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Saturday, June 27, 2009

Swongers Sizzling Summer Salsa

I find myself in a new season of life. A season where my children are more independent and my time is slowly being given back to me(in small increments of course). So what to do with this time of mine? First of all I began sewing again, which resulted in a small business and craft fairs. That was fun, but now I am delving into something I have wanted to do since I first got married and realized I really enjoyed being a homemaker...canning. Yes, the old time art of canning has been a dream of mine for sometime and now it is becoming a reality.

PAUSE FOR A MOMENT WHILE I ASK MYSELF - How is it that I can walk into a store and choose the most expensive item without any effort? It is just effortless. And how is it that I choose such time consuming hobbies and lifestyles? Answer me that question!

OK, back to the salsa-



This recipe is from a wonderful family who lived in our area and attended our church years ago. The salsa is a bit spicy but also surprisingly sweet because of the apple cider vinegar and the local honey. Delectable? Mm, yes!

Begin with
30-40 medium ripe tomatoes(about 2 - 2 1/2 gallons)
2Tbs Salt

Easy peel process: Rinse tomatoes and place into a plugged kitchen sink. Poor boiling water over the tomatoes and allow to soak in the hot water until the skins begin to crack. Place tomatoes in cold water and gently peel skins off.

Chop peeled tomatoes and place into a boiler with salt. Bring tomatoes to a boil then lower heat. Simmer on medium low for four - six hours. This will cook off the excess water. You can tell tomatoes are ready when they have cooked down to half the size.

Now add remaining ingredients. I have included a sizzling recipe as well as a mild.


Remaining Ingredients for Sizzling Salsa:
2C chopped Cayenne Peppers
2C chopped onions
1C local honey (If you do not have a local honey supplier, you could use 2C store bought honey or 2C sugar.)
2T garlic salt
1C apple cider vinegar
1/4C lemon juice
1T chili pepper
1T black pepper



If you prefer a mild salsa use these ingredients:
1C chopped banana peppers
1C chopped jalapeno peppers
2C chopped onion
1/4C lemon juice
1C local honey (see substitution suggestions above)
2Tbs garlic salt
1C apple cider vinegar


Add remaining ingredients to your cooked down tomatoes and boil on high for thirty minutes.Pour salsa into quart jars and seal according to canning procedures for tomatoes. (Makes a little more than 4 quarts)


VeryVerdant

10 comments:

Sue Runyon said...

Yum. Great looking recipe and photo. Enjoy your salsa!

Rose Works Jewelry said...

Sounds so yummy!

BeadedTail said...

This looks yummy! I love salsa but we've never made such a big batch to can it but that might just have to change! Thanks for the recipe!

Patti said...

Thanks for sharing your great recipe. I'm saving it until we get tomatoes...here it's not until early August!

Cheryl said...

sounds and looks delicious!

memoriesforlifescrapbooks said...

Oh my...that looks so good!

uniquecommodities said...

Sounds Yummy!

Linda Pruitt said...

I've done some canning in my years, but not salsa! Thanks for the recipe!

The Fab Miss B said...

This looks incredible! Can't wait to give it a go!

Splendid Little Stars said...

sounds good! I love salsa so I'll have to try this.

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