Preserving Summer…

Homemade Summer Salsa
by The Gourmet Farm Girl
This jar of garden goodness will take you right back to summer when you open one
 next winter on a cold snowy day…
2 cups of assorted peppers (chopped)
including hot peppers if desired

24 cups assorted tomatoes (chopped)
Romas work well they have less juice
2 large onions (chopped)
2 limes
4 Tablespoons cumin powder
4 Tablespoons granulated garlic
1 Tablespoon Black Pepper
1 Tablespoon Salt
1 small bunch of fresh cilantro (about 2 cups chopped)

In the large bowl of a food processor chop the peppers; pour (with the juices) into a large stainless steel stock pot; chop onions and pour into pepper mixture; chop the tomatoes and pour into a colander to drain some of the juices; pour into the stock pot with peppers and onions.

Heat over medium to medium high heat adding the cumin, garlic, and pepper, salt and chopped cilantro and the zest from 2 limes; Simmer for 15 -20 minutes

Spoon into hot sterile glass pint size jars; adjust lids and process according to your home canner instructions for salsa.


Makes 7-8 pints