Zucchini has a bad reputation for producing far more than anyone can eat. Not so much in my garden. For us, the producers are cucumbers and tomatoes. Since I’m bringing in a large colander loaded with tomatoes every day, I’ve kicked into canning mode. Yesterday I geared up for salsa.
If you’re enjoying an abundance of tomatoes this year, you might like to try this recipe:
20 cups skinned/chopped tomatoes
8 cups chopped onions
3 bell peppers, diced
7 hot banana peppers (no seeds)
8 jalapeno peppers, diced, no seeds
1 1/4 cup sugar
4 T chili powder
5 T salt
2 1/2 cup white vinegar
4 tsp cayenne pepper
1 1/2 cup corn starch
Set aside two cups tomato puree and add corn starch. Mix well. Combine all other ingredients and cook for 20 minutes or more. Add tomato/cornstarch mixture and cook for approximately one hour. Stir often and watch the heat. Once the corn starch is added, it has a tendency to stick to the bottom of the pan.
Sterilize pint jars and lids. Fill hot jars with salsa and seal. The recipe makes 12-14 pints, depending on how generously I measure things.
Notes: How hot this salsa winds up depends on the size and heat of the peppers. This batch will be plenty hot because I used larger than normal jalapeno peppers. But then I only had half enough banana peppers, so who knows?
Other than crying a million tears while I chop onions and peppers, and having to watch the pot so the salsa doesn’t burn, it’s an easy recipe. And very tasty. We use it for everything you’d normally use salsa on. In addition, I like to add a pint when I make a pot of chili. That really adds zip.
The recipe is courtesy of a niece, Angela, via her mother, my sister-in-law, Anita. I’ve been making it for years.
I’ve also blogged about my favorite refrigerator pickle recipe. If you have cukes in abundance this year, hop on over and check it out. Super easy and takes no time at all.
I hope you’re enjoying your garden as much as we are ours. Happy summer!