Market Garden Salsa
October 12, 2015
Harvest you garden tomatoes, peppers, onions and garlic for this exciting version!
A market garden consists of fruits and vegetables and herbs that you would expect to see for sale in the traditional Farmer’s Market type venues.
It can be pretty easy to grow your own market garden, if that’s what you’re into, but I will save that thought for another day, as I easily digress.
At any rate, stock up on some market garden treasures, and I recommend getting lots of nacho chips as well to accompany all of this wonderful salsa. This recipe is for a big batch, that makes approximately 12 500 ml jars.
- 12 lbs tomatoes, blanched and chopped
- 18 hot peppers , seeded and finely chopped
- 4 large onions, finely chopped
- 6 cloves garlic, finely chopped
- 1 1/2 cups vinegar
- 1 cup fresh parsley, finely chopped
- 1 tsp. ground cumin
You’ll also need:
12-14 500 ml canning jars, large canning pot, ladle, and any other canning supplies you like to use. Visit this post
for some links I have included for your convenience.
1. Prepare your jars and lids – wash all jars well, and lids ( disks and rings). Place clean jars into large canning pot and fill with water and bring to a boil. Keep these jars hot until ready to use. Put the discs into another pot of hot, but not necessarily boiling, water and keep these hot until ready to use as well. Keep the rings clean and out of the way.
2. Peel and chop the tomatoes. You can use a soft vegetable peeler, but blanching them almost always works faster. That too is a topic for another day – but I’ll get to it soon.
3. Seed and chop the peppers. Wear gloves, I’m not kidding. Hot pepper seeds in your eyes, or even on your skin can really hurt. Wash your gloves when you’re done, take off your gloves, and then wash your hands again. For real, I kid you not.
4. Finely chop the onions and the garlic as well, and add all of the vegetables plus the vinegar, and seasonings to a large stainless steel pot, and bring to a light boil. Allow your salsa to simmer while until your jars are ready.
5. When your jars, salsa, and lids are all ready, start filling your jars.
6. Use large tongs to remove the jars from the water. Place a large mouth funnel in the jar, and ladle the salsa into the jar to about 1/4 inch down from the rim. Wipe the rim of the jar clean with hot water, and place a hot disc on the jar. Screw on a ring, but don’t overtighten (fingertip tight is good). Don’t handle with your bare hands – it will be HOT.
7. Repeat step #6 until all salsa is packed into jars, and all lids are on. Using long tongs again, place the filled jars back into the large canning pot. Make sure there is about 1 inch of water covering the jars. Put the lid on the pot, bring to a boil, and boil the filled jars for 20 minutes. (Canning processing times vary by altitude, so be sure to double check this here
8. Turn off the heat, remove the lid and wait for boiling to stop before carefully removing the jars (keep them upright – and they are HOT!) You’ll hear the lids ‘pop’ to indicate they are sealed. (press down on the centre of the disc and if it moves you will need to either reprocess, or have hotdogs for supper, and use the unsealed jar first!
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