Salsa is never as good as when you make it yourself. October is the last chance for cases of tomatoes, and big bags of mixed peppers and the freshest garlic and onions. Salsa just saves all the flavour for a cold winter snack with family and friends.
My sister-in-law Kath and I have been on the hunt for the
perfect salsa recipe for about 15 years.
We’ve tried lots of different versions and used to spend hours stirring
the pot to get it to reduce and thicken. But as a tomato grower I had tons
of cull and left over tomatoes. We started roasting and freezing them for
sauce. Then there was no need to buy tomatoes for salsa
so we became super geniuses and used roasted tomatoes for salsa instead of
chopping up fresh ones! The other great
part is that you can do it in two stages.
Roast and puree the tomatoes one day or evening and keep it in the
fridge or even freezer and then make the salsa later. (see the Roasting Tomato post earlier this week for details on roasting tomatoes)
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| Finely chopped garlic |
The other handy tool for making salsa is some friends or kids with chef's knives and maybe a small chopper or food processor. One of Kath's friends got to come and learn how to make salsa just because she had one of those Pampered Chef chopper thingys. It makes it so much more fun to work with other people. And some sort of chopper gets the garlic, onions and hot peppers chopped up nice and fine.
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| Small food chopper |
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| Hot peppers |
WARNING: Wear gloves when dealing with the hot peppers. I went to a conference about 15 years ago where I heard Lois Hole (Former Lt Govenor of Alberta and greenhouse/garden guru) tell a story about her husband helping her chop hot peppers for salsa and then taking a break to go have a pee. Well apparently it transfers from hands to other body parts!!!! She laughed, we laughed...I'm sure he wasn't laughing.
The cool part about salsa is that you can vary the ingredients to use what you have.
So this year’s version was
8 L of roasted tomato puree- approx.
25 lbs of tomatoes.
3 large onions
4 heads (not cloves) garlic
30 fresh roma tomatoes chopped (sometimes I use green tomatoes as they stay in chunks better)
10 sweet peppers- red, green, yellow, banana
15 semi-hot/hot peppers (remove most of the seeds- set aside some seeds as they are the hottest part to adjust to taste later)
2 ½ cups vinegar
4 Tbsp salt
4 tsp smoked paprika
Combine in a large stock pot and simmer until desired
thickness- or you get tired of waiting.
(be sure to scrape the bottom so it doesn’t stick and burn)
Taste to see if it is spicy hot enough for your taste. If not then add some of the hot pepper seeds
that you set aside. Transfer into hot jars- top with sterilized tops and then add the screw top just finger tight.
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| Jar grabber and canning funnel |
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| Canning pot for water bath processing. |
I process my one litre jars at a rolling boil for 15 minutes
and the 500 mL jars for 10 min.
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| Hot hot hot |
Set aside to cool. Tighten the lids and check that the centres have popped down to seal. If any don't seal properly just store it in the fridge and use it first.
This batch ended up with 8 x 1 L jars and 9 x 500 mL jars. If you don't want to tackle the processing yet- just make a small batch and keep it in the fridge. It should last up to 3 weeks if you don't eat it all first.
You will be a superstar if you give this as gifts for Christmas. Keep the 1 L jars and give away the smaller ones. A lot of work and love goes into homemade salsa which you'll find out if you try it, but it is so worth it in the middle of winter.
