Fiesta Salsa

For years, I have been on the quest for a salsa that my family likes other than the peach salsa I made last summer. One recipe was too sweet and watery. One had way too many poblano peppers for our taste. And more often than not, the salsa has lots of tang from the vinegar but not a lot of anything else.

After a lot of mixing and matching and testing, I think we’ve finally found a winner. I won’t actually know for sure for another month. One thing I’ve learned about canning vinegar-based foods is to let them sit for a month before eating to allow the flavors to blend and the vinegar to mellow a bit. I hope you enjoy this next installment in what may be called the Great Tomato Obsession of 2011…well, in my house anyway.

Fiesta Salsa

10 cups tomatoes, peeled, cored and chopped

5 cups green bell peppers, seeded and chopped

5 cups cucumbers, peeled, seeded and chopped

5 cups onion, peeled and chopped

3 cups jalapenos, seeded and chopped

1 ¼ cups apple cider vinegar

3 cloves garlic, finely chopped

2 tablespoons fresh cilantro, finely chopped

1 tablespoons salt

1 teaspoon hot pepper sauce (optional)

Prepare canner, jars and lids.

Combine all ingredients in a large, stainless steel pot. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe rim. Center lid on jar, and screw ring down until finger tight.

Place jars in canner. Be sure jars are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes. Remove jars, cool, and store.

Makes about 6 pints

Tips:

Use stainless steel when cooking with vinegar. Vinegar is a stronger acid than it is usually given credit for and will react with most metals. Stick to stainless steel!

Tomatoes scorch easily! Make sure you are frequently stirring the salsa to keep it from burning on the bottom.

To peel tomatoes, place them in boiling water for 30 to 60 seconds. Then transfer them to an ice bath for another 30 to 60 seconds. The peels will fall right off. Core the tomatoes while peeling, not before.

When chopping the tomatoes, try to separate out as many of the seeds as possible. The seeds can add a bitter flavor and cause indigestion or heartburn. Don’t obsess; just get as many as you can.

Always prepare one more jar than the recipe calls for. There’s always a little bit left over that can be put in the refrigerator to be enjoyed right away.

Always can with Christmas in mind! Properly canned food stays safe and flavorful for at least a year. Start thinking now about what to put in those gift baskets at Christmas time!

Label the jars with what’s inside and the date it was prepared.

Why did I call it Fiesta Salsa? With all those colorful vegetables, this salsa is so ready for a party!

GNOWFGLINS Tomato Recipe Roundup