This is the time of year that my tomato plants really start producing. The last couple of years, I have made picante sauce with the tomatoes. It's my husband's favorite. However, I think I over did it last year because we still have a ton of picante sauce left.
Homemade Salsa Recipe for Canning
So I decided to try another recipe for a little variety. And what do you know? I found my new favorite salsa! Plus, I learned a little trick that makes peeling those dang tomatoes a bit easier. {I'll share this tip with you at the end of the post}
Click Here for Printable Recipe
Homemade Salsa Recipe
10 c. peeled, chopped and drained tomatoes3 c. chopped onion
1 3/4 c. chopped green pepper
5 jalapenos, finely chopped {remove seeds for less heat - I left the seeds of 1, but removed the rest}
7 cloves garlic, finely minced
2 1/2 t. cumin
2 1/2 t. pepper
2 1/2 T. canning salt
1/3 c. chopped fresh cilantro
1/3 c. sugar
1 1/4 c. apple cider vinegar
16 oz. tomato sauce
12 oz. tomato paste
Combine and bring to a boil. Reduce heat and simmer for 10 minutes, stirring often. Pour in pint jars. Process 20 minutes in a waterbath canner.
One of the most time consuming parts of making salsa is removing the skins. In the past I've done it the regular way. You know, add the tomatoes to a pot of boiling water until the skins crack and then remove them the skins. I have found a better way!
How to Peel Tomato Skins
Begin by washing and removing the stems.
Next, slice tomatoes in half. Place the cut side down on a baking sheet. Broil for 4-5 minutes until skins start to wrinkle. Remove skins with your fingers.
It's been a week and a half since I tried this trick and I'm still amazed. I love that you can put SO many tomatoes on a sheet and get them all done so quickly. Thank you to Mel's Kitchen Cafe for teaching me this little trick.
Have any of you heard of or tried this trick before? Do you have a favorite salsa recipe?
↓↓↓↓↓↓↓ Don't forget to Pin it!↓↓↓↓↓↓↓
Thank you for posting the peeling tip
ReplyDeleteThank you for the quick tip for peeling the tomatoes!
ReplyDeleteLove this tip on peeling tomatoes for fresh salsa!!!
ReplyDeleteAre the green peppers green bell peppers?
ReplyDeleteYes, green bell peppers
DeleteYes, green bell peppers
DeleteDo we use the skins that were peeled off?
ReplyDeleteNo, I don't use the skins.
DeleteCan I add a couple hotter peppers? Or replace the jalapenos for something hotter?
ReplyDeleteYes, you can replace the jalapenos with a hotter pepper.
ReplyDeleteI make salsa every year. Usually 24 to 48 pints of mild, medium and hot. My son in law wants to sweat when hes eating salsa, so I am growing scotch bonnet, inferno, habanero, jalapeno, Thai, Carolina reaper and ghost peppers this year, along with bell, tomatoes, beans, onions, garlic, zucchini, lol. I learned the tip of the easy peel from Simply Recipes, Elise Bauer. I usually will charcoal grill all salsa ingredients first. I clouding the onions, and tomatoes, peppers, etc. Makes for a delicious salsa! Looking forward to making this recipe too. In about 80 days when I harvest. Lol
DeleteIs this safe on the shelf after canning?
ReplyDeleteYes, it will last up to a year if the lids seal correctly. Once opened, use within 3-4 weeks.
DeleteDo you use regular onions or white onions?
ReplyDeleteThis comment has been removed by the author.
DeleteI use yellow onions, but white would work as well.
DeleteHow many pints does this make?
ReplyDeleteApproximately 14 pints
Delete