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Shirls' Salsa
Yields:  Averages about 5 pints

Note: When I first started canning salsa I decided we needed about 36 pints of salsa and 12 pints of pickled peppers to get us through the year. That's a lot of tomatoes and peppers! That was 20+ years ago and my goals have changed. I still use the recipe below, from the Pacific Northwest Extension (PNW395). It must be a time-honored resource, because it still resides at the National Center for Home Food Preservation. It took me that long to discover how to make this recipe thicker. Mashing the tomatoes helped but I discovered recently from other recipes that adding tomato paste really does the trick. According to this source, adding acidic ingredients or herbs and spices does not impact the safety of canning. It is critical to keep the exact proportions of the ingredients for safe canning, so be sure to consult this or other canning resources first. The added ingredients are in italics and is only an estimation. Our secret to a good salsa is the fresh cilantro. Do NOT omit this ingredient! Heat intensity in peppers can be regulated by using more or less hot or bell or sweet peppers, as long as they do not exceed recipe measurements. Spices can be adjusted or added. Yield: about 5 pints 5 lbs tomatoes (the recipe does not differentiate, but I use romas for a firmer consistency)
2 lbs peppers (hot or not, can be mixed) 1 lb onions, chopped 1 cp vinegar 3 t salt 1/2 t pepper 1/4 cp fresh cilantro, chpd, to taste 2 T ground coriander 3-6 oz tomato paste 1. Chop peppers and onions and set aside.
2. Prepare a pot with inset for blanching in boiling water and a separate pot for dipping into col water. Blanch for 30-60 seconds in boiling water, dip into cold water, slip off skins and remove cores. 3. Coarsely chop tomatoes. For more chunky salsa, drain liquids from tomatoes before cooking. 4. Combine all ingredients into a large saucepan. Heat to a boil and simmer 10 minutes. 5. Pour into sterilized jars, leaving 1/4" head space, remove air bubbles. Wipe jar rims. Adjust lids and process in boiling water bath -- pints 15 minutes at 0-1000' altitude.