Canning Salsa with Garden Tomatoes, or… Two More Points for Hubby

Do you remember the three rows of tomatoes we planted in the garden this summer? Well, those three rows have turned into bushels of fresh, vine-ripened tomatoes! We did have an end-blossom rot scare, but a few sprays of Rot Stop calcium treatment cured it in no time!

Anyway… after Hubby earned some serious brownie points organizing the closet, he decided to get into salsa-making and canning. No, ladies you can’t have him, and he doesn’t have a brother! Let me tell you, this is THE BEST salsa I’ve ever tasted!

And since you can’t have my incredible husband, I’ll give you the recipe.

Homemade Salsa from Garden Tomatoes

  • a half-bushel of tomatoes
  • 8-10 Anaheim Chilis, seeded and chopped (3 cups)
  • 1-2 Poblano Chilis, seeded and chopped (1 cup)
  • 6 Fresno Chilis – “Red Jalepeno,” leave seeds and chop
  • 2 Habanero Chilis (omit if you want mild salsa)
  • 2 cups of onions, chopped
  • 1-2 TBS sugar
  • 1/2 cup distilled vinegar
  • bunches of garlic (about 4 tsp)
These ingredients will create a mild to medium salsa. It has a sweet beginning, but the more it sits in your mouth, you’ll feel a slight heat. Simply adjust the heat by adjusting the amount and types of chilis.

1. First, peel the tomatoes. Have you ever tried to peel tomatoes? Yeah, me too. So here’s what you do:

  • Boil some water in a large pot, like a dutch oven or a soup pot.
  • Put the tomatoes in and blanch for about 3 minutes, or until you see little splits in the skin.
  • Take them out with a slotted spoon, and put in a colander in the sink.
  • Rinse with cool water, and let sit till they’re cool enough to handle
  • Peel away! The skins should come right off.
2. Chop the peeled tomatoes, put them into the large pot, and bring to a boil.

3. Reduce heat, simmer for about 30 minutes, until the tomatoes are liquid-ish. You may have to mash them a little with a potato-masher.

4. Add all other ingredients. I am not a precise measurer when I cook, especially Italian food. So you may have to experiment a little to get the taste you want.

5. Let simmer for another 30-45 minutes, until the flavors combine well. Keep tasting, you’ll know!

6. Can the sauce in a water bath or pressure cooker. Don’t have a canner? Freeze it in plastic containers or bags. When you’re canning, if you need a wide-mouthed funnel, cut the top off of a milk jug or juice bottle.

Enjoy! You will not regret the extra time it takes to make this salsa!

Are organic or vine tomatoes too expensive in your store? Check out your local farmers market or produce stand. Many times, they will give you a discount if you buy a 1/2 or whole bushel. I watch my local produce stand for when they are about to go bad, and then ask if I can have the whole box at a discount.

Visit Rocks in My Dryer for more Works for Me Wednesday.

You might also enjoy: Homemade Tomato Sauce

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*** Hey! I’ve entered this post in ProBlogger’s Group Writing Project, “Killer Titles.” I tried to come up with a utilitarian title that lets you know exactly how the post will benefit you. But I added a little intrigue, making you read to figure out why hubby got two points. Anyway, what do you think of the title?

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