Lori makes a great salsa!!!

I've made it and really good!

Tadpole's Salsa (former KT'er)

28.8 oz can whole tomatoes
6 oz. can pickled jalapenos, seeded (or about 6 large)
1 or 2 cloves garlic
1/2 tsp. lime juice
salt and pepper to taste

Puree garlic in food processor until minced. Follow with the remainder of the ingredients and process until fairly smooth. That's it!!!

I just finely dice about 1/4 to 1/2 seeded Jalepeno pepper and add 1 small can tomatoes, chopped; garlic salt; 1 or 2 large chopped fresh tomatoes; and some finely chopped cilantro.

If you are looking for a canning recipe you can't beat Annie's salsa (Annie1992) I have been making it for several years and is the best and DH won't eat any other:)

"Here's the recipe. Note that I cut the vinegar way, way down and pressure cook mine. If you want to HWB it you may, but the vinegar will have to be increased to one cup. You can also sub lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either)."

ANNIES SALSA

8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 Â 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.Or if you don't have a pressure cooker up the vinegar ammount to 1 cup and BWB for 10 minutes.

Hope that this helps,

Stacie
girlsingardens

Makes 6 pints

Annie's salsa is legendary...It's fabulous..I BWB it. I can't wait for field tomatoes from Eastern Washington to start showing up!

Thanks all! I grew tomatoes, bell and jalapeno peppers in my garden and want to make salsa using those. Stacie, can the Annie's salsa recipe be frozen? I'm not a canner. But I am thinking about going to my sisters house where I might find my mom's canning supplies and give it a try. I have been freezing things from my garden and I'm running out of room in my freezer. I think Mom had a pressure cooker but I have always shied away from it LOL.

Does BWB stand for Boiling Water Bath??

I have always heard it called Hot Water Bath, but it would be the same thing...LOL

Deb

I make salsa in a blender. Cut vegetables in large one inch chunks: One cucumber, peeled, one sweet green pepper,one celery stalk, and half a red onion,add lemon or lime juice, and a can of diced tomatoes,a few slices of pickled jalapenos, optional tomato or V8 juice. Pulse until chunky.

This is the one my DS uses for large group events. Be sure to do this in a well ventilated area. Goggles are recommended. I don't know who Ken is but he sure came up with a HOT one. Even though he can't spell the man can cook. LOL

Ken's "Too Hot" Salsa

If you can handle VERY VERY HOT salsa try this.

# 1 bunch parsley
# 2 bunches cilantro
# 2 bunches green onions
# 1 yellow onion
# 1 red onion
# 1 white onion
# 4 to 6 lb round tomatoes
# 3 to 4 lb roma tomatoes
# 5 big carrots
# 5 limes
# 1/4 cup sea salt
# 1/3 cup fresh garlic, minced. (up to 1 cup)
# 2 1/2 lbs of habanero chiles
# 2 lbs of jalapenos

I use about a had full of parsly and both bunches of cilantro take them and let them wilt over night.
I use a food proseser to do all of this so you can make the choose on how fine or corse you want it.

The carots I make corse. Put juice from the limes in, up to 1/2 cup and some sea salt and I love garlic so I put a cup of minced garlic in ,however it taste better with 1/3 cup.

This makes 2 1/2 to 3 1/2 gallons, you may want more tomatoes or more salt. It's totally up to you. Now I do it this way because my wife and kids like it mild so the peppers go in last. When adding the chiles start slow and add them according to your heat tollerance.

From: Ken Silva, Silva154@cs.com
Posted By: Ken Silva To PepperFool.com
Post Date: 06-28-02

Here is one for Freezer Salsa, I've never made it but it sounds good!

Freezer Salsa

Print this Recipe

DVO Recipe Center
Makes: 10 cups or 40 (1/4 cup) servings

Donna, a Home Cook'n reader, sends us this perfect recipe for
delicious, homemade salsa to store in the freezer. This seems the perfect
solution when you'd like to make salsa with that bumper crop of tomatoes but
wonder if your house can handle the added heat of canning.

10 to 12 large very ripe tomatoes
2 large cooking onions, finely chopped
1 tablespoon vegetable oil
8 minced garlic cloves
2 (5-1/2 oz) cans tomato paste
8 jalapeno peppers, seeded, minced or 1 (4-1/2 oz) can diced green
chilies, undrained
2 green peppers, chopped
1/2 cup white or cider vinegar
1 tablespoon paprika
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper ( optional )

1. Core, seed, and coarsely chop tomatoes to measure 10 cups.
2. Heat oil in large saucepan over medium heat. When hot, add onions
   and garlic. Cook, stirring often, until onions have softened, 7 to 10
   minutes.
3. Add tomato paste, tomatoes, jalapeno peppers or chilies, green
   pepper, vinegar, paprika, sugar, salt and cayenne, if using.
4. Bring to a boil, stirring occasionally until thickened, about 30
   minutes. Cool to room temperature before packing into straight-sided jars,
   freezer containers or zip-top freezer bags.

Notes: Measure a cup or two of the salsa into re-sealable plastic
bags, gently press flat, then freeze for easy and swift defrosting.

Here is another I found:

How to make Freezer Salsa
From a beginner to beginner

by Liza Drellack
Throw out the Pace, give up Taco Bell. If you want really good salsa I
suggest you make it yourself.

And here is an excellent recipe to get you started.

Here is a list of ingredients and supplies you will need:

a.. 5 lb tomatoes
b.. 3 c onions
c.. 1 c green pepper
d.. 1/4 c jalapeno pepper
e.. 3 tsp canning salt
f.. 1/2 c apple cider vinegar
g.. 1/4 c sugar
Ingredient Preparation

Tomatoes: First remove the stems of the tomatoes and rinse any dirt
off. Then place them in extremely hot water to loosen the peelings. This is
known as blanching. It only takes about 3 minutes in the water and the
peelings are loose enough to take off. Remove tomatoes and begin to peel
them. Be careful: this is hot.

Onions: To prepare your onions you will have to remove the peelings.
After they are cleaned begin to dice them. A food chopper works excellent
but you can also do it the old fashion way with a knife.

Green Bell Pepper: Slice open and remove the seeds. These also have to
be diced.
Jalapeno Pepper: Like the green bell these also have to be diced. You
don't have to remove the seeds, but word of warning the seeds are something
that will give your salsa that hot bite. My suggestion is to leave some. If
your salsa still lacks that kick, you can add some more jalapenos later.

Canning salt: There is a difference between Canning salt and ordinary
table salt. Make sure you use canning; this can be found in your local
grocery store.

Apple cider vinegar: This not only helps with the preserving. The
apple cider vinegar gives the salsa a sweet taste.

Sugar: Also a must to get a desired taste.

After you have all your ingredients prepared
a.. Begin by adding your diced ingredients with your peeled tomatoes
in a large pot.
b.. You have to mush them all together, easy way to do this is to
squeeze tomatoes in your hands.
c.. Add vinegar, then mix in your salt and sugar.
d.. When combination is mixed thoroughly place pot on burner.
e.. Bring your salsa to a boil, leave at a constant heat for 25
mins.
Allow to cool.

Then ladle appropriate amount in your freezer bags.

You can sample the product after cooled, but be sure to freeze the
rest.

Makes a great snack, just pull out of the freezer and thaw.

These all sound great. How will I choose? LOL
Nodakgal, that last one sounds like a good one to freeze and has the tomatoes, and peppers I've grown.
Thanks everyone!