Thursday, August 29, 2013

Fresh Tomatoes and Canned Salsa Means Football

I don't know about you, but we cannot believe the speed with which this year is passing. Another month will soon be behind us as we face the first of September... and that should be a good month for fresh garden tomatoes... and fresh tomatoes means spaghetti sauce, canned tomatoes and of course salsa... and just in time for this weekend, the first college football game.

Note to self: pick up some chips.

Fresh Tomato Salsa from Diana's kitchen
yield: 9 pints

6 lbs Roma tomatoes, peeled and chopped
6 garlic cloves, minced
3 jalapeno peppers_ stems, ribs, seeds removed and finely minced
1 orange (or red) bell pepper, finely diced
2 large sweet onions, finely chopped
3 teaspoons kosher salt
1 teaspoon fresh ground pepper
½ teaspoon cumin
2 TB extra virgin olive oil
3 limes, juiced
¼ cup white vinegar
1 TB raw unfiltered honey
1 large bunch chopped cilantro (about 1 and ½ cups)
¼ teaspoon cayenne (optional_add in increments should you like your salsa hotter)

Combine all ingredients in a large Dutch oven. Bring to boil. Taste for any additional salt or pepper or cayenne. Add cilantro.

Carefully ladle the hot simmering salsa into hot sterilized pint jars (or quarts), and fill to within 1/2 inch from top. Wipe jar rims with a clean cloth. Place sterilized flat lid on the jar and adjust the ring. Place in a boiling water bath; water should cover the lids by about an inch. Bring the water back to boiling and process for 10-20 minutes. (Always refer to proper canning procedures here.) 

Important Note: If you are just starting out, first read about the basics of home canning. Here is a place to begin, a simple overview, and from the Culinary Arts College, a list of 50 websites for learning self-canning