Delicious Salsa Recipe

For my Facebook fans and blog fans who love salsa from the garden, here is the recipe that I used to make the beautiful salsa the other week that Bob posted on his facebook page.

Chunky Salsa Ingredients
7 lbs of tomatoes (about 20)
8 Anaheim or Poblano chili peppers ( I used 6 and the italics are what I used on this go round.)
4Jalapeno or Serrano chili peppers
2 cups chopped onions
1 bunch freshly washed and chopped cilantro
4 cloves garlic minced
4 garlic cloves or 1 whole for each jar (This will vary if you guesstimate on the amounts like I do)
1/2 cup white vinegar (5%)
1 T white sugar
1 t sea salt
1 t pepper

Wash and prepare the tomatoes bycutting/chopping, deseeding and letting drain .

Meanwhile, seed and chop the peppers. Wear gloves and do not touch your eyes or nose with the chili on your glove or skin. You want 2-3 three cups of the first type of pepper and 1/3-1/2 cup of the second peppers.

Add all the ingredients to the pot and bring to a boil. While you wait for it to come to a boil, get the hot jars, rings, and lids frm the dishwasher where they have been waiting. Drop one garlic clove (I used a garlic bulb) in each jar.

Ladle the salsa into the hot jars using a funnel, leaving 1/2 inch headspace. Wipe the jar rims and adjust the lids and rings on snugly. Process the jars in a boiling water bath for 15 minutes for 8 oz, 20 minutes for quarts. Start the timer when the water has started to boil again.

Remove the jars using a jar lifter and cool on racks or a thick towel. Wait until the next morning to check for the correct seal. If not sealed, put in the refrigerator and use within 2 weeks.

Well, I know this is lengthy, but this is what I did and I chose this recipe because my notes said---"Bob loves this one"

Happy Cooking.

Chopping, Cooking, Canning

Like the title says, I've been chopping, cooking, canning tomatoes to make chunky salsa. Bob, my husband and Ashby, my son, wanted chunky thick salsa, so that was what I was working toward.
For two days, that's what I've done for about 3-4 hours. Pioneer women were tough to cook and can all the food for the winter. The counter is loaded with 2 days worth of salsa making. The first recipe had 4 jalapenos and 6 pablono peppers. I made 4 quarts yesterday. Today with a different recipe, I used 4 pablono peppers, 2 cayenne and 2 bell peppers and lime juice, I made 5 quarts and 1 pint.

Whew, I know it will taste good in the winter.