Last year, my sister, Sheila shared her recipe Mexican Tomato Salsa recipe with me and my girls, Emily and Katie. The girls joined me in the kitchen for a Salsa Making Feast. By the time we were through, we each had 18 bottles of Salsa bottled and ready for the shelves.
This is a basic tomato salsa recipe. By that I mean… if you want more onions… by all means, add them. If you want more peppers… toss them in. If you like more garlic… throw more into the mix. We added more hot peppers than the recipe called for… because we “like it hot.”
2 Gallons of Squished tomatoes. Prepare the tomatoes for canning as suggested in the basic tomato canning instructions.
8 to 10 Med to large Onions chopped fine. (The larger the better for me)
1 Quart chopped peppers various kinds (Anaheim, Yellow Wax, Sweet Green and Red… remove seeds)
8 Small very hot peppers. (remove seeds)
10 to 12 Jalapeno Peppers (remove seeds) Jalapeno peppers sliced as well as chopped.)
22 Cloves of Garlic. (I make sure my cloves are large)
3 TB Salt
4 teaspoons Cumin
3 TB of Dried Oregano
3 Teaspoons Pepper
Here’s a little chopping trick I use.
Cut the onions and peppers into large chunks and toss them into your blender. Add the garlic cloves too. Fill the blender container to the top with water. Turn the blender on and off quickly several times till the ingredients are chopped to your liking. (You will have to do several batches.)
Pour the chopped ingredients into a strainer or colander to drain all of the water off. So quick and easy. Add the chopped ingredients to your squished tomatoes.
Bring all the ingredients together and bring them to a full boil. Stir frequently. Turn down the heat and let it all simmer until you have reached a thick rich consistency. Stir frequently so it won’t scorch!
Fill pint canning jars. Apply lids and rims. Place them in a water bath for 20 minutes. If I use my steam canner… I steam them for 15 min.
Allow your salsa to cool and seal.
A bottle of Mexican Tomato Salsa and a bag of chips make a delightful gift. Add a colorful salsa bowl for a complete gift package.
It’s time to make salsa again… the tomatoes are ripe and ready.
Happy Canning and Preserving!
Kathy Griffiths – Insightful Nana
P.S. My grandma Ella and my momma didn’t make salsa. In fact, I didn’t know salsa even existed until I moved to California to work after my freshman year at college. Wow! Once I tasted Mexican food and had a bite of real Mexican salsa… I never looked back. So…you might say… making salsa started with me and the tradition has now passed to my daughters.