We go through a lot of salsa in my house. While we love to make up fresh salsa, that can be time consuming. And when you are ready for chips and salsa, you don’t want to sit and cut veggies, then let the flavors meld. You want to dig in right?
Then there is the expense when tomatoes aren’t in season. Damn those things can get expensive in the winter.
I canned salsa last year and we went through it quick. I don’t get a lot of kudos from my oldest, but she loved the salsa and ate it up. This year I made a ton more. The 20lb box of tomatoes was only $14 and I made 30 pints of salsa. Since I had all the spices, I only factored the cost of the onions, tomatoes and jalapenos. It is roughly 66 cents a pint!
I have some tricks I found. For one, I don’t have a pot big enough to cook the whole batch at once. So, I separated everything in half. This worked out well because I made one batch hotter than the other. I don’t like super, spicy hot food but the rest of the house does.
Another thing was peeling the tomatoes. Damn hot little things. When I canned the peaches I looked on google more and found how I wish I’d also done the tomatoes. I had the hubby look up how to do the tomatoes, but he neglected to tell me all the steps. I didn’t put them in ice water after I blanched them. THAT would have saved a blister on my finger for sure. For the easy way to peel tomatoes, watch this video!
That’s the video he watched. The criss-cross on top and bottom is genius. Easy way to gauge when the tomato peel will slide off, yet not overcook it. Last year I overcooked quite a few of the tomatoes and that makes a mess of peeling as well.
This recipe is amazing. It’s difficult not to open up a jar now and taste test. But I know it will be better if I let it sit a month. (insert jeopardy song)
- 1 20lb box of canning tomatoes, peeled and diced,
- 4 large onions, diced
- 24 jalepenos, diced (seeded if you prefer less heat)
- 36 cloves of garlic, diced
- 1 bunch fresh cilantro, chopped fine
- 3 Tbsp ground oregano
- 3 Tbsp pickling salt
- 2 Tbsp ground cumin
- 3 cups cider vinegar
- Prepare the canning jars and two part lids according the manufacturer’s instructions. Keep them hot.
- Keep the diced tomatoes in a large bowl. Pour out the majority of the liquid from the bowl to make salsa less soupy. This works better if you let the tomatoes sit for 20-30 minutes.
- Place all the above ingredients into an extra large pot.
- Place the pot over high heat and bring to a boil, stirring often to blend the ingredients together.
- Simmer over low heat for 10 minutes. Stirring so it doesn't burn.
- Pour the salsa into the jars leaving a ¼ inch head space.
- Gently tap on counter to release any air bubbles and add more salsa if necessary to retain the correct head space.
- Wipe the rims and put two part lids on tightly.
- Process the salsa in a water bath canner for 15 minutes from the point of boiling.
- Remove the jars carefully and cool in a draft free area.
- Check the seals and promptly refrigerate any jars that did not seal correctly. If a jar is sealed correctly you will not be able to push the lid down and have it pop back up.