My Favorite Recipe: Homemade Canned Salsa

My husband planted about 70 tomato plants this year, since we gave almost all our salsa away last year! Yes, hubby actually makes the salsa these days. He loves to experiment with the flavors, he might add some peach or pineapple, or different kinds of peppers. It always turns out different, but it’s always good! And since you can’t have my incredible husband, I’ll give you the recipe.

Homemade Salsa from Garden Tomatoes

1. First, peel the tomatoes. Have you ever tried to peel tomatoes? Yeah, me too. So here’s what you do:

• Boil some water in a large pot, like a dutch oven or a soup pot.
• Put the tomatoes in and blanch for about 3 minutes, or until you see little splits in the skin.
• Take them out with a slotted spoon, and put in a colander in the sink.
• Rinse with cool water, and let sit till they’re cool enough to handle
• Peel away! The skins should come right off.

2. Chop the peeled tomatoes, put them into the large pot, and bring to a boil.

3. Reduce heat, simmer for about 30 minutes, until the tomatoes are liquid-ish. You may have to mash them a little with a potato-masher.

4. Add all other ingredients. I am not a precise measurer when I cook, especially Italian food. So you may have to experiment a little to get the taste you want.

5. Let simmer for another 30-45 minutes, until the flavors combine well. Keep tasting, you’ll know!

6. Can the sauce in a water bath or pressure cooker. Don’t have a canner? Freeze it in plastic containers or bags. When you’re canning, if you need a wide-mouthed funnel, cut the top off of a milk jug or juice bottle.

Enjoy! You will not regret the extra time it takes to make this salsa!

Are organic or vine tomatoes too expensive in your store? Check out your local farmers market or produce stand. Many times, they will give you a discount if you buy a 1/2 or whole bushel. I watch my local produce stand for when they are about to go bad, and then ask if I can have the whole box at a discount.