Salsa!

[Gingergirl]

I just openned a jar of the salsa I made this year. Pretty good.
No vinegar taste. It can be made as hot as you like.

Per finished Pint:

2 cups peeled and chopped tomato
1/3 to 3/4 cups chopped hot pepper
1/4 cup chopped onion
1 clove garlic, minced
1 Tablespoon white vinegar
1/8 Tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Peel and seed and chop tomato. (Seeding is optional) Drain in a colander for 25 minutes. Seed and chop any combination of hot peppers. Bring tomatos to a boil and simmer for 5 minutes. Add remaining vegetables one at a time, stir well with each addition. Add other ingredients and bring to a boil. Fill hot pint jars, leaving a 1/2" headspace. Check for air bubbles, clean rims, adjust lids and bands. Process in a water for 25 minutes.

The range of amount of hot peppers is for desired heat. If it is still not hot enough or you are short on peppers, add hot pepper (tabasco) sauce before the second boil. The size of the chopped vegetables depends on how chunky you like your salsa.

This is a great way to use those almost ripe, slightly green tomatoes.
About a 1/3 bushel of tomatoes gave me about 8 pints.

Enjoy.

 

[Gingergirl]

Sorry, thought I was in Homemaking and Homesteading. Mods please move.

 

[Dinghy]

Thanks a lot! I'll have to try this one if I get enough 'maters this year.

 

[booger]

Oh, I looooooooooooooove salsa! I eat salsa on/with/in everything and by itself. It's the nectar of life, I tell ya!

Here's my kinda-sorta recipe:

Gobs of tomatoes
A few big white onions
Piles of fresh garlic
Couple piles of radishes
Bunches of cilantro
Mountains of hot peppers (use several different varieties so the heat "layers")

Stick it all in a food processor and chop the heck out of it. Then add:

A few cans of tomato paste, a few glurgs of vinegar, and a few palms of salt.

Mix it all up and chow down! Freezes well but thins out a bit so just make it thicker to begin with.

I think I'll go have some now.