I never got around to canning salsa last year, so I was excited to give it a try this year. I was able to find a box of canning tomatoes at the Farmer’s Market for only $10, and the onions & peppers cost another $10. So far I have been able to squeeze this extra money out of my grocery budget.
Yesterday I chopped the onions, green peppers (2 of Ben’s favorite ingredients…JJJKJT), banana peppers, and chili peppers. I had to roast the chili peppers first. In Colorado we buy them already roasted, but here in Virginia they have never heard of that. I just put them in the oven for 25 minutes at 425 degrees. This is what they looked like:
I probably should have bought more, but I didn’t know exactly how many I needed, or how many batches of salsa I would get out of my tomatoes. Ben likes spicy salsa, and I prefer the sweet. I don’t have a stock pot big enough to do a double batch at one time, so I ended up doing two separate batches. The first was sweet. I got eight pints and one half pint jar, plus a little extra in the refrigerator. Then I did a batch of hot salsa. I had to add some cayenne pepper & hot sauce to get it hot enough for Ben. I also put in 6 jalapeño peppers (I nearly choked getting them chopped up because the smell was so strong). We got seven pint jars of hot salsa (I ran out of jars), and a bit in the refrigerator. My feet are tired and my house is hot, but it’s done!
Sweet on the left, Spicy on the right.