Canning salsa and recipe

We are filling our canning pantry up fast for the fall and winter months.  We are so blessed with good weather (usually we have a threat of snow looming over us at this time) and a good (even if  my rows aren't as straight as Dude's -smile) producing garden this year. 

There is a whole row waiting to be filling with salsa. I LOVE salsa and it goes fast in our house.  I need to can at the very least 20 jars. 

I did head out to the garden to get peppers. 

And scallions, I had picked an onion last night. 

I did have some tomatoes ready with many green ones on the vine. I headed to our nearest farm market and got a half box of tomatoes. 

I did also find to giant zucchinis in the garden. 

Right after me, Dude brought in more cucumbers. 

I picked peppers...

And more peppers...

and more peppers...

Every thing went into the food processor.  In days before I had a food processor I cut everything by hand , so that does work just as nice. 

I'm halfway there.

Here's the recipe:

Restaurant Salsa

g = we grew in the garden this year to inspire you to grow your own food.

4 garlic cloves (more or less it's up to you)  -g

1 chopped onion -g, I used a white onion in the first group and scallions in the second

3 cups peppers - g , mix it up I used a green, 3 jalepeno, and 3 Thai chilis

6 cups of tomatoes g, again I mixed it up (it was around 20 tomatoes)

2tsp cumin

1/2 bunch of cilantro - now I like the stuff, you can reduce if you like

1 tsp of dried oregano g

1 1/2 tsp salt

1 Tbsp sugar

2 Tbsp lime juice

1 cup white vinegar

6oz can of tomato paste. 

I whirled  all the veggies  in the food processor , add it and the rest of the ingredients to a large pot and cook until boiling. 

Fill your jars (it will be 5-6 pint jars).  Be sure to follow the proper canning procedures (washing jars, boil, filling correctly... )

Process in a water bath.  I am high altitude so I did 40 minutes.

peace