3rd time’s a charm? Hopefully! Salsa again

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All day Friday while the Hubs was working & K was at school, I was coring tomatoes,seeded, peeling, and slicing tomatoes so I could attempt to perfect my salsa recipe, because let’s face it folks, I cannot believe I was able to get this batch of tomatoes but my maternal Grandma & Papa still had tomatoes growing, can y’all believe it? Anyways, I will write a post later this week about my Papa & show you a few photos of his garden this year.

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I have to give credit to the blog post where I based my recipe from and here’s the original blog post http://bryantfamilynews.blogspot.com/2009/06/homemade-salsa.html.I did however spice things up a bit and you will see that as I am going to lay my recipe out below as well. Happy cooking & canning! BTW if you do not own a pressure cooker I would die without mine, it’s one of those things I watched my Momma do and so I asked my grandparents for when I got married, they said are you sure that’s really what you want as a wedding gift, I said oh yeah, I really need that pressure cooker…look…OK sorry for the tangent, on to the recipe!
– various tomatoes (I used garden tomatoes & cherry tomatoes this time)- seeded, peeled, cored, stemmed out, and diced.
-1 vidalda onion- sliced
-2 jalapeño peppers- diced
-2 banana peppers- diced
-2 cayenne peppers- diced
-4 cloves garlic- minced
-2 tbsp. minced fresh cilantro
-1/2 cup red wine vinegar
-6 tbsp. lime juice
-11 drops Texas Pete hot sauce
-2 tsp. crushed red pepper
-1 tsp. pepper
-4 tsp. salt

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Combine all ingredients in large saucepan and bring to boil. Once salsa is at a boil turn heat down & simmer for 15 minutes. If you are planning to can the salsa you would then carefully ladle salsa into pint size jars, leaving 1/4″ headspace. Wipe jars clean of any salsa & put lids on. Place in boiling water bath for 15 minutes.I did revise the original blog post  recipe a lot & spice it up for my family (mainly the hubs & the country boys that hang out here on the farm, because, I don’t know about other country boys but these Southeast country boys like it spicy when it comes to salsa.

If third time isn’t a charm (believe me, y’all will know), I believe we may try to make it again next season (or buy from the big box grocery store:() but this year it has good flavor it’s not thick enough. If you will notice, I stopped blending & processing all together, flavor is awesome, but, thickness isn’t therev but, this time it may be, too bad, it is a smaller pot…

Until next time, happy canning, y’all.

~Amber~
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About Amber Day Hicks

I am a wife and momma, sweet tea drinking, southern woman. I am very opinionated and do speak my mind and sometimes I am wrong but don't tell the hubs, lol. I will always be Daddy's little girl even though he passed away at age 46 from melanoma stage 4 skin cancer. My momma is the strongest woman I know and she loves me no matter what. I am blessed to be surrounded by a great variety of people from different walks of my life but they are always there for me. My baby girl is just like me. Fireball in the making.... lol. Not all who wander are lost....

11 responses »

  1. My hubby has made homemade salsa for ages but we do fresh, not cooked/canned. I love the chunky texture of all the fresh veggies together. Feels & tastes like summer! Good luck!

  2. YUMMY! I used to make this from scratch – when we owned a home and had a garden. I miss those days! We would literally have 20 jars of salsa and another 20 jars of canned pasta sauce ready to go. 🙂 Thanks for linking this up at #LOBS!

  3. We make homemade salsa too…I have never boiled it though, nor canned it. May just have to try this…would be great to have those farm fresh veggie flavors last a little longer!

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