Wednesday, September 19, 2012

Life Needs Salsa

Newbold's Salsa- 2012
The tomatoes, onions and peppers in our garden were loaded and ripe this week, so last night we set up the salsa assembly line.  With a little help from our cute niece and her husband (Thanks Erika and Dave!), we threw together a batch. Since we have had people ask for the recipe in the past, I thought I would post it.

Life Needs Salsa
(aka Layton's Salsa)

18 cups of peeled chopped tomatoes
7 1/2 cups of diced green peppers
2 1/4 cups diced Anaheim or Jalapeno peppers ( I used 2 1/4 cups Anaheim + 2 jalapenos- seeded. Adjust the heat to your taste)
7 1/2 cups chopped onions
1 cup +2 T white vinegar
4 1/2 T non-iodized salt
7-8 large cloves of minced garlic (more if desired- we used 10)
1 1/2 T ground black pepper
3/4 t garlic powder

In a large pot, simmer for 1 hour 45 minutes, stirring frequently. We use the pot of our pressure canner which is the largest pot we own, but a 10-12 quart large stock pot would work great.

After simmering add:

3/4 cup dried onion flakes
4-5 cans of tomato paste (we used four and it was thick enough)

Simmer another 10 minutes then add:

3/4 bunch of chopped Cilantro

simmer another 5 minutes then place in pint jars and process in a water bath canner for 50 minutes. To process, place jars in canner and fill with water until jars are covered. Bring to boil and then reduce heat to maintain a moderate boil, then begin the 50 minute time.

Makes 14-15 pints. We got 15 pints last night but since the canners (we have 2 so we can process two batches at once) only hold 7 pints, one jar went in the fridge to enjoy right away.

Canning is really easier than you think but follow directions that come with your jars and lids especially if you have never done it before. I love having the homemade salsa all year. To me, there is no commercial salsa that is any better!

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