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 There truly are two things I cannot pass up in the Summer. Pickling Cucumbers and Tomatoes!!! I grow Romas, Super Sweet 100's and Brandywine Heirlooms... my favorite choice for sauce and salsa is a mix of Romas and Super Sweet 100's ~ the tiny super sweets throw off that sweet flavor that counter acts the heat from the chilies I use. I grow my own jalapenos but, I prefer a pasilla/poblano in most salsas. I like to be able to eat the salsa without a fire extinguisher at my side. Don't have room or time for a garden? You can still find great deals in your local markets on Romas (around here the price ranges from .67-.99 cents per pound) You need a good 7 pounds fresh from the store to start with but, you end up with 7+ pints! that's a deal and its homemade!! Here is my favorite salsa to make - you can make and freeze, store in fridge or waterbath can to save some for cold Winter days ahead (I've been known to use my salsa in my Winter Chili and Soups/Stews) What is also nice about my recipe - it does follow the safe recipe Guideline from NCHFP so, no double-guessing if it's 'safe to can' or 'shelf stable'! ~Enjoy! Diane Diane's Fresh Roma Salsa Ingredients: 6 cups Roma Tomatoes, peeled and cored & diced 3-1/2 cups onion, diced 3 cups green bell pepper, diced 2 cups jalapeno pepper or poblano pepper, diced 1/2 cup mild green chilies fresh, diced 3 teaspoons canning salt Dry Spices: adjust to your taste 2 teaspoons black pepper 2 teaspoons cilantro or parsley 1 teaspoons garlic powder 1/8 teaspoon red pepper flakes 1-1/2 cups bottled lemon juice Directions: Wash, peel and core tomatoes. See my "tomato prep link click: here" Combine all ingredients in a large pot on stove. Bring mixture slowly to a boil and continue to boil {gently} for ten minutes, you do not want to overcook the mixture - try to keep the onions and peppers on the firm side, not mushy. Pour mixture into hot jars, with 1/2" head-space, cap with hot lids and rings to finger-tip tightness. Process in boiling water bath for 15 minutes - adjusting for your altitude Yields Approx: 6 pints Recipe: follows the safe Guideline under NCHFP "Choice Salsa" Photos by: Diane Baker for Canning and Cooking at Home **Recipe note: DO NOT alter overall amounts of peppers & onions in this recipe - The total combined amount must not exceed 9 cups. Do not substitute or swap out the bottled lemon juice for vinegar. However, you can use bottled lime juice instead.
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