With the garden winding down its time to use up the stragglers left behind with a fresh garden harvest salsa. Nothing will taste finer this winter then snuggling up with my hubby on a chilly Sunday afternoon to watch a movie with a bag of organic corn chips and a bowl of fresh salsa.
- 6 cups diced and skinned tomatoes
- 1 cup chopped onion
- 1 cup chopped sweet green or red pepper
- 1 chopped jalapeno pepper
- 2 cloves minced garlic
- 1 – 6 oz can tomato paste
- 1/4 cup fresh chopped cilantro or 2 small cubes frozen cilantro
- 1/3 cup white vinegar
- 2 teaspoons chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon fresh ground pepper
- Remove skins and chop tomatoes
- Chop onions, garlic and peppers. Be sure to remove seeds from jalapenos before chopping.
- Place all these vegetables plus rest of ingredients into large pot.
- Cook over medium heat until salsa comes to a full rolling boil.
- While salsa is cooking prepare jars and lids by placing in a saucepan, covering with water and bring to a simmer, turn off heat but leave on burner to allow lids and jars to sit in hot water until ready to use.
- After salsa comes to a full boil carefully pour hot salsa into canning jars.
- Wipe any salsa off the rim of the jars and seal with canning lids and jars.
- Set the jars aside and allow to cool completely. The jars should seal while they are cooling.
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