Salsa Anyone?

One of my wintertime favorite snacks is salsa on baked potatoes. Canning Salsa is a little tricky in that it requires a balance of acids to ensure a certain form of bacteria does not grow. Clostridium botulinum is not a fun bacteria to ingest. It can make a person VERY ill.

But knowledge is power. The right balance of acids in canned salsa can keep this delight fresh throughout the winter and even spring.

This is a slightly modified version of salsa I made last year from the folks at New Mexico State University.

Simple Tomato Salsa
Makes about 18 pints.

• 7 quarts of cored, peeled and chopped tomatoes. Roma or other paste tomatos are best.
• 4 cups finely chopped green chiles. Use the seeds as well.
• 5 cups chopped onions.
• 2 tablespoons finely chopped cilantro.
• 1/2 cup finely chopped jalapenos. Use the seeds.
• 1 cup lemon juice (Canned is ok. Squeezing lemons can be a challenge.)
• 2 tablespoon sea salt (Regular salt will work just fine.)
• 6 cloves of fresh garlic finely shredded or chopped.
• 1 tablespoon medium or fine ground black pepper.
• 1 cup white vinegar (try wine or balsam vinegar as an interesting taste experiment)
  

Put everything except for the cilantro in a large pot and bring to a boil. Constant stirring keeps the salsa from burning on the pan. After reaching the point of boiling, reduce to a simmer for 10 minutes while continuing your stirring.

Add cilantro and simmer for 20 more minutes. Yes, keep stirring.

Fill pint sized jars, leaving 1/2 to 3/4 inch air space at the top.

Put lids on and process in a water bath canner for 15 minutes. Remove from boiler, tighten lids and let cool. Those that do not seal should be used that day or put in the compost bin.

Enjoy!