We have the chance to make and can salsa!
The recipe will follow...but here are the photos!
Three cups of peppers...we do about half hot peppers and half sweet (red and yellow bell, Hungarian, and cherry peppers).
Locally grown organic garlic...not from our garden, but we do have garlic on order from Seed Savers for next year!
Waiting to cook...
Ready to be ladled into the jars.
We are not always good to keep track of the recipes we try from year to year, but here is the recipe we are using this year...so far, it tastes good. : ) I say, "so far," because it does change while it sits after canning, but we expect it to get nothing but better. We have found that if it gets more flavorful (and hotter) while it rests.
If you will not be canning it, then the ratio of ingredients won't matter...make it as you like!
Taken from the Ball Canning Guide:
CANNED JALAPENO SALSA RECIPE
Makes 3 pints
3 cups peeled, chopped tomatoes
3 cups seeded, chopped jalapeno peppers (we did a mix of peppers)
1 cup chopped onion
6 cloves garlic, minced
2 Tb minced cilantro
2 tsp oregano
1 ½ tsp salt
½ tsp cumin
1 cup cider vinegar
Combine all ingredients in a heavy saucepan. Bring to a boil; reduce heat, then simmer 10 minutes. Stir occasionally to prevent scorching. Pour into clean jars leaving 1/4 inch head space. Process 15 minutes in a boiling water canner.
Note: It is safe to change the ratio of hot to mild peppers; just do not add more than 3 cups total peppers. The amount of onion may be decreased, but not increased. The amount of vinegar CANNOT be decreased. The salt is present for quality flavor and can be omitted. If you wish to add DRY spices such as cayenne pepper, dried cilantro, or hot pepper flakes; that is safe to do.