Farm Girl Homemade Salsa
Equipment
- 1 Food Processor
- 1 Knife
- 1 Canner or Large pot
- 1 Cutting Board
- 6 Pint jars With lids and bands
- 1 small pot
- 1 Bowl Ice water
Ingredients
- 10 cups chopped cored peeled tomatoes about 25 medium
- 5 cups chopped seeded green bell peppers about 4 large
- 5 cups chopped onions about 6 to 8 medium
- 2-1/2 cups chopped seeded chili peppers such as poblano, hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
- 1-1/4 cups cider vinegar
- 3 cloves garlic finely chopped
- 2 Tbsp finely chopped cilantro
- 1 Tbsp salt
Instructions
- Grab your large pot or canner and add enough water that would allow 2 inches above your jars and bring to a low boil.
- Prepare your jars, lids, and bands and set to the side.
- To core and peel your tomatoes, bring another pot of water to a slow boil over medium-high heat. Drop your tomatoes in for 5-15 seconds or until the peel starts to life. Remove and put directly into the ice bath just until you can handle them. Begin to peel the skin and cut into quarters. Removed the core. Dice the tomatoes.
- Chop the rest of the onions, garlic, bell peppers, cilantro, and peppers (see note below).
- Add the chopped tomatoes, onions, garlic, bell peppers, cilantro, peppers, vinegar, salt and pepper to a large pot and bring to a boil over medium-high heat. Reduce heat and boil gently. Stir frequently and until slightly thickened. About 10 minutes.
- Ladle hot salsa into your jars leaving 1/2 inch of headspace. De-bubble. Wipe rims of jars with a paper towel and small amount of vinegar. Center lids and add bands with finger-tight strength.
- Add jars to boiling water canner or large pot. Both pint and half pint jars will take 15 minutes to process. Turn off heat, remove jars, and let cool for 12-24 hours. Make sure to check your seal. Any jars that did not seal can store up to one week in the fridge.
Notes
***If I know that kids will be eating this salsa, I always use Poblano peppers. They aren't as spicy as a mild Jalapeno and I want to make sure that the kids around here enjoy it as much as we do! If your kids and family love that spice, go with another option! I LOVE to roast my Poblano peppers over an open flame or even just in the oven (Especially during the Texas summers). Just preheat your oven to 400 degrees F and spread your peppers on baking sheet. Cook for 30 minutes, flipping halfway through, or until you reach your desired char. Add to a bag with a tablespoon of water and let sit for 10 minutes so its easy to peel!
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