Our first frost is due in just 36 hours here on the farm and that means we have been in the garden picking all the last tomatoes, peppers and anything you can imagine that’s left. An that’s a LOT of tomatoes to be sure. We have been making delicious sauce, stewed tomatoes and salsa for a few months now… and will use this final harvest for a big batch of extra hot salsa.
So how do we make homemade salsa - it’s actually really easy!
- We start with a really big pot on the stove and to that add all sorts of tomatoes cut up into quarters. We add skins, seeds, the works. Lots of different varieties of tomatoes make for more subtle flavors in the salsa.
- Next we add the flavor and heat. That’s lot’s of peppers and onions in big chunks like the picture above. Again, variety is the spice of life.
- Finally garlic. LOTS of garlic. Cloves and cloves of garlic. Right into the pot without wasting time chopping them.
- Turn the pot on low and let the mixture cook down. The volume should reduce to about half. At this point we use a hand held immersion blender and use that to make the entire pot the same consistency. No lumps at all.
- Continue to cook the pot down until it’s like very runny ketchup. (If you like thicker salsa - keep cooking, thinner, stop earlier)
- Next take the juice of 6-7 fresh limes or the equivalent lime juice and add to the sauce.
- Now take your best tomatoes and chop into small pieces and add them to the mixture stiring them in until you have almost doubled the mixture again. You can also add chopped onion and peppers at this stage if you would like them as chunks when you are dipping later.
- Now is also when you can add other spices or cilantro as well.
- Make sure you taste the salsa and get it where you like it in terms of heat.
- Add the salsa to 1quart jars and can for 15 minutes at 11psi of pressure in a pressure canner.
That’s it - super simple. And some of the best salsa you can expect to have.