Wednesday, September 12, 2012

Salsa success.

After the FAIL at tomato juice the other day, I did a batch of salsa the other day that looks amazing. I didn't try it yet, as I have no chips, but looks and smells are fantastic. I roasted either on the grill, or in the oven, the tomatoes, jalapenos, and the banana peppers. This made 6 pints.
  • 6 cups roasted tomatoes
  • 3 cups chopped onions
  •  jalapeƱo peppers, seeded, finely chopped
  • 3 banana peppers, seeded, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 cups bottled lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon salt
Simmered all ingredients for half an hour. I could have gone longer and let the salsa thicken some, but I like runny salsa. Filled the boiled pint jars to a half inch of head space. Screwed on the two piece lids fairly tight. Added to my water bath canner. Filled with hot water to two inches above the jars. I did have to add a a quart jar of water, just to take up space so the pints wouldn't tip over. It does take a long time for my canner to get up to steam. Once at a boil, I reduced the heat to a gentle boil and let it rip for 20 mins. After 20 mins, I took off the lid, turned off the heat, and let the water and the jars cool. After about an hour I pulled them out onto a towel on the counter and let them finish cooling over night. 

Now I just need some corn chips for a taste test. 


  1. Look very yummy!! You should try adding a bit of cilantro to it... it adds a very unique flavor.



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