It is salsa time at the Shoe!
The tomatoes are ripening extremely well with all this dry heat in the northwest. However, that dry heat is also causing many wildfires . . . some of which have come too close to home. I will see if I can post pictures of the closest fire sometime. No promises, though.
I start with three gallons of fresh tomatoes – right off the vine.
Then I have to take the skins off. To do this, I used to put them in the sink and pour boiling water over them. But that took quite a bit of stove time, water, and just more time – period. So this year I cut a corner and simply dipped the tomatoes in a pot of boiling water for a couple minutes. Once the skins looked loose, I took them out and put them in the sink. Holding the tomatoes under cool, running water, the skins slipped off easily.
Then the chopping begins.
I chopped tomatoes, jalapenos, onions and garlic. Well, we technically pressed the garlic. One warning: if you have never used hot peppers before, be warned that you will want to wear gloves of some kind. They can burn your skin. I always keep disposable gloves under my kitchen sink and they come in handy for many things.
After we have everything chopped and in a big bowl, we add the spices and vinegar. This recipe also uses instant clearjell as a thickener. But you want to mix this with the sugar first, before putting it with the salsa mixture. It helps to disperse it and make it less clumpy.
Then we put it all in our clean pint jars, seal them and can in a waterbath for 10 minutes.
Now for some tortilla chips . . .
- 3 gallons fresh tomatoes
- 1 pound jalapeno peppers
- 4 pounds onions
- 3-4 medium garlic cloves
- 6 1/2 tablespoons salt
- 2 teaspoons chili powder
- 4 teaspoons cumin
- 1 1/3 cup white vinegar
- 3/4 cup sugar
- 1 1/2 cup instant clear jell
- Peel tomatoes by dipping in boiling water for 1-2 minutes, or until skins appear loose. Put in sink and slip skins off under cool, running water.
- Chop tomatoes, onions, and jalapenos. (Use gloves when handling jalapenos) Press the garlic and add to mixture.
- Add salt, chili powder, cumin, and vinegar to tomato mixture.
- Mix sugar and clear jell in separate bowl. Add to tomato mixture and stir until dissolved. If a few clumps of clear jell are left in, you can take them out and dispose of them.
- Put salsa in clean pint jars. Top with hot lids and rings.
- Can in water bath for 10 minutes.
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