Homemade Fresh Salsa

Ok yet another tweaked canning recipe I can not help it. I start to get the pot boiling and the ole' head just say "Hey wait a minutes what if we added some of this and a little of that Good Lord so far no causalities.

The more you preserve your fresh food the more your taste will evolve.  Plus your people will tell you what you need more or less of.

Well let us get you started!
The chips are waiting......

**** Take any recipe and cut in half. I do large last a year and gift giving batchs.

Ingredients

12 pounds of peeled/chopped tomatoes
1/4 cup chopped garlic
1/8 cup chopped cilantro

1/3 cup olive oil to simmer onions (personal choice they can go in raw)
1/2 cup fresh chopped jalapeno with seeds makes it hotter  if you want mild discard the seeds
2 cups finely chopped white onion ( I like to see the onion in my salsa)
2 tsp cumin
1 tbsp. of chopped oregano
1 teaspoon smoked paprika (this is a Canarella additive so optional)
1 tbsp. kosher salt
1/2 cup lemon juice (fresh if you have it) You need the acid to water bath!
1/2 cup apple cider vinegar

Prep your onions, jalapeno's and garlic. 

This is a really  easy recipe for you to make. You need to chop your cilantro and oregano.

Dry spices are alright but learn the differance in taste. Fresh 

the water content, flavor and how they affect the taste. Dried is intence and earthy. Also, Fresh has bright, delicate and natural notes of flavor. 



Prep all your ingredients so they are ready and then you will add everything once the onions are done. Put your onions into a large soup pot and simmer untiI they are translucentthen add your garlic. Stir these up and add half of your tomatoes. Add 1/2 of your spice's let them all simmer for about 5 minute's. 

Once this is done add the the remaining spices, vinegar, lemon stir and add the remainder of the tomatoes. I let the whole thing simmer for a few hours on low. Taste and then I let in sit in the refrigerator over night. 

All your ingredients gather and get to know each other. The following day it is a big difference. Like a party mingling is essential!

I test it with some chips and see if there is anything else I need to add. Like more heat! 

Remember less is better. 

Simmer your salsa so you can have it warm to waterbath. Have your waterbath, clean jars and lids ready to fill.  Ladle into pint jars leaving ample head space ,wipe the rims, twists the top on and waterbath for 15 minute's. 

Once done let them sit it's OK. 

Remember to remove the twist on your jar.  Never store with the twist top on. Here is why. Wash the jar and label them with what it is and date. 

Enjoy and question leave in the comments and look for us on YouTube,  Instagram and FB.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.