Wonderful Salsa
This is the best salsa recipe Ive found so far and Ive tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 40 (well within the safety limit for boiling water bath processing).
This is the best salsa recipe Ive found so far and Ive tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 40 (well within the safety limit for boiling water bath processing).
- Carbohydrate 53.9971288364758 g
- Cholesterol 0 mg
- Fat 1.95063441105598 g
- Fiber 13.8075220154639 g
- Protein 10.7662095678327 g
- Saturated Fat 0.341163760821781 g
- Serving Size 1 1 quarts, 96 serving(s) (882g)
- Sodium 10418.4935040046 mg
- Sugar 40.1896068210119 g
- Trans Fat 0.54788004298929 g
- Calories 246 calories
Step-by-step
- Mix all together and bring to a slow boil for 10 minutes.
- Seal in jars and cook in hot water bath for 10 minutes.
- This is a medium salsa.
- This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
- Yields 3-6 quarts or pints.
My Go-To Salsa Recipe: A Garden-Grown Delight
As a busy working mom, time is precious. Finding recipes that are both delicious and easy is a constant quest. This salsa recipe isn't just easy; it's a celebration of fresh, garden-grown ingredients. And honestly, the reason I even bother with my little vegetable patch every spring is entirely for this salsa. We simply wouldn't be the same without it. It's that good.
I stumbled upon this recipe in a local hospital cookbook – yes, really! – and it’s become a family staple. I’ve tweaked it over the years, making it my own. It's the perfect balance of sweet, spicy, and tangy – the kind of salsa that disappears in minutes. What makes this even better is that it's been rigorously tested. One of our friends, a food scientist, actually took a batch to work, tested the pH, and confirmed it's perfectly safe for canning using a boiling water bath. That’s peace of mind for any home cook.
This recipe isn't just about deliciousness; it's about memories. The smell of the onions and peppers sautéing always takes me back to childhood summers, spent helping my own mother in her garden. It's a taste of home, no matter where I am. The vibrant colors and fresh flavors are a welcome addition to any meal, from simple tacos to grilled chicken. I’ve found that the best way to enjoy this is straight from the jar, with some tortilla chips, but it's fantastic on eggs, in burritos, or as a topping for salads too. The possibilities are endless.
Why I love this recipe:
- Simplicity: It's incredibly easy to make, requiring minimal chopping and prep.
- Fresh Ingredients: The fresh, garden-grown flavors are unmatched.
- Versatility: It can be used in countless dishes or enjoyed on its own.
- Canning friendly: The safety testing ensures that you can easily preserve it for later use.
- Adaptability: Adjust the amount of jalapeno to your preferred spice level.
I make large batches of this salsa every year, and it’s always a hit. It's become a tradition in our family, a symbol of summer, and a taste of home. I hope you'll give it a try and make it your own.
This salsa truly encapsulates what home cooking is all about. It's about using simple ingredients, creating something delicious, and sharing the results with loved ones. From my kitchen to yours, I hope this recipe brings you as much joy as it brings to me. It's the perfect blend of flavors, textures, and memories. And let's be honest, the best part is the satisfaction of knowing you created something so delicious from scratch.
Remember to adjust the heat level to your preference! You can easily reduce the amount of jalapenos or substitute a milder pepper if you prefer a less spicy salsa. Some people even add a touch of sweetness with a bit of honey or agave nectar. Experimentation is key to making this your very own special salsa recipe! Enjoy!
