September 26th, 2007 - Laurie’s Salsa recipe
7# peeled Roma tomatoes (I don’t peel mine and use whatever I have)
2 large onions
4 large peppers (colorful ones are nice)
10 jalepenos (I made a mild salsa by skipping these.)
2 Poblanos
1 box of garlic (I use 2 bulbs or so, depending on size)
3 stalks of celery (I skip because Eric hates celery)
1 Tbsp dried cilantro – or chop some fresh
¾ cup white vinegar
¾ cup apple cider vinegar
4 Tbsp canning salt
4 Tbsp sugar
Simmer for 3 – 4 hours (until foaming). Makes 12 pints. It’s okay to can it; follow directions from a canning book for other salsas. (I overcooked it when I did it over 3 hours once. Be careful about canning if you make modifications to the basic recipe.)
Laurie’s comment via Krysa: Yes she cans her salsa - she says it takes about 4 hours of cooking, she usually does a double batch (cause if she’s taking the time to do it, she’s going to do it!) and to make sure that it says sharp after cooking and sitting she leaves the seeds in three of the jalapenos. Plus she uses a food processor to help her chop all the vegetables.
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I was going to make salsa last Saturday. But I can’t find my recipe card back! Luckily, Laurie is the friend of a friend, and Krysa was able to get it for me again on Monday. I sure wish I’d gotten it into here the previous weekend when I meant to. I’ve search the entire recipe box and much of the kitchen to no avail. It had good notes about what we’ve tried.