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.
- 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)
- Combine and put in a spice bag:
- 1 Tbsp mustard seed
- 1 Tsp whole allspice
- 1 Tsp whole cloves
- 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.