Salsa made from vine-ripened, sun-bathed tomatoes can not be beat. It’s the taste of summer in a jar. It’s entirely possible to make your whole salsa from vegetables grown right in your own backyard. Everyone has their own favorite salsa – here is ours. It’s a mild salsa. My husband likes it smooth, so he will puree it with an immersion blender before he eats it. We also like to add a chunk of cream cheese to the salsa bowl to scrape our tortilla chips on as we pile salsa on our chips.
Ingredients:
- 10c tomatoes peeled, cored, diced
- 1-2 white onions, diced
- 1 jalepeno, seeds removed if desired
- 4 garlic cloves, minced
- 1/2 c vinegar
- 2tb lime juice
- 2tb fresh cilantro
- 2ts salt
Method:
- Combine the above ingredients and bring to a boil.
- Simmer 15 minutes.
- Ladle hot salsa into jars leaving 1/2 inch headspace and process in a boiling water bath for 15 minutes.
- Remove jars onto a towel and let them sit to seal, undisturbed, for 24 hrs.
This makes 5 pints.