The tomatoes are definitely here this year, after lots of impatient waiting. So, I decided to makem some salsa for the pantry. We use salsa on practically everything, so it will probably go fast. This batch made 7 jars canned and one for the refrigerator. It’s pretty spicy, so feel free to decrease the chilis.
Don’t the tomatoes look beautiful?
7 pounds tomatoes, preferably home grown
Dried chilis, I used 2 guajillo
1 1/2 cups onion
1 1/2 cups cilantro, chopped
1 head of garlic, minced
1 tablespoon salt
3/4 cup red wine vinegar
Chop tomato and onion into small pieces. Add to canning pot. Place dried chilis in a small bowl and cover with boiling water. Let soak for 15 minutes. Pour off half the water and puree chilis and remaining water in a food processor. Mince cilantro and garlic. Add the remainder of the ingredients. Bring to a boil and reduce for 10 minutes.
Fill jars and follow canning process. You might notice that I was out of canning jars for this project, so I just canned them with reused jars, and I’ll keep them in our extra fridge.