In rolls the tomato harvest and with it, my famous salsa recipe that I’m going to share. We just harvested 114 pounds of ‘maters and more are coming down the line! Ahhhhhh!
Get Your Kids Helping In The Garden
This recipe uses up some of our beauties and is perfect for the big game, taco night, or topping off a salad. This recipe doesn’t make thick chunky salsa, unless you’re using harder tomatoes. Our tomatoes are juicy and fresh, and give off more water, making this a thinner salsa. It’s packed with flavor and has a mild-medium heat. The spiciness of this salsa with depend on the heat of the banana peppers you use. If you like it spicy, use spicy peppers.
If you don’t grow tomatoes or have a neighbor dropping them at your door by the bagful, visit your local farmer’s market or grocery stores. They should have quarts and quarts of tomatoes, peppers, and onions for sale right now. Buying in season helps to lower your food costs, as you can buy in quantity to freeze or can, and use throughout the year. By doing this, you boost the local farming community and decrease you ecological footprint, when you shop locally.
To learn how to peel and core tomatoes, check out our video on How To Can Tomatoes. Use the same procedure to can the salsa if desired. For a written step by step post on canning tomatoes, click here.
Ingredients: This recipe made 9 pints of salsa (we double it)
- 10 cups peeled, cored tomatoes
- 5 cups of green peppers, can use a combo of red and green
- 2 cup banana peppers
- 3 1/2 cup of onions
- 1 tbsp garlic, minced
- 1 1/2 tbsp salt
- 3/4 cup + 2 tbsp apple cider vinegar
Instructions:
- Combine all ingredients into a large pot and bring to boil
- Cook for 10 minutes.
- If canning: get water to just under boiling in your canner, preparing jars, lids, and screw bands.
- Fill hot jars to just under the neck (leaving a 1/4″ headspace). Place lids on top and adjust bands
- Place in hot water and bring to a boil. Process for 10 minutes, remove, allow to cool. You should hear popping of lids as you remove them. Check lids for proper seal.
- Enjoy!
Nutritional Benefits:
- Packed with Vitamin C: peppers are loaded with vitamin C, and this recipe has almost 1 cup per jar.
- High in antioxidants and anti-inflammatory
- Vegan & Gluten Free
- No added sugar
- High in lycopene: an anti-inflammatory pigment that helps reduce cholesterol, blood pressure, and improve bone health
- When made with local tomatoes and peppers you pack in the freshness and higher nutritional levels of juts picked produce
- 10 cups peeled, cored tomatoes
- 5 cups of green peppers, can use a combo of red and green
- 2 cup banana peppers
- 3½ cup of onions
- 1 tbsp garlic, minced
- 1½ tbsp salt
- ¾ cup + 2 tbsp apple cider vinegar\
- Combine all ingredients into a large pot and bring to boil
- Cook for 10 minutes.
- If canning: get canner water to just under boiling, preparing jars, lids, and screw bands.
- Fill hot jars to just under the neck (leaving a ¼" headspace). Place lids on top and adjust bands
- Place in hot water and bring to a boil. Process for 10 minutes, remove, allow to cool. You should hear popping of lids as you remove them. Check lids for proper seal.
- Enjoy!
