Canning Salsa: A Recipe for Grandpa Rolling
Every year in August we make and can salsa! We have just enough tomatoes to make either salsa or spaghetti sauce, and since salsa is more expensive in the grocery store, we have always voted for salsa. This year it looks like we might actually have enough to do both, but with Hurricane Irene on the way, I am not going to count on it!
Mr. Rolling made the salsa this year and canned it himself besides the weekend after baby 4 arrived. Using ingredients from our own garden, here is the recipe he used:
- All of our saved tomatoes over a 3 week period (approximately 10+ cups chopped tomatoes)
- 2-3 cups chopped, seeded, peeled cucumbers
- 2 cups chopped banana peppers
- 1 cup sliced green onion
- 1/2-1 cup chopped Anaheim pepper
- 1/2 cup jalapeno pepper
- 1/2 cup minced cilantro
- 3-6+ cloves garlic (to taste)
- 1 T. fresh margjoram (or summer savory)
- 1 t. salt (or more depending on taste)
- 1/2 cup or more vinegar (to taste)
- 2 T. lemon juice (or to taste)
We are very much cooks by our noses and taste buds, so we have recipes, but they are guidelines. With more tomatoes, we add more of the other ingredients as we go.
Blend all ingredients in a blender or food processor. Boil pureed ingredients in large pot for about 10 minutes. Ladle hot salsa into hot jars, leaving a 1/4 inch head space, screw on caps, and process in boiling-water canner for 15 minutes. Makes 16 pints.