Homemade Salsa

The garden gave me a huge basket of tomatoes, peppers and

jalapenos so I just had to make salsa, right?

I canned using the 'green' method.  No pressure canner, no boiling water,

no hot kitchen!  Just put piping hot salsa into hot sterilized jars (I run

them through the dishwasher on extra hot).  Put on the lids and turn them

upside down.  The heat seals the lids.  Do not disturb for 8 hours.

Yes, it really works just as well as the old way!

I add the salsa to the jars using a slotted spoon so I have all the

liquid left over to make Tortilla Soup. Just add veggies and chicken.

Serve, topped with tortilla chips, shredded cheese and sour cream.

Hot, spicy and delicious!

The salsa recipe changes a bit every year, but it's basically this ~

8 cups tomatoes, chopped

(I do not peel or seed them)

4 c raw sweet corn

4 c green peppers (or any color)

6 medium jalapenos, seeded & minced

3 c sweet onion, chopped

4 cloves garlic, crushed

1/4 c cider vinegar

1 T salt

1 1/2 c sugar

1 T chili powder

This year I added cilantro and cumin.

Yum.

♥