How to Make Salsa From Fresh Tomatoes
Tomatoes are finally ripening in our organic garden. They taste great just eating them fresh. Salsa is good and with so many tomatoes fresh from our garden makes it's even better. Let me share with you this really easy recipe for salsa.
Things you will need:
Fresh tomatoes
White vinegar
Mrs Wages Salsa mix
Clean pint jars
Canning rings and lids
Freezer containers
- Head out to your (hopefully) organic garden and pick tomatoes. For your salsa make sure to use firm tomatoes that are free from bruises or damaged spots. Roma tomatoes or a meater tomato works the best. But any tomato will work.
- If you don't have fresh tomatoes in your own garden find a local farmer that has some to purchase.
- Take the tomatoes into the house and fill the sink with cool water, put tomatoes in the sink and wash. Next cut up in a large pan to cook.
- **If you like chunky salsa scald tomatoes in boiling water for 3 minutes and then dip in cold water. Cut out cores and remove skins. Cut your tomatoes into small chunks the size you like.
- I like my salsa smooth not lumpy or chunky so I put the cooked tomatoes in the ricer and rice out until smooth. If you rice your tomatoes really good to get all meat of the tomato the cooking process takes less time.
- After cooking your tomatoes in the manner you like me asure out 6 lbs or 5 pints of tomatoes and put into stock pot. Add 1 package of Mrs Wages Salsa Mix, (The mix contains: Onion, Green pepper, Jalapeno, chili peppers, garlic and salt) 1 cup of white vinegar. Bring to a full boil and stir often.
- Reduce the heat to simmer 10 minutes. If you like it thicker cook it a little longer. It is ready to serve now, can or freeze.
- Get the corn or tortilla chips out and dip away. It's so good.
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