The vegetables in our garden are ripening and for many of us, tomatoes are one of the ones we wait all year for. I can as many as possible and I do up several quart jars of salsa.
This recipe for salsa is my favorite. I came across it a few years ago and now make it every year. I’ve made it with and without the hot peppers and we liked it both ways. We also have added corn and cooked black beans a couple of times to this same basic recipe. It tastes great and you can add as much or as little as you like, make sure you have extra jars ready, as this does increase the volume.
My family likes it better than the commercial salsa. I think you will like it as much as we do.
7 cups diced, seeded, peeled, cored tomatoes (about 5 pounds)
6 green onions, sliced
2 jalapeño peppers, diced
4 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons salt
1/2 cup vinegar, 5 percent acidity
2 tablespoons lime juice
4 drops hot pepper sauce
Directions: Prepare your canning jars according to manufacturer’s instructions.
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer for 15 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch. Wipe rim clean. Place lids on. Screw down evenly and firmly just until a point of resistance is met – fingertip tight.
Process 15 minutes in a hot water bath. Yield: about 4 pints.
If you have extra tomatoes after you make your salsa, you might want to try this next recipe. This one is a nice light salad that goes wonderfully with grilled chicken.
1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt 1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges
Directions: In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
