Heartfelt Holidays: Homemade Salsa

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Homemade Salsa

Every summer I make homemade salsa and can it. I use fresh tomatoes from our garden which are so good! Litsa is sharing her mother-in-law’s salsa recipe which is always a big hit. Obviously it is too late for homegrown tomatoes in most parts of the country. If you don’t use this idea this year, remember it for next summer when your garden is in full force.

Homemade Salsa

12 cups peeled, chopped, drained tomatoes
4 cups chopped onion
4 cups chopped sweet bell peppers
2 cups hot peppers chopped (add more if you want your salsa spicier)*
¾ cup sugar
3 teaspoon minced garlic
3 teaspoon salt
1 tablespoon cumin
1 ¾ cup cider vinegar

Mix in large pot. Bring salsa mixture to a boil Reduce to medium heat and simmer for 20 minutes. Place in hot jars. Seal jars. Next, put in hot bath, bring to boil. Process salsa jars for 15 minutes.

For milder salsa, reduce the amount of hot peppers and increase sugar to 1 cup. For hotter salsa, add more hot peppers. You can use hot banana or jalapeno peppers (or mix the two pepper varieties).

Makes 6-7 pints of salsa

**Please note that you do need to know about canning before trying this. If you have not canned before, refer to instructions on Pick Your Own. Jars need to be sterile and times accurate.

If you don’t want to can this recipe, place the fresh salsa in the refrigerator and use within one week.

Homemade salsa makes an excellent Heartfelt Holidays gift! Place it in a basket with your favorite chips.

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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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Comments

  1. Hi again,

    You should try get hold of Tomatillos, they are great to grow in the garden for making Salsas, you need two plants for pollintion – only grow more if you sell your produce, they are heavy croppers so two will do nicely, they can be fried as well – just check online for more recipes.

    Regards from the UK,
    Jeff

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