Cooking at Home - Garden Salsa
Aug 29, 2015 08:41AM ● Published by Erica Shames
This refreshing homemade salsa is infused with a delicious garden-ripe flavor. Conveniently versatile, the salsa can be served with a handful of tortilla or pita chips or simply added to your favorite Mexican dishes.
9 peeled and chopped tomatoes
2 cloves of crushed garlic
6 chopped green bell peppers
6 chopped chili or jalapeno peppers*
4 cups chopped onions
¼ cup salt (or to taste)
1 ½ cups vinegar
1 cup white sugar (optional)
6 ounces can tomato paste
8 ounces can tomato sauce
*For mild salsa use none of the seeds from the chili or jalapeno peppers; for medium salsa use some of the seeds; for hot salsa use all the seeds.
1. Mix the tomatoes, garlic, peppers and onions together and allow the mixture to sit overnight. Drain well the next day to create a thick consistency.
2. Bring the vinegar and sugar, if using, to a boil; add the above mixture to it.
3. Add the tomato paste and sauce to the mixture and stir for several minutes until vegetables have softened.
4. Fill 5 to 6 sterilized, pint-sized jars with the salsa, seal and soak in a hot water bath for 35 minutes.