Saturday, September 12, 2009


We canned twenty-two pints of salsa and seven of chili sauce this week. I can actually say "we" since I participated. I haven't had time to help in the kitchen during blueberry season. Since the days are getting shorter we cut our evening picking hours. So I helped to chop yellow peppers and press garlic and pour vinegar.

Canned salsa is okay during the winter when there are no fresh tomatoes, but my favorite way to eat salsa is fresh with tortilla chips. Sorry, I don't measure ingredients, so it's not a real recipe, but here's how I make salsa.

Fresh Salsa
grape tomatoes, quartered
red onion, chopped
green pepper, chopped
cilantro, minced
parsley, minced
jalapeno peppers, minced
apple cider vinegar
garlic salt
Combine all ingredients in a bowl. Mix thoroughly. Serve with tortilla chips. Refrigerate leftovers (the salsa will gain heat as it sits).


  1. Oh I like salsa so much! But it has to be super HOT (in my opinion:)!
    Try using lime juice in place of the apple cider vinegar next time.
    That's what we like to do in fresh salsa because the lime pares very well with cilantro. And, we like to add tometillas too.

  2. This looks so good,:) I love salsa and chips, but have never attempted to make salsa before.

  3. How fun, Amy! It always feels so rewarding to get the produce canned, and you all were able to get a lot done! Thank you for sharing the fresh salsa recipe. It sounds good, and I look forward to trying it! Would you mind sharing your canned salsa recipe as well? It looks like the salsa that I would like to make, but have yet to find a recipe for. (I made some this year, but it did not have much 'sauce' to it which my Dad likes to have.)

    If you all do any more canning this year, I hope that it goes well for you!

  4. For the canned salsa I followed the same procedure for the fresh except that I added some tomato sauce that I had boiled to thicken a little. I think we canned the salsa in the pressure canner, though I wasn't directly involved so I'm not sure.