It’s that time of year, when the world falls in love with salsa!
fresh garden tomatoes, onions, peppers, celery …
Spicy, tangy, mouthwatering!
I prefer to use this salsa as a condiment to spice up eggs or sausages. In fact, I refer to it as “grown up ketchup”.
So turn on some music, get your apron, and make sure to set aside the better part of a day to make this. Don’t rush. Take your time.
Turn the chopping and dicing and slicing into a celebration of autumn.
Soon your kitchen, and whole house for that matter, will be filled with a sweet, tangy aroma, and you will be filled with a sense of pride knowing that you’ve tucked away a little bit of summer to be enjoyed all winter long.
How to Make Salsa
Ingredients
- 12 large tomatoes – peeled, chopped and drained* see note
- 2 large onions – chopped
- 2 large red peppers – seeded and chopped
- 1 green pepper – seeded and chopped
- 1 cup celery – chopped
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 1/2 cups cider vinegar or plain vinegar (I use half and half)
- 1 Tbsp salt
- Hot peppers – chopped – to taste (I don’t use any)
- Garlic cloves – chopped – to taste (I use about three)
Spice Mix
- Combine and put in a spice bag:
- 1 Tbsp mustard seed
- 1 Tsp whole allspice
- 1 Tsp whole cloves
Instructions
- Sterilize jars and lids.
- Peel and dice tomatoes to equal 12 cups. As I chop them I put them in a colander to drain. Combine all ingredients and put in a large pot, put spice bag in.
- Bring to a boil. Cover and reduce heat. Simmer – stirring occasionally for 1 hour and 45 minutes. If it seems too watery, take the lid off of the pot for the last half hour or so to let some water evaporate, or make a paste of 1 Tbsp cornstarch and 1 Tbsp water and add to the mix. Cook a few minutes longer.
- Discard spice bag. Ladle into sterilized jars 1/4 inch from rim. Wipe rims with a clean cloth. Seal with lids that you have let sit in boiling water for one minute. Process in hot water bath about 15 minutes.
Notes
To easily peel tomatoes, put them in a bowl and pour boiling water over top. Let sit a minute or two and the skins should pop off very easily. I use rubber gloves to protect my hands from the hot water.
OK that’s it you are a Domestic Goddess. Yumm this looks good pass the chips and bring me a Margarita please? I love that last shot with the big spoon. Great shot.
I echo what Barbara said! Wow- is there anything you can’t do? Lovely photos- I like the simplicity of all these images. Your jars look beautiful. I won’t be making this, but enjoyed seeing how it’s done!
You not only make the recipe sound delicious, but your food photography is brilliant and make it look delicious!!
This looks delicious, Barb.
Thank you for sharing the recipe here.
Your salsa looks beautiful. I have been canning like crazy. Hard work but worth it!
Great recipe! We love fresh salsa. Great photos too! I found you at Autumn Abound.
YUMMMMM!
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