Like everything else in my garden this year, my tomatoes produced really well. I would like to take credit for it and say I have a green thumb, but I don’t believe that is the case. We had a lot of rain at the beginning of the summer, and when I needed the heat it warmed up at just the right time.
So anyway I had all these Roma tomatoes and wasn’t really sure what I wanted to do with them. I was talking to my son on the phone, who is away at college, and he reminded me when they were home we use to make and can some really good salsa.
So I got the canning jars out of the cabinet and went to work on this; Homemade Tomato Salsa Using Fresh Tomatoes Recipe. There’s no getting around it, this is a lot of work. This recipe calls for peeling and removing the seeds from the tomatoes.
The best way I have found to do this is to place the tomatoes in almost boiling water for about 1 minute, and then transfer them into cold water to loosen the skin. For removing the seeds cut them in half crosswise and squeeze them until the seeds are removed.
Don’t worry if a few seeds get left behind it won’t be enough to adversely affect the recipe. If you are going to can the salsa doesn’t change the number of ingredients the recipe calls for.
You can mix and match the peppers and seasoning if you want as long as the total number of peppers and tomatoes match the amount called for in the ingredients list. I added cayenne pepper to kick the heat up a little bit but I suggest you taste the salsa before you add the cayenne pepper-so you can add it to taste.
If you have some extra tomatoes on hand, and the time to work with them, give this Homemade Tomato Salsa Using Fresh Tomatoes Recipe a try; it’s really good. Adapted in part from PickYourOwn.org.
Tomatoes – about 15 pounds (3 quarts chopped) (I used Roma, but any kind of fresh ripe tomato will work; Roma tomatoes are meatier and have less water and seeds)
3 cups onions (chopped)
3 jalapeno peppers (seeded and finely chopped)
3 green peppers (seeded and chopped)
4 cloves garlic (finely chopped)
2 cans of tomato paste (six-ounce cans)
2 cups bottled lemon juice
1 tablespoon salt (optional)
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon ground cumin (optional)
2 tablespoons oregano
1 teaspoon cayenne pepper (or to taste)
Remove the skins, seeds and any excess water from the tomatoes. Chop the tomatoes up into about 1/2 inch pieces. (I placed a colander in the sink to put the chopped tomatoes in to help them drain) the process of removing the seeds took out most of the excess water.
In a large stock, pot combines all the ingredients. Cook on medium high heat to a temperature of 180F stirring occasionally to keep the mixture from scorching. Reduce the heat to simmer and cook for an additional 30 minutes.
While the mixture is cooking prepare the jars for processing-process according to canning book directions.
I used my pressure cooker at 10 pounds for 5 minutes. The original recipe calls for using a boiling water bath for 15 minutes.