I decided to can a batch of salsa today to use up the ridiculous amount of tomatoes I had from my garden. We just couldn’t eat enough salads to get through them all. So here’s the recipe…

Ingredients (Starred items came from my garden!)
*6 tomatoes, peeled and diced (see below for a great trick for peeling tomatoes!)
*4 jalapenos, seeded and minced
2 cloves garlic, minced
1 cup chopped onion
*1 cup shredded carrot
*1 cup shredded zucchini
*1/2 cup chopped green pepper
*1/2 cup chopped yellow pepper
*1/2 cup fresh flat-leaf parsley
1/2 cup white vinegar
1/3 cup tomato paste
1/4 cup fresh oregano (or 1 Tbsp. dried)
1/2 tsp. pickling salt

** a note about peeling tomatoes: bring a pot of water to a boil (with just enough water in it to cover the largest tomato. Drop the tomatoes in for 20 seconds. You do not want to COOK them, just seperate the skin from the meat. Remove them with a slotted spoon and drop them in an ice bath.
Then score the tomato. With a pearing knife, start at the stem and make a shallow cut all the way around the tomato so you end up at the stem again. Do this again. The tomato should look like it has an X on it when you’re done.
Once the X is cut, you should be able to peel the skin back very easily.
Now place all ingredients in a large stainless or enamel saucepan. Bring to a boil over high heat. Reduce heat and simmer uncovered for 30 minutes, or until thickened.
Fill hot jars leaving a 1/2 inch headspace. Process for 20 minutes.
We had this on our chili rellenos for dinner tonight…and I’m munching on some chips dipped in it as I write. YUM!
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Lindsay

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