I was in the mood to do the salsa this weekend (no, not the dance-that wouldn’t be a pretty sight!). Salsa making was something that I did yearly up until about 3 years ago. I had a partner in crime and we would get together because as anyone knows that makes it – it is labor intense with all the chopping and prep work (we would make about 40 pints and split the proceeds).
Other than tomatoes, we didn’t plant stuff for a “salsa” garden this year so off I went yesterday to our local farmer’s market. I love going there and seeing all it has to offer especially the fresh veggies and fruit. I scored some peppers, onions, cilantro and garlic. It smelled heavenly in my market bag
The first thing I did was to chop all the above – be sure to wear gloves! Most important if you don’t want your hands to burn for hours.
Next I prepped the tomatoes that The Fisherman picked from our garden. It is getting to that time of year where the tomatoes are just about done and with the temps at night supposedly going in the 30’s this week, they probably won’t survive too well.
For how I prepped the tomatoes . I do it the same way. Once they are peeled and quartered, I put them in a colander to let some of the juices drain out. Then I put the tomatoes in a food processor and chop a bit – I still leave some chunks because I use an immersion blender at the end of the cooking process to chop up the peppers and tomatoes a bit more.
Here is the recipe that I have been using for years that includes how I process the pints.
And one of these days, who knows, maybe I will follow this “recipe”!