5 Test Kitch - Canning Extraordinary Salsa

You asked me to bring it!?!?!? Well it's been brought!!!

{LOL Sorry no more bad movie quotes, I promise!}

I've had a bunch of requests for this Honestly The Best Salsa You've Ever Had recipe. After getting the go ahead from Kara, who kindly shared this gem with me, here it is...

Here's the coveted recipe, verbatim:

5 tomatoes
4 mild chilies
6 hot chilies
1 Spanish onion
1 green pepper
1 red pepper
2 carrots
2 celery stalks
3 cloves of garlic
1 can tomato paste
3/4 cup apple cider vinegar
2 T sugar
1 T salt
2 t paprika
2 t cumin
3 T cilantro (fresh)

-chop everything and put into a large pot -blanch tomatoes, chop -chop chilies (use gloves), peppers, onion, garlic, carrots, celery -add paste, vinegar, sugar, salt, paprika,cumin -mix well -bring to boil over med. heat, simmer uncovered for 1 hour, stir occasionally -add cilantro or parsley, simmer for another half an hour -spoon into hot sterilized jars -process 20 minutes for pints, 25 minutes for quarts

And now for the details....

My fresh ingredients {75% of which were grown in our backyard}

Throwing my tomatoes into a quick boiling bath {aka blanching}.

What both of my hands and right foot looked like after attempting to blanch tomatoes last year {ah, yeah, that hurt!} So use extreme caution or you too may bump the pot full of boiling tomatoe water off of the counter!

Pulling the tomatoes out of their bath.

I use my Pampered Chef chopper ~ HUGE time saver!!

The rest of my ingredients ~ yes that's Cilantro {I had no idea what it was supposed to look like either}

Throwing everything into the pot {I doubled the recipe}.

After simmering for 1 1/2 hours.

Pouring my salsa into Mason jars. I "borrowed" my moms canning supplies ~ I think that she's forgotten I have them! That funnel thingy is a must have!

Processing ~ doubling the recipe yielded 5 jars of salsa.

Another must have canning tool!

My finished product...

and the pay off!




Linking to these fab parties!
ENJOY!