Last week was a special week at my CSA farm. It was call "you pick" week. During the entire week people were invited to come up to the farm and pick whatever they would use. Our farm said there were apples, tomatoes, peppers, pumpkins, and a few other vegetables to pick.
Since I was working my husband had to go up and pick the vegetables. He ended up picking 20 pounds of tomatoes, several pounds of peppers, and got some onions. I had wanted some apples too, but I thought the tomatoes would keep me busy enough.
I decided that canning would be the best way to use up all those tomatoes and I spent 5 hours Saturday morning canning. I made Sweet and Hot Chili Sauce, Red Hot Sauce, Tomato Sauce, and Jalapeno Salsa. I was exhausted by the time I was done but it was totally worth it. Tomato sauce and salsa go fast in this house and I love to use them all winter long.
Today I'm sharing the Jalapeno Salsa recipe. It's basically a lot of tomatoes, jalapeno peppers, and onions chopped up and mixed with spices, cilantro, and vinegar. It's very tasty and has a ton of flavor from the fresh vegetables. I had a little bit left over after canning and we enjoyed it on taco salads this week.
- 5 c. chopped, cored tomatoes
- 1 c. jalapeno peppers, seeded and chopped
- 1 c. onions, chopped
- 1 c. cider vinegar
- 6 garlic cloves, minced
- 2 Tablespoons fresh cilantro, chopped
- 2 teaspoons dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon cumin
- Prepare a boiling water canner with 7 half pint jars and lids.
- In a large saucepan combine the tomatoes, jalapenos, onions, vinegar, garlic, cilantro, oregano, salt, and cumin.
- Bring the mixture to a boil over medium high heat, stirring constantly. Reduce heat and simmer, stirring frequently, for 10 minutes.
- Ladle hot salsa into hot jars leaving ½ inch of headspace. Remove air bubbles and adjust headspace. Wipe the rims, center lids on the jars, and screw the screwbands to fingertip tight.
- Place the jars in a boiling water canner, making sure they are completely covered by the water. Bring to a boil and cover. Process for 15 minutes.
- Remove the lid on the canner and allow the jars to sit for 5 minutes.
- Remove the jars from the water and cool for 24 hours. Check the seals and then store for 1 year.
Recipe from Ball Complete Book of Home Preserving