Summer Slasa

Salsa is one of my favorite foods... can we call it a food? Ok, let's say that it is my favourite condiment.

The problem with salsa is that they are all so very different. I am very particular about the consistency of salsa and I can never find one that I like. So for the past few years I have been making my own salsa from scratch and jarring it. It is super easy, healthy and incredibly delicious.

Ingredients ~

(Add or subtract spices as you see fit and feel free to make as many changes as you want)

~ 10 Cups of Roma Tomatoes

~ 1 Cup of Red Pepper

~ 1 Cup of Yellow Pepper

~ 1 Cup of Bicks Pickled Peppers

~ 1 Cup of White Vinegar

~ 2 Cups of Onion

~ 6 Garlic Cloves

~ 6 Tbsp of Fresh Cilantro

~ 6 Tbsp of Fresh Parsley

~ 6 Tbsp of Lime Juice

~ 3 Tbsp of Crushed Chilies

~ 3 Tsp of Paprika

~ 3 Tsp of Oregano

Tools ~

~ Large Soup Pot

~ Wooden Spoon

~ Food Processor or Hand Blender

~ Mason Jars (your choice of size)

 

~ Chop all vegetables, garlic, parsley and cilantro.

 

~ Add all other ingredients.

 

~ Stir will and set on low to simmer.
~ At this point the house is going to start to smell AMAZING!
~ Simmer on low, stirring occasionally for an hour and a half.

 

~ Remove from heat.
~ Blend in batches in food processor to desired consistency.

 

~ Pour back into pot.
~ At this point it is a good idea to taste your salsa to see if you feel it needs any more spices. Adjust as you see fit.
~ Set a large pot of water to boil and set up all of your mason jars on a cutting board.

 

~ Place the jar seals in the boiling water and remove from heat.
~ Carefully fill each jar, wiping the edges to ensure that you will get a good seal.

 

~ Remove the seals from the water one at a time and dry off.
~ Place seal on jar and top with seal ring.

~ Ensure that everything it tight.

~ Place sealed jars in boiling water to process.

~ Remove from heat and allow to cool overnight.

The jars will vacuum seal overnight. At that point they are ready to be stored!

Done!

Mrs. E