We have an abundance of delicious fresh veggies coming out of the summer garden this time of the year and I'm always thinking of ways to make our harvest last.
A refreshing chunky salsa for the whole family! Water bath this recipe, refrigerate or eat it fresh. It's delicious with chips, on tacos or as a baked chicken topping.
Here's a recipe I came up with to use up some of those summer garden staples!
Prep Time: 30 minutes
Cook Time: 30 Minutes
Yield: 7 Pints of Salsa
1-2 pints of vegetable stock
4 quarts or 16 cups of peeled tomatoes
5 Bell Peppers
5 Banana Peppers
1 White Onion
White Distilled Vinegar or Apple Cider Vinegar
Blanche and Peel tomatoes
Dice all ingredients
Combine ingredients and cook over medium heat for 30 minutes, or until a boil starts Remove from heat and strain out juice (retain juice)
Add back juice until salsa is desired consistency
Set remaining juice aside to use as vegetable/soup stock
Start with clean/sterile pint jars, flats & rings
Add 1/4 teaspoon of citric acid to the bottom of each jar
Pack jars with salsa, leaving 1 inch headspace
Wipe rims with distilled white vinegar or apple cider vinegar.
Add flats and rings, tightened finger tight
Waterbath for 30 minutes: Start waterbath timer once the pot has reached a boil. Boil for 30 minutes.
Remove from waterbath and let stand on the counter overnight/until room temperature
See us make this recipe on our YouTube Channel: