So the other day Samuel and I made a big pot of salsa with a box of farmers market tomatoes. We go through a lot of salsa around here and it's nice to have some homemade organic salsa on the shelf.
The recipe I use came from a good friend who is a gifted floral designer. While feeding me her zesty salsa, Annie taught me about conditioning flowers for arrangements and how to make boutonnieres and corsages.
The salsa is delicious and easy so I thought I would pass it on to you.
I used my new food processor to dice the tomatoes. After proving himself careful enough, Samuel was thrilled to get a chance to work the machine and wield the knife on the tomatoes. If I work it right I may have another good sous chef in the kitchen.
I very quickly added the mess to the pot of tomatoes and stirred them under before the fumes could scald my eyeballs.
I then added a half cup of freshly squeezed lime juice, 2 1/2 cups of white vinegar, three tablespoons of salt, three tablespoons of sugar and one tablespoon of black pepper.
After stirring in the vinegar I heated the salsa to a boil and simmered it for two or three hours to reduce and thicken the salsa a bit.
For canning I ladeled the hot salsa into clean jars, screwed on the lids and put them in a water bath canner of hot water. After bringing the water to a boil I processed the quart jars for 35 minutes (pint jars only need 20 minutes).
I need to buy some more tomatoes.