Delicious Homemade Salsa

There is such great satisfaction that comes from growing your own food. It is a feeling that is hard for me to put into words. I had to take a picture of one of many of my pots containing basil. They do not grow fast, thus teaching patience, but it is worth the wait! It is my family's favorite herb and then cilantro, the next favorite. I use both of these herbs in my homemade salsa.

I was in my early thirties, married and working at a small Christian school in Missouri teaching a combination class of First and Second Graders. I also coached cheerleading and my husband was the basketball coach. But as busy as we were, we still took the time to plant a garden. Not a small garden for just my husband and I, but a large garden to share and put up food for the winter. That was how we were raised. So a mom of one of the girls I coached asked me if I would like her Italian Grandma's recipe for canning Salsa. Of course I said, YES. I have been canning that recipe for over 30 years. My sister's kids were my biggest cheerleaders. They loved my salsa and wanted me to bring a jar over every time I visited. It even became a traditional Christmas gift with a bag of chips.

Over the years I have lost the handwritten recipe, but I have made it enough times it does not matter. I don't measure it anymore, but have plenty of taste testers,

Some years it is better than others and for a long time I could not figure out why. Now I know. I use homegrown tomatoes. It mostly depends on the weather and how well the tomatoes grew. It is all in the tomatoes! But, the salsa was always good. I am going to share that recipe with you. The great thing about canning your own, is that you know what is in your food and can adjust the recipe to your liking. :)

This is my recipe:

2/3 bushel tomatoes (25-30 pounds) washed and diced

3 pounds of onions, chopped

4 large green peppers, chopped

Jalapeno peppers (to taste) I used 4-6 peppers

4 tablespoons of minced garlic (some years I added fresh garlic)

4 tablespoons of dried basil

4 small cans of tomato paste (sometimes I left this out)

1/2 to 1 cup sugar (to taste) I have some that like it sweet and others who don't. I make some with sugar and others without. I just label the batches.

2 Teaspoons of salt (to taste)

Combine in a large pot and simmer for 20-30 minutes. If want it thicker, keep cooking until desired thickness. Put into jars. If you can it, follow USDA guidelines.

The beauty of this recipe is it can be the base for other dishes. In the winter, I can open a quart or 2 of the salsa, add chili powder, cumin, black beans, and cooked hamberger for chili. Or I can add some fresh basil and Rosemary and make spaghetti sauce, or add some cubed steak and veggies and make a stew. All quick, easy, and delicious!