Every year, I make my own salsa and can it. Every year I make more than the previous year and I still haven’t managed to be able to make it last over the winter. My vegetables this year in the garden did terribly, so when I saw that the grocery store had 50 lbs of tomatoes on for $10, I jumped all over that chance.

Here’s my favorite salsa recipe. I got it originally from my friend Judy (may she rest in peace) and altered it because she doesn’t add nearly enough heat for my family.

Salsa:

8 cups of Roma tomatoes (peeled and chopped)

4 cups onions, chopped

4 cups sweet peppers, chopped

1/4 cup vinegar

5 cloves garlic (or to taste)

Jalepeno pepper or to taste (I usually add a lot of jalepenos and Thai chilies but we like it really spicy)

1/4 to 1/2 tsp oregano (to taste)

1/2 tsp coriander

2-3 tbsp salt

Cook until veggies are done then add a small can of tomato paste. Cook for another
5-10 minutes then put into sterilized jars. Place your filled jars in a water bath canner and process for 20 minutes.

Home canned foods can last a long time but are usually best if consumed within a year to 18 months of canning.