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I hate tomatoes, and since I can't give them away as fast as my tomato plants produce them, I had to find a way to preserve them. Salsa and spaghetti sauce are my methods.
Ingredients
- 7 cups diced, seeded, peeled, cored tomatoes
- 6 green onions, sliced
- 2 jalapeno peppers, diced
- 4 cloves garlic, minced
- 2 Tbls cilantro, minced
- 2 teaspoons salt
- 1/2 cup vinegar
- 2 Tbls lime juice
- 4 drops hot pepper sauce (like Tobasco)
Everybody Salsa!
Sterilize and heat jars, scald lids and keep warm (see canning tips if you're unsure what this means.)
In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Once it's boiling, reduce the heat to medium-low and simmer for 15 minutes. You don't really need to stir much.
Ladle hot salsa into jars, leaving 1/4 inch headspace. Wipe rim and threads of jar with clean damp tea towel. Put lid on jar and screw band on finger tight. Process 15 minutes in a boiling water canner. Yields about 4 pints.
Notes and Hints and Stuff
- What Kinda Tomatoes?
I use a combination of tomatoes...Brandywine, Roma, and Early Girl. Romas make the least-runny salsa, and Early Girl makes the most runny, out of all those kinds. Any kind really will do.
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