After making a lot of tomato sauce I decided what I needed next was a good salsa recipe, so I bugged my friend Jen for one. Jen lives on a huge property by the water in Kingston and plants tons of tomatoes among other things and has a big party at the end of the year to do all her preserving. In the past when we were living in Toronto in a small condo without a garden she was nice enough to bring us salsa and pickled tomatoes. So thank you Jen for sharing your recipe! I made a few changes to work with what I had in the fridge, but this is pretty much what Jen gave me. Included are also preserving instructions.
7 cups Peeled tomatoes (to remove skins place in boiling water for about 2 minutes and remove and place in ice water)
2 cups Jalapeno peppers, chopped
1 cup of seeded jalapeno peppers, chopped (if you like the heat, leave some seeds in)
1 Yellow Bell Pepper, seeded and chopped
½ Cup cider vinegar
¼ Cup loosely packed finely chopped cilantro
1 Tbsp finely chopped fresh oregano or marjoram
1 Tsp salt
2 Tbsp lime juice
In a large saucepan, combine all ingredients and bring to boil over medium-high heat, stirring constantly.
Reduce heat and boil gently, stirring frequently, until slightly thickened about 10 minutes.
Prepare jars and lids. (I usually just run the jars through the hot rinse cycle of the dishwasher. This ensures there is no bacteria and that they are sterile. You can also simmer them in a big, big pot ensuring they are covered with water. Just bring the water to a boil and then put the jars in the pot. Simmer for about 10 minutes. Keep them warm until you are ready to use them.)
Ladle hot salsa into prepared jars, leaving ½ inch of headspace. Remove air bubbles by inserting a spatula/spoon/utensil and moving it up and down the inside of the jar. You will see the bubbles come to the surface if there is excess air. Wipe the rim of the jar. Centre lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
Place jars in large pot, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. (i.e. leave them in the boiling water). Turn heat off and leave jars in pot for 5 minutes. Remove jars (preferably with tongs because they are going to be very hot), cool and store.