How do you salsa? Scoop the chunks, dip the juice or a little bit of both? I am more of a dipper and not a big fan of the chunky chunks. Luckily, I have a family friend, Kevin, who makes the most perfect salsa I have ever had! It is flavorful with the perfect amount of heat and the texture that I have always been looking for in my salsas. I had the privilege of helping him make salsa this summer and now I have enough salsa to last me three years. We woke up to get to the farmers market and grocery store to buy all of our ingredients. We started my scoring the tomatoes, blanching them so we could peel them. We blended the tomatoes and all the other ingredients. That is the key to this salsa, blending all of the salsa gives it the texture that I love. We made a triple batch so we had LOTS of salsa.
Another new experience for me was the canning process. I have seen it done a couple times on Food Network so I was excited to try it. It made me nervous because you have to be very careful about sanitation and doing it incorrectly could ruin the whole jar. First we boiled the jars to sanitize them and placed them in the oven (this was done the night before).
The next morning we warmed the jars in the oven. (We assume) this is so that the hot salsa doesn’t crack the jar. We put the salsa in the jars with a funnel, wiped the rims clean, placed the lids on and barely tightened the rings. The reason for this is for the air in the jars to escape when the jars are boiled so it “cans” itself. We boiled the jars for 15 minutes.
When we took the jars out the lids started to suction almost immediately as the “popped” in the cooler air. We then tightened the rings all the way and let them cool.
Kevin does this all by himself each summer. It was such a process that I can’t imagine doing it alone. I had so much fun making this salsa and I swear I love it even more because I know how hard it was! Thanks Kev!!
We made 49 jars of salsa, both spicy and mild… If you are lucky enough, maybe you will get a taste ;)