Salsa Fiesta

              On Sunday, My Hubby and I made and canned salsa. I have made salsa in the past and it has ALWAYS  been a big hit!! I have been obsessed with perfecting my recipe. I love salsa but am very picky about what kind i eat. (AKA I have high standards, No pace picante sauce in my house Sorry ) I have read hundreds of salsa recipes, looking for inspiration and etc. I eat salsa and try to figure out ingredients/proportions etc. I am such a food nerd. I have found I love cilantro , the smoky flavor cumin gives off, and I love heat.                            

                 I think I have finally perfected my salsa recipe but of course being  the foody I am it is subject to tweaking. When it comes to canning, I purchased the Ball complete book of home preserving. It is a wonderful book. I recommend it to anyone who is the slightest bit interested in canning. (Ball Complete Book of Home Preserving)  The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make this a wonderful addition to any kitchen. 

    I made 2 salsas, tomatillo salsa Verde and regular tomato salsa. i mostly use the tomatillo salsa for when I make chicken enchiladas. I use it for my green sauce. When I make them one day, I will post the recipe. For now, I am sharing just my tomato salsa recipe.

My produce fit into a laundry basket. We are serious about our salsa !

Steph's Salsa

• 3 giant cans of whole peeled tomatoes * 6lbs each/102 oz (When tomatoes are not in season, I use these. If tomatoes are in season and growing my garden,  I use my them)
• 5 lbs of onions  chopped ( white or yellow whichever is your taste preference)
• 10 medium sized garlic bulbs Peeled and finely chopped
• 5 large jalapenos chopped ( I de-seed 3 of them and leave 2 seeded if you prefer a milder salsa de-seed all of them)
• 3 TBS Chili powder
• 1 tbs cayenne pepper ( leave out if you don't like the heat or lessen the amount)
• 2 TBS cumin 
• 1 bunch of cilantro Chopped finely
• 3 banana peppers chopped 
• 3 bell peppers chopped ( I prefer red and yellow but green will do just as good)
•  1 C of white vinegar
• Salt to taste ( I add the salt after it has been cooking a bit I usually have to add from 1/4c to 1/3c)

Place all veggies in a large pot with whole peeled tomatoes.  I use an immersion blender to blend right in the pot. If you don't have one you can always use your food processor before you add to pot. I blend mine to a puree, I am not a fan of chunky salsa but you can leave a little chunky if you prefer. Once everything is blended you can add your spices and vinegar and stir together. if you prefer a milder salsa then start with a smaller amount of spices and gradually add to your taste preference.

 I thing to remember is that it takes a bit for all the flavors to marry together. I usually let mine simmer on low for at least hour before I test it and add more spices/seasonings. Also if you taste a mild vinegar taste don't worry it will mellow out during cooking and the canning process. But DO NOT OMIT it is crucial to the canning. You must have a certain acid level in foods when canning in order for them to preserve correctly. 

Once you salsa simmered for an hour and you are satisfied with the taste, you can begin the canning process. I usually let my salsa jars sit on the water bath for 15 min in a boil and 5 mins with burner off. Follow the appropriate canning methods. When finished canning, let sit for 24 hrs, then you can check the seal. (See guidelines in any canning book ) I also let my salsa jars sit for  a month ( I know IT CAN BE TORTURE) that way the flavors have had plenty of time to marry and it is worth it in the end. If you can wait that long , don't cant one jar and stick in fridge and it is good for a week.  

*Just a tip, I always feel no matter how long I let mine simmer and cook, I feel there is always a little something missing. But when I pop open a can a month later, it is perfect. I think the canning process and sitting a month is that extra umph it needs. But feel free to play with this recipe and develop your own salsa that you and your family can enjoy!

* THIS RECIPE TYPICALLY YIELDS 16 PINTS OR 8 QUARTS.

Finished salsa!