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Spicy, Tangy, Mouthwatering Salsa

September 4, 2014 by Barb 9 Comments

It’s that time of year, when the world falls in love with salsa!

Homemade Salsa, preserves, keeping with the times

fresh garden tomatoes, onions, peppers, celery …
Homemade Salsa, preserves, keeping with the times

Spicy, tangy, mouthwatering!

Homemade Salsa, spices

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.

Print
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
  1. Sterilize jars and lids.
  2. 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.
  3. 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.
  4. 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.
3.2.2802

 

 

Filed Under: FOOD, Preserves Tagged With: tomatoes

Comments

  1. Barbara Hurst says

    September 4, 2014 at 6:48 am

    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.

    Reply
  2. Melinda says

    September 4, 2014 at 8:32 am

    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!

    Reply
  3. Deanna@Snippets from Springdale says

    September 4, 2014 at 12:15 pm

    You not only make the recipe sound delicious, but your food photography is brilliant and make it look delicious!!

    Reply
  4. lisa says

    September 4, 2014 at 3:29 pm

    This looks delicious, Barb.
    Thank you for sharing the recipe here.

    Reply
  5. Sarah C says

    September 5, 2014 at 5:02 am

    Your salsa looks beautiful. I have been canning like crazy. Hard work but worth it!

    Reply
  6. linda says

    September 6, 2014 at 1:54 pm

    Great recipe! We love fresh salsa. Great photos too! I found you at Autumn Abound.

    Reply
  7. Elizabeth Stewart says

    September 9, 2014 at 9:14 am

    YUMMMMM!

    Reply
  8. tcc pronto sobre bolsa familia says

    August 30, 2017 at 7:19 pm

    If you desire to takme a good deal from this piece of writing thedn you have tto apply such methods to your won web site.

    Reply

Trackbacks

  1. Cooking from the farmers market - A Pretty Life In The Suburbs says:
    April 23, 2017 at 1:11 pm

    […] Homemade Salsa (my Mom’s recipe) […]

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Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

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