I think I’m a little crazy. . . and those who know me probably would agree!
Why, you ask?
Well, every summer I grow my own tomatoes . . . and I don’t really like tomatoes.
I grow my own tomatoes partly so I that I will be able to can my own salsa . . . and I’m not a big salsa lover!
Yeah, that’s weird.
The first year that I grew tomatoes, I had so many of them that I didn’t know what to do with them. So I asked a friend for her salsa canning recipe. Now I have made this salsa for four years, so when I recently used Aldi’s salsa in a recipe–I didn’t like the taste! So I decided that I better keep up the canning of my own salsa!
I use the salsa mainly in the different recipes I make that require salsa. I use it in my Make-Ahead Burritos and in my **slow cooker cheese dip** that I use with tortilla chips. **(I just put a 2 pound block of Velveeta cheese (Aldi’s generic version), one pint of my homemade Jalapeno Salsa, and 1 can of refried beans in a medium size crockpot. I heat it on low or high depending on how much time I have until the cheese is melted. I use this for large get-togethers!)**
Now, I have to add a few disclaimers about this salsa:
(I know I’m not selling this very well, but I’m trying to be brutally honest with my opinions! Some of you may love to can your food. I am neutral: I don’t love all the work, but I like the end result!)
- I have never tried another kind of homemade canned salsa, so I have nothing to which to compare my recipe.
- There is no magic amount of jalapeno peppers to add. Sometimes I get it a little spicy! (Which might be perfect for some people–I like my salsa mild!)
- It takes a long time to prepare. Every time I make it, I think, “Is all this work really worth it?” It is if you like the taste of it better than store-bought salsa (which I do), and if you like more organic/home-grown foods. There are no preservatives, additives, or food coloring. And it is a cost savings–even over Aldi’s salsa. However, it took me about 3 hours to do make 7 pints of salsa (12 cups of tomatoes). My tomatoes were small, so maybe it took me longer than it would if I had large tomatoes as I had to core and peel every single stinkin’ little tomato!
- I would highly recommend having a food chopper/processor. I used to only have a mini 2-cup food processor, and even that was wonderful in chopping all those vegetables/fruits. I burned up the little processor’s motor this past year and invested in a 9 cup food processor, and it was wonderful! I really admire all those homesteaders years ago who canned all their food–and did it all by hand. It makes me feel quite lazy every time I can salsa and complain how time-consuming it is!
Here is the original Jalapeno Salsa recipe as it was given to me– and then I will put in parentheses what I actually did. If I used the amount of jalapeno peppers that the recipe called for, I think I would be on fire forever! I rally don’t see how that could be the right measurement, but I’ll include it just for fun!!