Savoring Summer with Salsa

It is not a great year for tomatoes for us. I won't show you what the tomato plants look like now - they have almost no foliage remaining and they definitely gave out on their production weeks ago. But the few we did get went into salsa this week.  This recipe is from the Ball Canning Book. I made the careless mistake of not wearing gloves when I seeded the jalapenos. I won't do that again.

Salsa - makes 5 pint jars
7 cups chopped tomatoes (3.5 lbs.)
2 c. chopped onion
1 c. chopped green pepper
8 jalapeno peppers (or to taste)
3 cloves garlic, minced
1 can (5.5 oz.) tomato paste
3/4 c. white vinegar
1/2 c. chopped cilantro
1/2 tsp. cumin
salt to taste

Combine all ingredients in a large sauce pot and bring to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch head space. Adjust two-piece lids and process 15 minutes in a boiling water canner.

I had 18 lbs. of tomatoes, adjusted the amounts of the other ingredients accordingly, and made 19 pint jars.

This week at the market we will have carrots, beets, red and green lettuce, kale, chard, gladiolas, flowers and jams.  See you there!