September 19, 2011


Posted by Lori~

In ND…we have had a few frosty nights and that means the produce is coming inside. We are lucky to know people that grow gardens (mine will be growing next year) and had an abundance of tomatoes.

We couldn’t let these tomatoes go to waste, so Steve and I thought we would take a crack at making home-made salsa. And the best thing about the salsa was that it helped us CLEAN-OUT our fridge.

My good friend and WOM-MOM follower Karla is an avid salsa chef and passed onto me her sis’s recipe. We will call this Amy’s salsa. WE TRIED IT…WE LOVED IT…AND NOW WE ARE SHARING IT WITH YOU!
Karla with Mur-Man!  

This recipe will produce 16 pints of salsa (but we actually ended up cutting the recipe in ½).

Supplies needed for Amy’s salsa:

16 cups peeled, chopped tomatoes

4 cups seeded, chopped green peppers
My IKEA chopper--I LOVE IT!
1 cup chopped jalapenos (with seeds)

1 ¼ teaspoon cumin

1 teaspoon alum (we actually skipped this ingredient because we didn’t intend to can the salsa)

2 ½ cups white vinegar

2 teaspoons black pepper

¼ cup salt

½ cup sugar

2 -15 ounce cans tomato sauce

2-12 ounce cans tomato paste

Plus an additional 6 ounce can tomato paste

Instructions for making Amy’s salsa:

Mix ingredients together in large pot and cook until vegetables are soft, stirring often. Simmer for 1 hour, stirring occasionally. Fill pint jars and boil in water bath for 15 to 20 minutes.
Steve in dress shirt mixing up salsa!

Fresh produce=fresh salsa. The best part of this project is it was FREE! Every vegetable was in my fridge and every can good was in my cupboard.


1 comment:

WOM-MOMS said...

Lor, can't wait to try a jar - bring one next time you come to big city! I laughed out loud when you made the comment about steve stirring the salsa in his buttondown shirt. E