Salsa

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This summer I finally plantedand maintained a successful garden!  Iplanted my tomato plants and herbs in pots though, because I didn’t want tohave to figure out how to chase off the multitude of rabbits that live in ouryard.
Along with my garden success,I was able to check off another 30x30 recipe! I made my mom’s homemade salsa using tomatoes and green peppers from mygarden! *happy dance*
Below is the recipe as I madeit.  I would characterize it as a mildsalsa, though those who are more sensitive to spice would probably call it amedium.  I’ve also added a chart withsome ways to make a hotter salsa.
Recipe Notes:

Ingredient	Mild Salsa	Hot Salsa	Extra Hot
Jalapeños	½ cup	1 ½ cups	1 ½ cups plus 1-2 habaneros
Chile Powder	1 tbsp	2 tbsp	2 tbsp
Cumin	1 tbsp	2 tbsp	2 tbsp

SalsaRecipe from my Mom
1 cup jalapenos, ribs &seeds removed from half3 cups green bell peppers,diced3 ½ cups onion, diced1 headgarlic, separated, peeled, & minced        1 ½cups white vinegar (5% acidity)2 tspcrushed oregano2 tbspchile powder2 tbspcumin10cups beefsteak (Italian) tomatoes, diced2 tbspsalt18 oztomato paste

Combineall the ingredients except the tomato paste in a large stock pot.  Slowly bring to a boil.  Reduce heat and simmer for 1 hour or untilthe vegetables are all cooked.  Stir thepot every 15 minutes or so.
Addthe tomato paste and simmer for 20 minutes. Watch the pot carefully, stirring frequently, so as not to burn thesalsa.
Use aheat-safe funnel to pour the salsa into pint sized jars, leaving some roombetween the salsa and the lip of the jar. Screw the cap on as tightly as possible and flip upside down.  Repeat with the remaining jars.  The heat from the hot salsa will activate theglue on the lids, rendering a water bath unnecessary.  Leave the jars upside down for 30-60minutes.  Then continue cooling the salsaright side up.
Makes 7-8 pints or salsa

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