If you’re growing your own tomatoes or have access to buy some really great ones, you can make your own salsa all summer long.
Start with about 20 ripe medium tomatoes and two clean Ball jars.
Boil the tomatoes for 3-5 minutes to loosen the skins.
Let them cool at least ten minutes after boiling so you can handle them properly. The skins should slip off with ease.
It gets messy here, so have paper towels handy. Carve out the cores and discard them with the skins. What you’re left with are slimy balls of tomato flesh and slime. Sounds yummy, right? If you like chunky salsa, rough chop the tomatoes and dump them back into the large pot you just used to boil them. (Minus the water, of course). If you like pureed salsa like I do, drop the tomatoes into the food processor and blitz until they are the consistency you like.
Add the pureed tomatoes to the large pot with 1/2 cup white vinegar and a package of salsa seasoning. I use Mrs. Wages. You could be really fancy here and come up with your own seasoning mix, but… Eh. This is easier.
Boil the tomatoes, vinegar, and seasoning for about 10-15 minutes. Your kitchen will smell fabulous. Pour the salsa into two large canning jars and let cool to room temperature before placing them in the fridge.
If you’re going to save the salsa for winter, you’ll need to can them properly. However, we’ll eat through this salsa within the month, so keeping it in the fridge is fine.
Enjoy! ♥