Helping your parents get ready to move is taxing both emotionally and physically. Then there are the normal things I am responsible for like making the service sheet for sunday, feeding my family, doing the laundry blah, blah, blah. I’m trying not to whine as I agreed to do all of these things and many of you are in similar boats if not the same crappy canoe that has sprung a leak and now I look like I wet my pants.
Anyway, the end of summer fast approches and so does the season for making salsa. I am tempted to just bag the whole idea and crawl into bed with a good book (know any?), but salsa is a staple in my husbands diet and he goes trough it like a fat kid and a box of smarties. Plus I like to hear the compliments like “Alyson, your salsa is so good.” and “My husband doesn’t like salsa except for yours and well you should bottle this.” forgetting that I did and thats how you are able to have it at your house, it would be so messy otherwise. Hahaha! I’m just teasing. 😉
Well against my better judgement I am about to share the recipe and host a salsa making day for all of those who would like to join me. I’m thinking in about 2 or 3 weeks. So those of you who are interested better purchase your jars (superstore is a good place) and stock up on your ingredients and tools. If you are interested please email me at alyson(underscore)sharp(at)yahoo(dot)ca.
And now for the recipe:
10 lbs tomatoes
8 Mild peppers
12-16 Hot peppers
3 Cups chopped onion
4 Bell Peppers
4 Teaspoons minced garlic
2 (5 ½ oz) cans tomato paste
1 ½ Cups Pickling vinegar
2 Tablespoons Pickling salt
6 Tablespoons sugar
4 Teaspoons paprika
1 Cup minced cilantro (optional)
Skin, seed core and chop tomatoes. Put in a heavy bottomed pan. Seed and core peppers. Add the rest of the ingredients and bring to a boil (medium high heat). Then turn down to simmer uncovered (~ 1 hour). When reached desired consistency
put into hot sterilized jars, wipe rim, and screw on ring to finger tight,
then process for :
20 minutes for (500ml) pint size
25 minutes for (1Liter) quart size
Note : If you want hotter salsa, add more hot peppers and don’t seed and core because that is where all the heat is.
10 lbs makes about “4” Quart (1Liter) jars