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Salsa From Your Garden

© Judy Howle

Chile peppers, bell peppers, tomatoes, onions and other produce will be available this summer, and one of the best ways to utilize them is to make your own salsa and can it for future use, especially if you have your own garden. Homemade salsa is much better than store-bought and is very easy to make. Here are some tips, recipes to get you started, and then some links for more recipes and information on canning and preserving food.

Tips:

1. Be sure to use only unblemished fruit. Wash well, peel if necessary, and cut in chunks and use a food processor to do the chopping for you.
2. When cutting and seeding hot peppers always wear rubber gloves and avoid touching your eyes.
3. Put jars through the dishwasher and then place in simmering water or a 200 degree oven until you are ready to put the hot salsa in them.
4. Have your boiling water bath canner filled with water and brought to the boiling point before placing jars in the canner. It takes a long time to heat this much water, so turn it on while preparing the fruit for the salsa so it will be boiling when the jars are filled.
5. Ladle in hot salsa, using a slotted spoon if it is too juicy. (Save juice for another recipe.)

Recipes:

Traditional Canned Salsa

• 5 lbs. ripe tomatoes
• 2 cups chopped onions
• 1 cup chopped green pepper
• 1/4 cup chopped hot peppers
• 1 Tbsp. salt
• 1 clove garlic, minced
• 1 cup vinegar (white or cider)

Prepare home canning jars and lids according to manufacturer's directions.
Peel, core and chop tomatoes. Put all ingredients into a big pot and bring to a boil, stirring often. Reduce heat and simmer 10 minutes.
Ladle into hot jars leaving 1/4" head space. Wipe rim and threads of jar with clean, damp cloth. Place lid and bands on jars firmly. Process in boiling water bath for 15 minutes.
Yield: approx. 4 pts. (heat-medium) (Can be doubled for larger batch.)

Chile Salsa (Hot Tomato-Pepper Sauce)
United States Department of Agriculture Extension Service

• 5 lbs tomatoes
• 2 lbs chile peppers
• 1 lb onions
• 1 cup vinegar (5 percent)
• 3 tsp salt
• 1/2 tsp pepper

Yield: 6 to 8 pints

Procedure:

Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Place chilies in oven (400º F) or broiler for 6-8 minutes until skins blister, turning chiles after blackened on top. Place in a pan and cover with lid or a damp cloth. This will make peeling the peppers easier. After tenl minutes, place peppers on a cookie sheet to cool. Peel each pepper. Discard seeds and chop peppers.

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