Salsa

During the summer and fall, Wednesday afternoon and Saturday morning our local market is overflowing with beautiful produce. The vendors work hard all season to bring in their best. The great thing is, everything is so beautiful and it really does encourage trying new recipes and eating some really healthy dishes.  Here’s one of my favorite salsa recipes, I think you’ll like it too!

Salsa

Print Recipe

This is a flavorful salsa that is a crowd pleaser. It is a great dip for tortilla chips and a tasty sauce on eggs.

• CourseAppetizer

Servings

8 pints

Servings 8 pints

Salsa Print Recipe This is a flavorful salsa that is a crowd pleaser. It is a great dip for tortilla chips and a tasty sauce on eggs. CourseAppetizer Servings 8 pints Servings 8 pints

Ingredients

• 18 cups tomatoes peeled and quartered
• 3 cups green, red, and yellow peppers (1 cup each)
• 2 cups onions chopped
• 5 jalapenos chopped
• 6 garlic cloves crushed

Add:

• 4 tbsp salt
• 2 tbsps pepper
• 3 tbsp chili powder
• 4 tbsp white sugar
• 1 cup white vinegar

Servings: pints

Instructions

1. Cook first 5 ingredients in a large kettle stirring occasionally (about 1 hour).
2. Add remaining ingredients and simmer about 2 hours until vegetables are cooked through and soft. Watch to make sure you don't scorch the bottom. If you don't want chunky salsa, put the veggies through a blender prior to cooking. Thicken with corn starch - 6 tablespoons dissolved in 3/4 cup water. Add more as needed.
3. Using pint canning jars, process in hot water bath for 30 minutes.

   

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