Garden Salsa Time!

I finally gathered enough tomatoes in order to make some salsa. This year the weather has 

definitely affected the number of tomatoes I will have, so we will savor each batch. 

Garden Salsa

1 gallon tomato puree (1 large soup pot full)

3-4  sweet peppers ( any combination of banana, etc.)

1-2 Tbsp. garlic, minced

3-4 jalapeno peppers or combination of spicy peppers

2 Tbsp. lemon or lime juice

1/4 cup apple cider vinegar

2 medium/large onions (red and/or yellow)

1  1/2  -2 Tbsp. salt

1/2 bunch cilantro - chopped

* Blanch, core, peel and chop a large amount of ripe tomatoes,

to me this is about a gallon. Puree in food processor. Pour

tomatoes into large soup pot.  Simmer until it's about half

of what you started with stirring occasionally. This usually

takes about 2 hours.

* During the final half hour of tomatoes cooking, cut onions,

then chop peppers by hand or in food processor. Pour

into a large bowl. ( I use food processor)

* Wash and chop cilantro and add to bowl.

* Mince garlic (I use already minced) and add to bowl.

* Juice lemon or lime and measure approx. 2 Tbsp. into

small bowl.

* Wear gloves(I wear gloves the whole time because the

 tomatoes can stain your hands) and cut open hot peppers.

Scrape seeds with a spoon into a small side bowl. Mince

by hand or in small food chopper. Add to bowl. I keep

seeds in small bowl to add accordingly for mild, just a few,

 to hot (add them all!)

* Once tomatoes have reduced add the bowl of chopped

veggies and cilantro, lemon juice, salt,  vinegar, and seeds.

* Simmer for about a half hour more. This is when I test the

salsa periodically to see how spicy it is, then can or freeze

as desired. 

*Also, if you like roasted veggies you can do that before

cooking.