Wednesday, August 14, 2013

Garden Salsa

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I had knee surgery a week and a half ago and today I decided that I'd better hobble down to my garden to see what was going on down there. Imagine my surprise to find a whole dishpan full of tomatoes (who knew that Amish Paste tomato plants yield so many nice, shapely, disease-free tomatoes??) I also found a plethora of Anaheim and Poblano peppers. I knew it was time to make salsa. My favorite salsa recipe comes from an old friend of mine. I have made adjustments because we don't like chunky salsa and I also don't like green peppers. The following is my favorite way to make it, but this recipe seems to be very easily adaptable and I have never had a bad batch. Here's the recipe-


3 Quarts Plum (or other meaty) Tomatoes - peeled, diced in 1/2-3/4" chunks
6 small or 3 large onions, chopped
1-2 Red or Orange Bell Peppers, chopped
5-6 Medium Hot Peppers (I use Anaheim and Poblano), chopped
4-5 Cloves of Garlic, minced

Mix tomatoes, onions, peppers, and garlic together in large bowl. Sprinkle with 3 T. salt. Refrigerate overnight.

The next morning drain the mixture (last year I forgot to drain it and it still turned out amazingly yummy!) and then add:

29 oz can of tomato puree
1 cup apple cider vinegar
1/8-1/4 cup sugar

Dump in Large Stockpot and bring to a boil. Simmer 5 minutes and then ladle into clean jars. Process for 5 minutes.

*Sometimes I will throw the veggie mixture into the blender (or a food processor) to make it more fine, as my family doesn't care for chunky salsa.
*This can be made hotter or milder by switching to hotter or milder hot peppers.

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