SALSA! It’s that time of year when the last of the tomatoes are coming in and it’s SALSA time! Our family consumes an exceptionally large amount of salsa every year (I guess that’s to be expected when you marry a Texan). In our effort to eat food that is non-gmo and pesticide-free, we prefer to make our own salsa where we can control the ingredients. Although we have been known to visit the organic section of the grocery store for salsa, it’s a little pricey when you eat 15-20 gallons of salsa a year.
Free deal of the day! We’re going to share our recipe with you!
1 cup of white vinegar
5lbs Roma tomatoes
4 green peppers
2 red peppers
A “handfull” of habaneros (optional)
1 “bunch” of cilantro
6 oz of tomato paste
1 pineapple (optional)
1 tbs each of salt, pepper, and garlic (can also use 2 fresh garlic cloves if you prefer)
Wash the produce, core and peel the pineapple, peel onions, and core peppers. Run it all through the blender or food processor to desired consistency. Pour everything into a large pot and add the spices, vinegar and tomato paste. Heat on medium high heat until it begins to bubble. Simmer 10 minutes. Pour contents into heated, sterilized jars. Seal the jars and process in a boiling water bath for 15-20 min.
This salsa mixes beautifully with “Counter Top Cheese” for a tasty chip dip or use as a salad dressing for a distinctive Mexican flair.