It’s still tomato season, and the season in Michigan is so much better than it was last year when we were besieged by tomato blight.
This year, I’ve tried a new recipe for salsa from Simply in Season called Favorite Canned Salsa. It’s an interesting recipe, because it calls for ketchup, but it was quite easy to make and will definitely be eaten up over the winter!
Another salsa recipe I’ve had great success with is called “Salsa for Canning.” I got the recipe from a cast member of a community production of The Music Man. Shows end, but canning recipes live on!
Salsa for Canning
3 qts. tomatoes
4 green peppers, chopped
4 jalapeno peppers, chopped
1/4 C. canned pickled jalepeno pepper
1 C. canned diced green chili
1 T. salt
1/2 C. sugar (optional)
1 C. vinegar
3 small cans tomato paste (They help thicken the salsa.)
Add all ingredients except tomato paste to a large pot. Simmer 45 minutes. Add paste. Pack into hot jars. Boil in a water bath for ten minutes.