Homemade Salsa

The garden is coming to a close, but I'm still producing a few tomatoes and peppers.  I decided to make a batch of salsa for the winter.  I have to say it was delicious. 
 

• 5  - 6 lbs. tomatoes skinned and chopped  (I used whatever variety I had that was ripe.  I suggest allowing them to drain in a colander after chopping to get rid of some of the water)
• 3 cups chopped onion (I used yellow, red and white)
• 1 1/4 cup chopped pepper (I like my salsa spicy so I used a combination of chili, jalapeno, and bell) 
• 1 cup chopped cilantro
• 2 tablespoons garlic
• 1 cup white vinegar 
• 1 tablespoon Kosher salt 

It is important to add the amount of ingredients listed if you plant to water batch your salsa.  Combine all ingredients in a large pot and bring to a boil.  Reduce the heat and simmer for about 10 minutes.  I like mine chunky, but if you like yours cooked down more, cook longer.  Water batch for 15 minutes.   Makes about 8 pints.  This salsa is delicious served fresh too.  I only managed 7 pints, I couldn't resist eating it while I was trying to get it into the jars. 




                                                                   

Fresh Salsa

 

I made 5 pints of fresh salsa this week-end and it was delicious.  I couldn't stop eating it while I was trying to get it into the jars.  I didn't water bath this batch.  I keep a jar for myself and gave the others to family.  I modified a recipe that I found on the net.  If you have tomatoes and fresh peppers and onions that you want to use, I urge you to try it.  It's great if you're having company or if your children are salsa lovers.  For this batch I used:  

• 15 - 20 tomatoes, chopped (I used a mix of yellow, purple and red tomatoes) 
• 2 large red onions finely diced 
• 15-20 chiles, remove the veins & seeds, finely chopped
• 5 chiles with the seeds if you like spicy
• 1 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

 

*I didn't include the salt or lime juice

 

Directions

1. In a large bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

New Fencing and Canning the Garden Harvest

 

 

My fence is finally up!  I took this picture from the deck this morning.  We ended up building the fence board by board rather than panels because the ground is uneven, which made for more work, but I'm loving it.  It makes a great backdrop for the garden and for future flower beds.

My garden thrived this season for the most part.  Didn't produce as many cukes as I wanted, but all and all it was a good year. 

This is my second batch of pickled peppers.  My daughter called yesterday, and asked for a quart size jar.  She said she knocked out the jelly jar in one setting.  I was able to make 2 quarts, 2 pints and 3 jelly jars from the batch I picked yesterday.  I gave away 2 gallon baggies full to the guys who helped build my garden fence. 

I'm drying chili peppers in this bowl.  Initially, I put them in the oven at 170 degrees for the day to get them started.  The oven drying technique calls for a temperature of 150 degrees or less, but my oven doesn't go that low.  I'll let them sit for a few more days and than I'll throw them in the chopper to make dry pepper flakes.  I put them on everything!

I plucked this batch of tomatoes from the garden for fresh salsa.  I love that I have a variety of colors.  There's nothing better than colorful and flavorful foods.  I'll be canning the salsa for Christmas gifts again this year.  I made baskets last year with salsa, chips and homemade cookies for family and friends.  It was a big hit, homemade and cheap.  Can't get any better than that.   

This was my attempt at making Spicy Dill refrigerator pickles from my cukes.  I have a few yellow cukes in there, but they were yummy!  Unfortunately, my vines didn't produce many.  I called numerous farmer's markets in the area, and they didn't have much luck with the cuke crop either.  Walmart has a pretty good deal on their pickling cukes, so I may resort to store brought cucumbers to make more. 

Well I'm off to blanch tomatoes for the salsa.  Need to go to the garden and pick a few jalapenos for the salsa.  We like it hot in my household.  I wonder if this heat is a contributor to my hot flashes!  How did your garden do this season?  Have you brought out the canner yet?  Leave me a comment and I'll stop and visit your garden endeavors.