Earlier this year when we planted our garden, we decided that we'd try for primarily a salsa garden - tomatoes, peppers, and onions. Of course we added cucumbers, carrots, and broccoli to go with some volunteer lettuce. We changed up the watering system this year which I think really helped our tomatoes thrive compared to years past. The harvest was big for our small garden. The result was 60+ pints of salsa!
I decided to venture out on my own this year and create my own recipe from ideas and portions of other recipes that looked good, also basing it on the recipe I used a couple years back. I think the result was a pretty successful salsa. Since I'm not very good at documenting and sharing recipes, I thought this would be a good place to start...
Caleb's Salsa 2010
about 6 qt (24 c) diced roma tomatoes (this is a large bowl full)
2 c cider vinegar
4 chopped yellow onions (as fine as you prefer)
2 c diced jalapeno peppers (as fine as you prefer)
1 c diced serrano peppers (as fine as you prefer)
1 head garlic, minced
1 c brown sugar
1/4 c kosher salt
2 T black pepper
2 T cumin
Simmer ingredients together for about 10 minutes. Hot pack into pint jars. Yields 14 - 16 pints. Mild-Medium salsa depending on the potency of the peppers.
I also made a batch of hotter salsa by exchanging some of the jalapeno peppers for habeneros which gave it a nice little kick.
