Thursday, August 20, 2009

Spicy Salsa

Now that we've got a larger kitchen, my parents decided to give me a canning set for my birthday. There are a couple of different things I plan on trying in the near future, but tonight's first canning experience was making and processing salsa. My husband helped me and it came out pretty good, if I do say so myself!

Christen & James' Spicy Salsa


4 very large tomatoes; boiled, peeled, cored and broken into small pieces.
1-2 TBSP olive oil
1/4 red onion, chopped fine
1/2 green bell pepper, chopped fine
1-2 TBSP chopped garlic
1-2 serrano peppers, seeded and chopped fine
sliced hot jalapenos from a jar, chopped fine
1/2 can tomato paste
1 TBSP garlic salt
a dash of cumin
other seasonings to taste: we used salt, pepper, hot sauce, garlic powder and onion powder.


In a large skillet, heat olive oil over medium heat. Add chopped garlic, onion, bell pepper and serrano pepper. Saute' till tender. Add tomatoes and jalapeno peppers, stir well. Add seasonings to taste. Chill before serving. Makes 32 ounces of salsa.

Excellent recipe for canning (four 8-ounce jars).

Sorry for the crummy picture, I'll take one of the salsa in a bowl once we open a jar!

The Verdict: Well while we were tasting to get the seasonings right, it turned out fantastic! Of course we used every speck we made to go into the jars so until we open a jar, we won't be able to feast on it. I'll post more once we open a jar!

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