My mom and I planted a huge garden this year. We have so much produce, we are always trying to come up with something to do with all of it. Salsa is a great solution because it uses so much of everything and you can store it for quite some time. There have been several batches of salsa this year already!
Most of the produce below is from our garden!
After some trial and error, we came up with the following recipe.
Medium MoFo Canned Salsa
6 White Onions (chopped small)
6 Anaheim Peppers (chopped small)
10 Jalapenos Peppers (chopped small)
7 Serrano Peppers (chopped small)
1/2 C Fresh Cilantro (roughly minced)
1 tsp. Fresh Oregano (minced)
4 Cloves of Garlic (minced)
1 C White Vinegar
1/2 C Sugar
1/3 C Salt
* Wear gloves while you are chopping your peppers. The first time we made salsa this year my hands were burning for 24 hours. It was extremely painful.
* You can choose how hot you want your salsa. If you are looking for a sweeter salsa, leave out the serano peppers and remove all of the seeds from the remaining peppers. If you want a medium-hot salsa, follow the above recipe, leaving most of the seeds.
* Sanatize your jars and lids before using them. Most dishwashers have a sanitize cycle. You cannot reseal lids that have already been sealed, but you can buy packs of new lids separately so you won't have to buy more jars if you already have them.
*If you haven't canned anything before, I suggest picking up a simple canning kit. Something like this. You can find them with the jars and lids.
Chop all of your peppers and onions, mince your garlic and herbs. You can do this by hand, with a food processor or if you are fortunate enough to have a 'Slap Chop' like me, USE IT! (doesn't work well on herbs though) Huffington Post said the 'Slap Chop' is an invention we didn't need... they have no idea what they are talking about! It's my favorite tool!
If you choose to remove the seeds from your peppers, do it before you chop them up, or you will spend way too much time picking them out.
Boil a big pot of water on the stove. Once it is at a rapid boil, place about 10 tomatoes in the water for about 1 minute. Pull the tomatoes out and immediately put them in ice water. This technique makes the skins slip right off of the tomato. Once you are finished removing all of the skins from your tomatoes, cut the core out of the tomatoes. (see pic below).
There are two ways to do the next step. You can either cut your tomatoes in half and gently squeeze the excess liquid from your tomatoes over a colander. Or you can wait until your salsa is done cooking and strain the excess liquid to your desired consistency. We strained ours after, but it wouldn't be a bad idea to do a little of both.
Roughly chop your tomatoes into about 8 pieces, or just pulse in a food processor to break them down a bit.
Add everything to either a very large pot, or a few smaller ones like we did. (This was our test batch - each one was slightly different).
Let your salsa simmer for 2 hours - Make sure to stir pretty frequently so it doesn't scorch. Once your salsa is done cooking, this is when you would want to strain any excess liquid if you choose to do so.
There are a few different methods for sealing your jars, I've read that it varies by altitude, so before you seal your jars, do some research in relation to where you live.