Homemade salsa, one of the best ways to use all those delicious veggies that have been growing in the garden all summer. I put 2 jalapeno peppers in, including seeds, hoping for a bit of zip, but the jalapenos were pretty mild. So this version isn't very hot, but the flavour is still great. I think next summer I'll have to grow my own hot peppers.
8 cups chopped tomatoes, peeled (about 1 ice cream pail whole tomatoes)
2 chopped green peppers
2-3 jalapeno peppers (or more if you like it HOT)
1 cup chopped onion
1 tsp crushed garlic
a couple sprigs of parsley, chopped
2 tbsp salt
3 tbsp sugar
3/4 cup vinegar
Combine all ingredients in large pot. Bring to a boil and boil for 20 minutes. Add one small tin of tomato paste. Mix together 4 tbsp cornstarch with 4 tbsp water. Add to salsa and cook five minutes. Put into jars and steam 10 minutes.
I used the oven canning method for my salsa. To do this, put the empty clean jars in the oven for 8-10 minutes at 275F. To sterilize the lids, put in a pot of water, bring to a boil then reduce heat to low. I try to time this so my salsa is ready when the jars have been in the oven for about 10 minutes. Carefully remove the jars from the oven, place on a tea towel and fill with salsa. Using tongs, remove the lids from the hot water and screw onto jars (make sure the jar rims are clean or they won't seal). Then put the filled jars back in the oven for another 10 minutes. Remove to tea towel and wait for the pops of the lids sealing. :)
This recipe will make about 3 jars (large pasta sauce size jars).
