A Second Batch of Salsa

Remember when I prayed over my garden?

At the time, the tomatoes in our garden hadn’t prospered. The few on the vines were still green. I resigned myself, despite my prayers, to not making bottled salsa this year.

The follow-up post to this story is that an answer to my prayer came a week later. My friend called and asked if I wanted some tomatoes from her garden. I was happy to receive them and made a batch of salsa the next day.

The second half of the answer unfolded this week as I harvested enough tomatoes, peppers and cilantro to make a second batch of salsa.

The best part of this year’s harvest came when I connected my prayer with my friend’s gift. But we’ll sure enjoy the pints of salsa in the pantry, too.

Another friend asked me for my recipe. That’s complicated. You see, I vary the amounts from several recipes depending on what and how much I harvest. Some years it is spicier, others more mild. This year my friend’s tomatoes mixed with my Vidalia onions to create a sweet and spicy version.

I’ll post a basic recipe that you can modify to fit your garden’s own output.

garden salsaGarden Salsa

4-5 cups coarsely chopped tomatoes;
pureed in the blender or food processor
8-12 cups tomatoes;
blanched, peeled, cored, seeded, chopped
1 8-oz can tomato sauce
3-5 cups green peppers or banana peppers; seeded and diced
3-5 cups chopped onions
2 ½ cups jalapeno peppers; seeded and finely diced
1 ¼ cup cider vinegar
3 cloves minced garlic
2-6 tablespoons minced cilantro
3 teaspoons salt

Caution: Wear disposable gloves when working with jalapeno peppers; don’t touch your face.

1. Put all of these ingredients in a very large pot on the stove and bring mixture to a boil.  Reduce heat and simmer on low for about an hour until the liquids cook down to your preferred consistency. Allow some liquid to remain.

2. Meanwhile, sanitize canning jars and rings by following manufacturer’s instructions. Heat sealing lids in water according to manufacturer’s instructions.

3. Ladle hot salsa into hot, sanitized pint jars, leaving ½-inch head space. Wipe the rim with a clean, dry cloth. Press lid on top and screw on ring until snug.

4. Process for 15 minutes in a boiling water canner. Carefully remove pints from hot water bath onto a towel. Make sure the lids have all sealed.

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3 Comments

  1. Liz
    Sep 19, 2009

    I just made this exact salsa this week and I too got my tomatoes from a friend.

  2. An Ordinary Mom
    Sep 20, 2009

    Just like the way you can make your salsa in many variations, the Lord can answer and hear our prayers in a variety of ways. Thanks for sharing your faith!

  3. Andrea
    Sep 29, 2009

    Whenever I make salsa, it’s usually a corn and bean salsa. I’ve been looking for a good tomato based salsa recipe and this one looks fabulous. I love Vidalia onions (and am sad that their season is coming to an end!) and cilantro. I’ll definitely be making some of this soon. I hope my supermarket has banana peppers.

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