Pepper Salsa

Matt has been dying for the tomatoes to ripen so he could start canning homemade salsa. I like a little salsa as an appetizer at a Mexican restaurant or such but Matt loves it. He often has it as a side dish with lunch or as an afternoon snack. As long as he gets one without all sort so preservatives I would say its a pretty healthy snack (well without all the tortilla chips.)

Our last CSA box contained the first of the large tomatoes plus some of the ones in our garden were ripe so his salsa making time had some. This is a spicy salsa & can be made more or less spicy by the type of peppers you use. Matt used a mixture of banana peppers, jalapenos & some mystery small red peppers in our garden. After the salsa has been canned you want to let it sit for about a month so the flavors can meld.

Pepper Salsa
(adapted from Ball Complete Book of Home Preserving)

3 c tomatoes, cored & chopped (the recipe says to peel them but Matt didn't bother)
3 c peppers, seeded if you wish & chopped
1 c onions, chopped
1 c cider vinegar
6 cloves garlic, finely chopped
2 T cilantro, finely chopped
2 t dried oregano
1 1/2 t salt
1/2 t ground cumin

Prepare six half-pint jars by boiling them for 20 minutes. Boil the lids for 5 minutes.

In a large stainless steel or enamel saucepan bring the tomatoes, peppers, onion, vinegar, garlic, cilantro, oregano, salt & cumin to a boil while stirring. Reduce heat & let simmer for about 10 minutes until slightly thickened.

Ladle hot salsa into hot jars leaving 1/2-inch headspace. Clean the rims, place top on & hand tighten the neck band. Process in boiling water for 15 minutes. Turn off heat & let sit another 5 minutes. Remove from water without drying & let cool for 12-24 hours undisturbed. The lids should pull downward with a pop. Any jar whose lid does not pull downward needs to be refrigerated & used or reprocessed.

Makes 6 cups.

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