Ha! I couldn't resist!
I made and canned 10 quarts and 9 pints of salsa. Whew! More tomatoes than I could take in one day! Sometimes when I can, in the midst of it all, I think, "Is this worth it?!!!" The answer is obviously yes, or I wouldn't do it year after year! I got my answer (yes!) this time after we sat down to a big bowl of the mild salsa with homemade chips to go with it. Yummmmy! Everyone loves it!
Here are my recipes, if you're interested. *I know some of you are (:*
Mild Salsa: I used this recipe this year, and it will be our mild from now on. I doubled the recipe and put tomato juice instead of sauce (about 2/3 of what it calls for), and 1/4 of the paste it calls for (only because that is what I had). I'll probably use sauce next time so it would be a little bit thicker!
Hot Salsa: (big chunks of everything-but we like chunky salsa)
7qt peeled, cored, chopped and drained tomatoes
4c seeded, chopped peppers (this varies from year to year-usually not REALLY HOT)
5c chopped onion
1/2 c finely chopped seeded peppers (here's where you put the REALLY HOT ones!)
1-1/2 to 2 Tbsp. oregano
1 Tbsp. cilantro (we skipped this year because I ran out-we might like it better without)
1-1/2 c apple cider vinegar OR 2 c bottled lemon juice (we like vinegar)
6 cloves garlic, finely chopped
2 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp ground cumin
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer 10 min. Add spices and simmer for another 20 minutes (we usually do about 30 or so), stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2 inch headspace. Adjust lids and process in a boiling water canner: 15 minutes.
I go here to get information on canning. Happy salsa-ing!