{"id":2086,"date":"2009-09-08T13:00:01","date_gmt":"2009-09-08T19:00:01","guid":{"rendered":"http:\/\/www.greatcakessoapworks.com\/handmade-soap-blog\/?p=2086"},"modified":"2009-09-08T13:00:01","modified_gmt":"2009-09-08T19:00:01","slug":"my-salsa-recipe","status":"publish","type":"post","link":"https:\/\/www.greatcakessoapworks.com\/handmade-soap-blog\/index.php\/my-salsa-recipe\/","title":{"rendered":"My Salsa Recipe"},"content":{"rendered":"

Over the long weekend, my husband and I decided it was time to make salsa again. Usually, we make a couple batches during the summer and put it in the freezer to last us all year. This time we decided we were adult enough to try to can it. I remember helping my mom can applesauce and pickles and maybe peaches when I was growing up. It wasn’t our routine every summer though, so I had to call her up to be reminded of the basics. Let me just say that my enormous stainless steel soap pot came in very handy for the water bath! <\/p>\n

Hubby and I have very different tastes when it comes to salsa. He likes his pureed and sweet, and I like mine chunky with more garlic and cilantro. So we each made our own batches. You can see in the picture that mine is on the left and his is on the right:
\n

\"Our<\/a>
Our salsa!<\/figcaption><\/figure><\/p>\n

Are you ready for the recipe already? This is my version:<\/p>\n

Amy’s Not-So-Secret Salsa Recipe<\/p>\n

makes about 10 pints<\/p>\n

16 c. chopped tomatoes
\n5 large onions, chopped
\n3 large green peppers, chopped
\n3-4 cloves garlic, minced
\n5-6 jalapeno peppers, chopped (this will be mild to medium – add more if you want it hotter)
\n1 c. white vinegar
\n1\/4 c. salt
\n2-3 T. fresh cilantro, chopped <\/p>\n

Boil at least 30 minutes, or until desired consistency is reached. At this point, you can freeze or can it. Just be sure to leave some out so you can eat it right away!! <\/p>\n

Notes: The original recipe calls for 2 – 12 oz. cans of tomato paste to help thicken it up. I prefer to seed & drain my tomatoes to keep it from getting too watery. If you like your salsa pureed, you can use a food processor, and then drain the juice off the tomatoes. I like to chop by hand so there are bigger chunks.<\/p>\n

Use fresh produce from your own garden, or shop at your local farmer’s market. We had a ton of jalapenos, but only a few tomatoes and green peppers from our own garden, so I got the majority of what we needed from the farmer’s market where I sell my soaps. Fortunately, I know one of the vendors pretty well and just called her up on Friday and placed my order for some “canning” tomatoes which she sold to me at a discounted price. Ask around – you can probably do the same!<\/p>\n","protected":false},"excerpt":{"rendered":"

Over the long weekend, my husband and I decided it was time to make salsa again. Usually, we make a couple batches during the summer and put it in the freezer to last us all year. This time we decided […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[237],"tags":[238],"class_list":["post-2086","post","type-post","status-publish","format-standard","hentry","category-food-recipes","tag-salsa-recipe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t