Time For Salsa

It's been a little while since my last post, but we've been pretty busy around here. We went up to MN for about 10 days. Good times!!

Now that we're back, I've totally got the itch to start canning. I was able to go to the farmer's market this week and come away with a haul. It was so fun! It's very cut throat at this market! It's the time of year to start thinking about salsa. We make tons at our house. I usually make the equivalent of about 50 pints. We go through so much, it's hard to keep enough until it's time to make more.

Usually I save all the fruit and veggies at my mom's house and can it all at once. This year I'm starting early so I don't have to do that (plus I don't have mom to help me this year). I hope to make a few batches before fall is over.

Last year's batch of salsa.

And the recipe you ask? It's usually kept pretty close, but I've been asked for it enough, that I decided to post it. This is a recipe I got from Mike's grandma, Nancy. She's an awesome cook! This is my favorite of her canning recipes, and she has a lot. You can make it as little or as much spicy as you want. We tend to make ours pretty spicy, so I usually use serrano peppers. You can use whatever pepper you want and either leave the seeds in or take them out. This year I'm trying habaneros instead. Last year our batch came out a little weaker than we're used to, so we're making sure that doesn't happen again this year.

So here goes.
Salsa
15 tomatoes, scoured and cut small
2 green peppers, chopped and seeded
3 onions, chopped
3 cloves garlic
9 jalapeno peppers, w/seed
She blends the jalapeno peppers, garlic and onions together first before putting with the tomatoes.
Add: 12 oz can tomato paste
2 cups white vinegar
2 tsp white sugar
1 tsp cumin powder
3 tsp oregano
juice of two lemons
1/4 c. canning salt
Cook in canner 1-1/2 hrs until thick consistency. Pour into jars. They will seal themselves. 5-6 pints. She always washes them in the dishwasher and then puts the salsa in while they're really hot yet. I don't trust them enough, so I boil mine. Especially now that I'm at elevation and have to boil the living life out of everything I can. 

What's your favorite kind of salsa? Is it a regular good old fashioned chunky kind or do you like something a little fancier like putting in black beans? I always love hearing your suggestions and recipes. Happy canning!