Friday, September 28, 2012

Salsa Making

Last week Dad gave me some tomatoes . . . and I'm almost out of salsa, so we made some.  He'd told me he was going to bring some tomatoes down, but I didn't have any idea how many, so I hadn't bought anything else for making salsa.

I was having a super busy week, with canning pears, baking and getting ready for a garage sale, so I really only had that night to get the salsa done.  I realized David had a little extra time so I asked him to pick up my peppers, onions, etc., to save me a special trip to town.  I first sent him to the local fruit & veggie stand.  He was able to get all of the veggies there except for habaneros.  I suddenly realized I also needed tomato paste, so he was able to get both from the grocery store.  I thought the veggie stand would be cheaper than the grocery store, but everything was the same price!

{Twice I tried uploading a picture of Rachel chopping veggies, but it refused to upload!}

Our veggies, all chopped and ready for salsa.

Salsa all made.  I made two big kettles of it.  The first batch I made was our normal "hot" salsa.  I made a batch that was a little milder that I use in casseroles . . . some of our family isn't as "Mexican" as the rest of us:)

I was really surprised how FAST our salsa was made.  The girls all helped make part of it.  It only took about 3 1/2 hours to get 21 pints and 30 1/2 and 3/4 pints made, in jars, processed, completely done!

Even with last minute shopping and not getting great prices on any of the ingredients I bought, everything only costed just under $30.  I thought that was a great price . . . as it will probably last us a couple years.

Ever since Mom first got this recipe from a friend of ours and we started making our own salsa, I haven't bought salsa from the store.  It just seems really gross now!

This week I made stewed tomatoes and if anyone else gives me tomatoes I'll be making more of those!  Have a great weekend:)


  1. Been thinking of you missong your Mom. lt must have been bitter sweet to make your salsa.
    Would you be willing to share the recipe? Missy

    1. Thanks, Missy! Here's the original recipe:
      5 lbs. tomatoes, blanched, peeled and quartered
      3 onions
      2 tsp. garlic powder
      2 tbsp salt
      2 tbsp cornstarch
      3 small cans tomato paste
      6 jalepenos
      2 green peppers
      1 red pepper

      Bring to boil and add 3/4 cup vinegar. Bring to boil and put in jars. Process 15 minutes - makes 7 pints.

      That is quite mild salsa. I add 1 extra jalepeno and 3 habeneros per batch. I also use lemon juice instead of vinegar.

  2. This is what I keep trying to explain to a lady at dialysis that can't understand how you can afford 12 kids! You plan ahead and do everything in bulk:)

  3. Do you do all that chopping by hand and do you follow the recipe and blanch and peel your tomatoes? I haven't found a canned salsa recipe that I like-we only make it fresh-but maybe I'll try this one.

    1. Nadine, I have a Pampered Chef manual food processor right now that I use. Before that I had a non brand one from Ross. It does all the chopping . . . quite quickly. I even put my tomatoes in there this year because I don't like really chunky canned salsa. Yes, I always blanch my tomatoes. It's pretty fast and easy. Someone gave us a jar of canned salsa that we recently used. They'd left the peelings on the tomatoes and they were floating all over in the salsa. I said "this is why I don't leave the peelings on"! And, no, I'd never think of blanching the tomatoes for fresh salsa.