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 Now that our tomatoes have finally started to turn red after a cold spell that kept them an unripe green, I’ve got so many that I’m scrambling to use them all before they spoil. Of course, salsa is at the top of the list. It’s easy, I’ve grown almost all the ingredients myself and after trying a few recipes, we created this version that’s slightly sweet, zesty, tangy and has a bit of a kick. Plus, you can can it in a water bath and save it for later. Not much beats the taste of fresh veggies from the garden, mid-winter when everything is dormant.


10 cups tomatoes, seeded (optional–I don’t care about seeds), peeled, cored
5 cups chopped and seeded green peppers
5 cups chopped onions
2 cups chopped and seeded jalapenos
1 habanero pepper, chopped and seeded
1 (or more) cups finely chopped cilantro
3 cloves minced garlic

1 Tablespoon salt
1 Tablespoon cumin
1/4 (or more, to taste) cup sweetener (we used honey)
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup cider vinegar
1 6 oz can tomato paste (can be omitted but may cause salsa to be more runny)

Prep veggies by peeling, seeding and chopping as needed (I threw the onions and peppers in the food processor and pulsed it a few times into smaller pieces–it’s still a chunky salsa but I didn’t have to chop it all by hand. I did chop the tomatoes by hand because they are soft). Drain the tomatoes for a few minutes through a sieve to get rid of excess liquid. Add all ingredients to a large stockpot and bring to a full simmer. Let cook for ten minutes stirring frequently. To can, prep jars and lids in hot water bath. When ready to fill, funnel salsa into hot jars, wipe lip of jar clean, put on a lid and hand tighten ring (good luck getting it off if you overtighten, haha!). Process in hot water bath for ten minutes. Cool on towel when done and make sure lids seal. Reprocess if not sealed. Store in refrigerator once opened.


Thanks to Untrained Housewife for the recipe inspiration!

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