One very hot summer, living on our mini ranch, my husband had a wild and maybe not so smart idea to raise 150 tomato plants. There was five rows and with around 30 plants in each row. At first we had a bushel of red tomatoes and I canned them as they were.
Then suddenly we had 10 bushel of tomatoes.
Now I needed to really get going on canning tomatoes before they went off and more came in. I made salsa, tomato pickles, spaghetti sauce, tomato chow chow, tomato preserves. It seemed if there was a recipe for tomatoes I was going to try it. God had another plan after that and an early cold front came in basically took care of the tomato plants though I ended it up with a bathtub (literally) of green tomatoes. But that is another story to be told another day.
It is funny how I get tons of request for my homemade salsa. I have been making it the same way for over 25 yrs now. I make around 6 to 18 pints at time but with in a month I usually have none. Either the boys scoop it up with corn chips or it is given away to friends and family. If I can capture some I use it to make my husband and kids some really good Huevos Rancheros.
I suppose there are other ways to make salsa but this will always be my way.
- 5 lbs tomatoes, chopped and cored. I do not peel mine.
- 5 cups green bell pepper, seeded and chopped
- 3 Jalapeño peppers, seeded, stems removed and chopped
- * For mild salsa: use a jar of pickled jalapeño slices.
- 1-1/2 cup onion, chopped
- 3 cloves garlic
- 2 Tbsp Oregano
- 2 Tbsp Cilantro, finely chopped
- 1 tsp cumin
- 2 tsp salt
- 1 tsp Tabasco
- 1-1/2 cup Cider Vinegar
- Mix all ingredients in a pot and cook over high heat for 10 minutes stirring.
- Add hot ingredient to 6 pint jars, seal and water bath for 30 minutes.