.

Tomatoes and all the peppers, onions, garlic and all other ingredients have been added.

While the Salsa is simmering, I have the water in the canner getting Hot, Hot, Hotter!

The little pan contains the lids and seals for the bottles.  Place them in a pan of very hot water (almost boiling) to soften the seals.

Keep the lid water hot, but don’t let it boil.  I turn it to low while I’m filling the jars with Salsa.

Instructions for this, can be found on your box of lids.

You bring the salsa to a boil, then turn the heat to medium and just let it simmer.

I let my Salsa simmer for about 20 minutes.  Let it simmer until it’s the consistency you want.  (20 to 25 minutes)

Make sure you stir it often.

Use a funnel to pour the ready Salsa into the prepared jars, leaving 1/2 ” head space.

Before you put the lids on, make sure that you clean around the rims of the jar with a clean rag.

Put the lids on, and only screw them finger tight…..Not too tight!

My Canner will hold 10 pint jars.

Place the bottles in the wire tray, and carefully insert the whole things in the water bath canner.

Be Very Careful, the water it HOT!

Make sure that there is 1″ to 2″ of hot water above the level of the top of the jars.

Cover with a lid.

Process the jars in a water bath for 40 minutes.  The water should be a gentle boil during the entire time.

Peek at the water level about every 15 minutes to make sure that it is 1″ to 2″ above the jar at all times.

Once the timer goes off, remove the jars to a clean towel.  Make sure they have ample space between each jar.

Once they start cooling, you should hear those jar lids popping.  That’s a good thing.

In about 30 minutes or so, the inner seals on those jars need to be SEALED.

Press gently on the center of each lid.  Does is pop up and down?

It Shouldn’t . . . It shouldn’t pop up and down at all!  That means it’s got a good seal.

If you happen to have a bottle that didn’t seal well . . . you will need to refrigerate it and eat it soon.

Otherwise, you can keep your bottled Salsa on a shelf in your storage room for up to one year!

If you have questions . . . just email in my Contact Section of the menu bar, or leave me a comment.

For those who do leave me a comment . . . I love you!

Try making your own Homemade Bottled SALSA . . . it’s easy.

HOMEMADE SIZZLING SALSA

1/2 Bushel tomatoes

peel & chop them

(use Rubber gloves to remove the seeds of peppers)

The recipe calls for 25 Anaheim peppers

For medium Salsa:

(I used 15 Anaheim peppers with seeds removed)

The recipe calls for 12 Jalapeno peppers

(I used 6 Jalepeno Peppers with seeds removed)

*If you want it hotter, leave some of the seeds in

 5 large ground onions

1/2 Cup of Canning Salt . . . Use Canning Salt, NOT iodized salt.

3 TBSP Cumin

1 TBSP Crushed garlic

2 Cups Cider Vinegar

3 TBSP fresh Cilantro

4 TBSP Brown Sugar

1 Cup White Sugar

1 TBSP Oregano

1 –  (12 oz.) Can of Tomato Paste

DIRECTIONS:

Bring all ingredients to a full boil, then turn heat down to medium stirring constantly.  Simmer for 20 to 25 minutes or until it’s the consistency you desire.  Bottle it, and water bath for 40 minutes.  Make sure that all seals are secure, and don’t pop up and down.  If you have any bottles that didn’t seal well, refrigerate.

Otherwise, you can keep on a shelf in the storage room for up to one year.