Appetizers Snacks

Homemade Jalapeno Salsa

Salsa_2

I had the pleasure of traveling to my hometown of Sarnia, Ontario for a weekend recently (“a whirlwind trip to Canada” as my husband likes to call it) to go to a friend’s wedding. This wasn’t just any friend but a friend who I have known since first grade and have kept in touch with my whole life. Her wedding was beautiful, and it was especially fun since I got to see several people I went to elementary school with who I had not seen in years. How often do you get to do that? Not very!

My favourite thing about her wedding (aside from the popcorn machine) was that they had their grandparents bake all of the desserts. There was this gorgeous table filled with pies, homemade butter tarts and basically everything delicious. I may or may not have eaten three desserts. It was such a sweet addition to the wedding and a great way to involve their families, and it got me thinking about how much I directly associate food with my family. When we got to Sarnia, there was a peach pie waiting for us at my Aunt’s house when we walked in the door, and it turned into a weekend where I ate pie every day (A.K.A. the best weekend ever).

What does all of this speak of pies have to do with homemade salsa, you ask? Well, my mom was also in town for the very same wedding, and she had slaved away in the kitchen making salsa for my brother earlier that week. She makes this salsa every year, and it is incredible. I have never been brave enough to try making it myself until now though. All of the food that weekend inspired me to not only try my hand at homemade salsa but also to start up my food blog again. So here we are with a fresh new look and lots of new recipes ahead of us!

This recipe is from an old issue of Canadian Living magazine and is one of those things that has just been stored in my mom’s binder of recipes through the ages. It is called “Peppy Salsa”, and I really didn’t change anything about it so I can’t take the credit for this one. You can’t really go wrong with the original peppy salsa.

DSC_8390_2

Peppy Salsa
½ lb jalapenos (I used 5 large jalapenos)
8 cups peeled and chopped tomatoes (I used 5 of the most humongous tomatoes you will ever see)
3 cups Anaheim peppers (I used 4 peppers)
2 cups chopped onions (I used 1 ½ white onions)
2 cups cider vinegar
2 bell peppers (recipe calls for a yellow and a red, but I used 2 green)
4 cloves minced garlic
1 can tomato paste
2 Tablespoons sugar
1 Tablespoon salt
2 teaspoons paprika
1 teaspoon dried oregano (I used about a tablespoon)
¼ cup chopped cilantro

Chop up all of the ingredients either by hand or in a food processor.

DSC_8341_2

Combine all ingredients except for the cilantro in a large saucepan and bring to a boil.

DSC_8363_2

Reduce heat to low and simmer for an hour until thickened.

DSC_8368_2

Add the cilantro and cook for another 5 minutes.

DSC_8372_2

Meanwhile, fill a canner about 2/3 full with hot water and bring to a boil. Wash and rinse the canning jars and bands. This is an extra step, but I also boiled the jars and bands for 5 minutes.

Boil the lids for 5 minutes and then turn off the heat, leaving the lids in the water until ready to use.

Fill each jar with salsa, leaving ¼ inch of space. Cover with the lids and screw the bands on tightly. The recipe recommends using a funnel to fill the jars, and so do I. I did not use a funnel, and my kitchen and I both ended up covered in salsa.

DSC_8375_2

Place the jars in the canner rack set on the edge of the canner and then lower into the canner. Pour in enough water to cover the jars. Bring to a boil and boil for 20 minutes.

Carefully transfer the jars to a towel-lined surface and let cool completely. Refrigerate after opening.

DSC_8378_2

 

Homemade Salsa
Total time: 
Serves: 6 jars
 
Ingredients
  • ½ lb jalapenos (I used 5 large jalapenos)
  • 8 cups peeled and chopped tomatoes (I used 5 of the most humongous tomatoes you will ever see)
  • 3 cups Anaheim peppers (I used 4 peppers)
  • 2 cups chopped onions (I used 1 ½ white onions)
  • 2 cups cider vinegar
  • 2 bell peppers (recipe calls for a yellow and a red, but I used 2 green)
  • 4 cloves minced garlic
  • 1 can tomato paste
  • 2 Tablespoons sugar
  • 1 Tablespoon salt
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano (I used about a tablespoon)
  • ¼ cup chopped cilantro
Instructions
  1. Chop up all of the ingredients either by hand or in a food processor.
  2. Combine all ingredients except for the cilantro in a large saucepan and bring to a boil.
  3. Reduce heat to low and simmer for an hour until thickened.
  4. Add the cilantro and cook for another 5 minutes.
  5. Meanwhile, fill a canner about ⅔ full with hot water and bring to a boil. Wash and rinse the canning jars and bands. This is an extra step, but I also boiled the jars and bands for 5 minutes.
  6. Boil the lids for 5 minutes and then turn off the heat, leaving the lids in the water until ready to use.
  7. Fill each jar with salsa, leaving ¼ inch of space. Cover with the lids and screw the bands on tightly. The recipe recommends using a funnel to fill the jars, and so do I. I did not use a funnel, and my kitchen and I both ended up covered in salsa.
  8. Place the jars in the canner rack set on the edge of the canner and then lower into the canner. Pour in enough water to cover the jars. Bring to a boil and boil for 20 minutes.
  9. Carefully transfer the jars to a towel-lined surface and let cool completely. Refrigerate after opening.

 

Comments (2)

  • Your Moms recipe looks great but I have to say this salsa looks fabulous in the jars! The color and texture is good, looks nice and fresh. Only item I would add from experience is a small amount of sugar to take the acid down a level… Looks really nice for gifts! Way to go!

    Joan C
    Plano, TX

    Reply
  • […] image via Phenomenal Phoods […]

    Reply

Write a comment

Rate this recipe: