Homemade Salsa

Printable Recipe

5 cups fresh tomatoes, quartered and peeled

1 white or yellow onion

4 cloves of garlic, roasted (drizzle head of garlic with olive oil, wrap in foil, bake in 400 degree oven for 35 minutes)

2-4 jalapeño peppers, quartered and seeded (2 makes mild salsa, 3 for medium, 4 for hot!)

2 yellow peppers

1 green or red pepper

2-3 poblano or anaheim peppers (optional: we love poblanos for their sweet smokiness, but be careful, because either of these peppers will add extra heat! But also extra flavor, so if you're concerned, skip 1-2 of the jalapenos)

Sanitize jars and lids in a hot water bath or dishwasher. Remove to a clean towel on the counter or table to dry. Bring hot water bath back up to boiling.

If you have a food processor, pulse all veggies until the chunks are as small as you like them. With the food processor OFF, run your fingers through to make sure there are no huge chunks left. Or, just chop everything as small as you want and run the tomatoes through your blender to crush, but not puree them. Pour all processed veggies into a large pot.

Stir in:

1 Tb fresh lime juice

1 1/2 Tb white vinegar

1/2 Tb salt

1/4 tsp. cumin

1/2 cup chopped fresh cilantro

Bring to boil, lower to a simmer and cook 10 minutes. Remove from heat. Makes 6-7 cups.

Spoon salsa into sanitized jars. Leave 1/2 inch headspace. Screw lids on tightly. Process in hot water bath for 25 minutes. Remove and set on clean towel to cool 24 hours. Check lids to make sure they are sucked down tight, and don't pop up when pressed.