Homemade Salsa

Homemade salsa. We all love it. And some of us probably have a ton of tomatoes to use. So I made more salsa this week, and here are my two recipes. Feel free to modify these recipes to make it your own.

 

 

Happiness right here.

 

 

Best sound… sealing canning jars.

 

 

This recipe makes about 5-6 quarts. It depends how long you cook out the liquid from the tomatoes.

 

And the finished salsa. I like to keep looking at it. It’s like this huge accomplishment. I made this food. From my garden. Bam.

 

 

Pineapple Salsa

1 fresh pineapple, peeled and cored

16 cups, tomatoes, processed

4 green peppers

2 jalapenos, seeded and diced

2 sweet onions

5 limes, juiced

1/4 cup Kosher salt

3 tbsp. Sriricha sauce

28 oz. can crushed tomatoes

 

 

OR

 

Smoky Chipotle Salsa

16 cups, tomatoes, processed

4 green peppers

2 jalapenos, seeded and diced

2 sweet onions

5 limes, juiced

1/4 cup Kosher salt

3 tbsp. Sriricha sauce

28 oz. can crushed tomatoes

7 oz. Chipotle peppers with adobe sauce

1/3 cup pickled jalapenos and juices

 

In a very large pot, heat over medium heat. Add the processed vegetables, salt, lime juice, salt and Sriricha sauce. (or all the ingredients listed for either salsa recipe)

I cooked my salsa over low heat for 2 hours, until slightly reduced, and nice and thick. Remove from the heat.

Prepare and sanitize your jars. This recipe made 6 quarts and 2 pints.

Fill the jars, with warm salsa, to the bottom rim, about 3/4 ” from the top. Then wipe clean the jar rim of any salsa. Place the clean lid on, and tighten the ring. Really tight.

Follow the directions on your canning steamer. I processed mine, for 40-45 minutes once the temperature was correct for salsa making.

 

Gardening is my favorite. Well, besides baking. I have a bunch of favorites.

 

Wendy

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