For those of you who'd like to try to make it also, it's actually fairly easy. I started with the "Chunky Salsa" recipe from my trusty Better Homes and Gardens Cook Book and adapted it as I saw fit. It makes about 5 or 6 pints of salsa.
Here's what you need:
- 7 pounds ripe tomatoes (20 medium--or any grouping that comes to the equivalent). Some folks say Romas are the way to go. I found last year that it didn't matter what kind of tomatoes they were as long as they were homegrown and ripe from the garden.
- 10 fresh Anaheim or poblano chile peppers, seeded and chopped (abt. 3 cups) I use Anaheim peppers, mostly green with hints of red. I only seed about half of them... partly because I don't want to take the time and partly because the seeds help add spice and flavor, so I don't want to throw them out.
- 3 large jalapeno peppers, seeded and chopped. I only seed about half of these peppers as well. If you like your salsa extra-spicy, you can substitute serrano peppers for jalapenos.
- 1 large green pepper, seeded and chopped. I did actually seed this well, because it was easy and fast.
- 1 cup chopped white or yellow onions (1 large)
- 2 cups chopped green onions (the whole onion except the tips and end of the bulb)--I found that the green onions from my garden were really lots better than the onions from the store
- 1/2 cup snipped fresh cilantro
- 1 cup vinegar
- 1/2 of a 6 oz. can (1/3 cup) tomato paste [I use organic tomato paste]
- 5 garlic cloves (minced)--I went for fairly large cloves, so if you have only small ones, add more than 5
- 1 tsp. salt
- 1 tsp. black pepper
- Rubber gloves for chopping those peppers... they really will burn your skin off
Now here's what you do:
- Seed, core, and coarsely chop tomatoes. I actually wasn't too concerned about the seeding part. I did get the tough core out, and I scraped away the seeds that were easy to reach, but I didn't have time to worry about all of them, and it worked out just fine. You'll have about 14 cups of tomatoes.
- Place tomatoes in a large colander. Let drain 30 minutes.
- Dump drained tomatoes into a large heavy stainless-steel stock pot or cast iron kettle. Bring to boiling. Reduce heat. Simmer uncovered about 1 hour 15 minutes, stirring frequently.
- Add all peppers, onions, cilantro, vinegar, tomato paste, garlic, salt and pepper.
- Return mixture to boiling. Then reduce heat.
- Simmer uncovered for 10 minutes. Remove from heat.
- Can or freeze as necessary... if you have any that lasts that long! FYI--This salsa does not last as long in the refrigerator as store-bought salsa... because there are no preservatives.
Now, what are YOUR favorite recipes for garden-fresh tomatoes?