Homemade Organic Salsa with Garden Fresh Tomatoes
by Kaitlin W
Gluten Free
Low Carb
This is my mother's world-famous homemade salsa recipe, featuring fresh ripe tomatoes straight out of her garden. I live a full day's car ride away from my mom, so the last time she came to visit I made her teach me how to make this childhood favorite of mine. As a master gardener, my mother firmly believes in the power of Mother Nature's seasonal, ripe and delicious bounty. So, up to Fargo she came with dozens of gorgeous tomatoes from a nearby farmer and away we went! I hope you enjoy this salsa recipe as much as I do!
15 large tomatoes 2 green peppers 3-6 jalapenos 1 can diced green chilies 4 onions 1 cup white vinegar or apple cider vinegar 1/4 cup sugar 2 1/2 tablespoons salt 1 shake of garlic powder 1 can tomato paste
    Boil the tomatoes. Shock the tomatoes by running them under ice-cold water. Peel those tomatoes! No one likes skins in their salsa. Chop up all remaining ingredients to a size you prefer (big chunks or tiny bits). Put everything into the pot and boil for about 90 minutes, or until it reaches a consistency of your liking. Can it all! And here's the secret: Turn your cans upside down to ensure they're sealed as tight as possible! We left this overnight to allow them to properly cool, since the jars are practically boiling hot when you put the salsa in.
Nutrition facts (per serving):