I just love this time of year! I've been busy filling my pantry for the upcoming months by preserving the freshness of this season. If I was to rate my family's top picks in home canned goodness... my dill pickles are at the top of their list (thank goodness, I've checked this off my to-do list! lol) and next would be my homemade salsa. While at the Farmer's Market this past Sunday, I discovered that all the ingredients I would need were in ample supply for making salsa. I was even more motivated to tackle some canning this week because I was able to get 40lbs. of roma tomatoes for only $25. Romas are just the best for salsa!
|Washed and ready to take a dip into boiling water to remove those skins!|
Salsa is not something I grew up with, but marrying a man that loves his salsa (the hotter, the better!), meant that I was keen to learn how to make my own. Years ago, when I first started canning, I would diligently follow a salsa recipe in the Ball Blue Book of Canning. Apparently, it was too mild for my hubby's taste, so I started experimenting with adding various hot peppers to kick up the heat.
You can imagine my disappointment years ago to have added all sorts of hot peppers (jalapeno, red chili, hot banana) to find that it still wasn't hot enough! That's when I thought about leaving in those seeds and "ribs" in all the hot peppers. That did the trick. My salsa is eye-watering hot and that's exactly the way my guys like it. Salsa this hot isn't for everyone. I will admit I can't eat the amounts my hubby and youngest son can, but they think I'm a rockstar when it comes to salsa making, so I'm not complaining. lol
Salsa making is more labour intensive than most anything else I can, due to all the veggie chopping it entails (I hand chop everything but those hot peppers), but it makes a thicker salsa which is so worth the work. Once I had used up all my onions, bell peppers and assorted hot peppers, I chopped up a few ripe peaches to make the salsa extra special. Salsa complete, several pounds of romas remained. They were canned on their own.
Are you still following the Bowls with Borders Blog Hop? I am!
There are still several days left before it ends, which means more fun and inspiration to enjoy. Check it out...