Friday, October 16, 2009

Salsa Supreme

Sorry, there really is no supreme to this recipe.  I just thought it needed more of a title than just "Salsa".   It  is supremely (is that a word?)  delicious though.  I have been making this recipe for several years.   I love to vary the "hotness" factor.  My husband loves it spicy so I try to make him an extreme hot batch.  One year while eating it my brother was actually sweating.  He said it was so good he couldn't quit eating it ,so he kept right on going.  It was pretty funny!!  Me, I like mine mild and so do the kids.
I am used to growing lots of tomatoes, but since we moved I now have no garden spot.  My container tomatoes just  did not quite produce enough to can.  I was blessed to have some friends share their tomatoes with me this year.  I dried a few.  Which I am excited to try and then made a double batch of salsa yesterday.  It smelled really good.  I ended up with 16 pints. 




Salsa Supreme
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers, chopped
1 cup jalapeno peppers, chopped (this is where I experiment with peppers.  This batch I used Anaheim and jalapeno)
6 cloves of garlic, minced
2 tsp. cumin (I prefer cumin seed but the powder works just fine.)
2 1/2 tsp. pepper
1/8 cup salt
1/3 cup sugar
1/2 cup lime juice (lemon juice or vinegar can be used)
1 (15 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1/4 cup cilantro, chopped

Mix all together, except cilantro and bring to a slow boil for 10 minutes. Remove  from heat and stir in cilantro.  Ladle into sterilized  jars and process in a boiling water canner for 30 minutes.  *Check the process time for it may vary depending on where you live.*  I tend to overprocess just to be on the safe side. 

*I have been told not to add the cilantro because it will turn brown.  I have not had this happen.  It adds the good flavor.

When I lived near relatives I would give them a jar of  salsa and chips for Christmas. It became a tradition and if I didn't..They requested it.

This recipe is linked to Recipe Swap Friday at The Grocery Cart Challenge.

1 comment:

  1. This looks good. I've never canned salsa before. We still have lots of tomatoes left and I've been making tomato soup for the freezer and spaghetti sauce. This will be perfect if I can manage to squeeze it into my schedule. Do you know though, is is okay to can salsa with tomatoes that have been off the vine, ripening in a basement for a few weeks? I'm a paranoid canner.

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