Once again the tomatoes have invaded our home. From the time of only having one or two available to use, we now have 30-40 that are ripe and ready to go (what you see in the photo is less than half of the tomatoes we used). So, what to do with them all? Well today, I plan to make a few batches of salsa, but later harvests will be used for soup, tomato base, and just plain canning. This recipe is for a very large batch of tomatoes, if you have a much smaller harvest, you will need to halve or quarter this recipe. Now, on to the recipe...
- 30-40 tomatoes (comes out to around 8 quarts)
- 3 batches of green onions (12-15 individual plants)
- Approximately 36-40 ounces of roasted Chile peppers (the cans come in various sizes, so we get a 28 oz can and a 12 oz can. You can add more or less, depending on your preferences) (We use mild peppers, but you can use hotter ones if you wish)
- 1 cup of white distilled vinegar (5% acidity)
- 1 tablespoon pickling salt
What you need...
- Core the tomatoes
What to do...
- Doing it now is much easier than doing it after you have removed the skins. If you are unsure of how to do this, I have provided a short guide for you... How to Core Tomatoes
- If you are unsure of how to do this, I have provided a short guide for you... How to Peel Tomatoes
- Tip: You will notice that the cutting board is resting inside a baking dish. This is to contain the vast amount of tomato juice that is released while cutting
If you are only interested in making a fresh salsa and plan to use this entire amount within a week or so, than you are done. The flavors will intensify over time. You can also do this step a day before the actual canning process; just keep the salsa covered and in the refrigerator.
If you plan to can the salsa, I will supply the instructions I use in my next article... Canning your Salsa