A week or two ago, Debbie took a trip to visit her friend Sherril in Kelowna. Their mission was to can as much freeking salsa as they could in one weekend. Debbie picked up 60 or 70 lbs of tomatoes and peppers from Marks brother, Mike, in Kamloops on the way. He grows them in his massive garden and sells them at a farmers market nearby. He had a bunch of tomatoes that needed something done with them or they were going to go bad soonish. So he gave them to Debbie. She also picked up 40 lbs of onions and a bunch of garlic.
70 lbs tomatoes, 30 lbs pepper, 40 lbs onions, tons of garlic = a shit load of chopping!
Debbie got a blister.
Debbie has been using the same recipe for salsa since she can remember. The recipe is even missing half the words its so old now. Its a good one! The only things thats changing is the amount of jalapenos that go in… Debbies taste buds are evolving and she can take a bit of heat now 🙂 Finally! They even put some habaneros in the salsa this time!
They started chopping Saturday morning and by 11 pm they were finally able to sit down, relax and have a drink before falling into bed. They were going to make another batch on Sunday, but when they woke up in the morning they decided that they had had enough. 76 jars was enough!
The tomatoes take the most work. Not only do you have to blanch them and remove the skins, but you have to remove the seeds from the tomatoes, chop them and then let the tomatoes sit for a bit and drain so that extra liquid drains out before you make your salsa. Otherwise the salsa gets really runny with all that tomatoey liquid. We like a thick chunky salsa.
This recipe makes about 9 jars and then you can double or triple as you need to. When Debbie and Sherril made it this time, they doubled the recipe for each batch. And then they made a whole bunch of batches.
Debbie has informed me that next year, Im up and I have to help chop! Yay. Cant wait lol.
We better get eating this salsa cuz Mikes going to have lots of tomatoes again next year!
- 5 lbs tomatoes
- 3 mild green chilis
- 2 - 6 hot chilies (add these last)
- 4 cups onions
- 8 cups green and red peppers, chopped
- 1 head diced garlic
- 1 can tomato paste
- 1 cup white vinegar
- 3 tbsp sugar
- 1 tbsp salt
- 2 tsp smoked paprika
- 1 bunch cilantro, finely chopped
- Start by taking the skins off the tomatoes. Take a big pot of water and bring it to a boil. Add a few tomatoes at at time and boil for 1 mins and remove. Dunk them into a cold water bath. The skins will peel off easy.
- Chop and seed the tomatoes and put in a strainer while the rest of the ingredients are being prepared.
- Chop the rest of the ingredients and put into a big pot along with the tomatoes.
- Bring it all to a boil and boil it for 5 mins.
- Put the salsa into sterilized jars, then put all the jars into the big pot of water and process (boil) for 15 mins and remove from the pot.
- Allow the jars to cool and listen for them to pop. When you hear them pop that means the jar has sealed.
- This recipe makes approximately 9 pints.