Homemade Salsa

When I was about 18, I had an opportunity to learn how to make salsa from this little old Mexican lady (Mrs Rodriguez) who didn't speak English nor did I speak Spanish. However, I loved her salsa and her children encouraged me to go into the kitchen and just observe and watch her and learn. I love this salsa and make it all of the time.  In honor of Mrs. Rodriguez who is no longer with us, her tradition of salsa lives on.  I give her the credit for this wonderful salsa.

This is the first time that I made this recipe for canning purposes so it's a little more time consuming.

First I'll post the recipe that is used to eat immediately and will last for about 2 weeks in the fridge.

Salsa (for eating now and up to 10 days in fridge)

6 large tomatoes
2 large jalapeno peppers
4-6 large garlic cloves
4 tablespoon of canola oil
1/2 bunch of cilantro
6-8 tomatillos (green tomatoes)
salt & pepper to taste


In a large heavy frying pan place your red tomatoes, jalapenos, oil and garlic. Cover with a lid and cook over (medium heat)  Within about 5 minutes, check the tomatoes to see if the skin is starting to peel from the tomato, if so, then you will turn them over along with the garlic and jalapenos.  Put the lid back on and cook over medium/low heat.

Tomatillos have a outer skin which is like a brown paper. You will peel the skin off and rinse under cold water. Place tomatillos in a pot with water half way full and bring to a boil. Once they come to a boil, then you remove from heat and drain water.

Using a blender or food processor place 1/2 of the tomatoes and 1/2 of the tomatillos, garlic, jalapenos and a handful of cilantro.  I usually cut the tomatoes in quarters for easier blending.  Blend on low. If you like it thick and chunky, then only blend for a few pulses but if you like it thin then you will blend to the consistency you like.  Add salt/pepper to taste.   Repeat until all the mixture is blended. After each batch you will pour in a large Tupperware container and stir in each batch until it is all blended and you are finished with all the ingredients. Check for salt and if needed add more.

Now...here is how I made my salsa that I canned.

FOR CANNING

Preheat oven to 300Depending on how many jars you want to you make then you will double or triple the above recipe. Follow the above recipe except when all blended you want to place in a stock pot or large pot.  Simmer on low.  I also add 1 tablespoon of alum (this is a spice that keeps veggies crisp) In the mean time, you take your canning jars and clean them and treat the lids. 

For treating the lids and seals

Place the lids and seals in a pot of water.   Fill halfway full with water.  When the water comes to a boil then remove the lids and seals carefully with tongs and place on a towel.  Wipe each seal and lid.

Preheat over to 300. 

Spoon hot salsa mixture into each jar, filling to the first line of the rim of the jar.  Wipe off any excess salsa and make sure there isn't any spillage on the rim or on the outside of the lip or rim.  I use a funnel that is specially made for canning.  This prevents any spillage and trust me so much easier.  Once all the jars are filled and wiped clean then you place the seal and the lid on each jar. Tighten the lid but not too too tight.

Place jars on a cookie sheet (about 6 - 8 per sheet) and place in oven and bake for 20 minutes. Gently take out of oven and place on a towel or cooling rack.  Gently, (by using pot holders) hold the lid and jar and re tighten jars.

When they are completely cooled, double check to make sure the lids are sealed tightly.

Enjoy!