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Chicago Master Gardener

A blog for Chicago Master Gardeners providing information on volunteer opportunities, training, workshops and resources.

Turning Tomatoes into Salsa

Posted by Ron Wolford -

If you have a lot of tomatoes, you might want to try making the homemade salsa recipe below. For more recipes, check out this website: www.homefoodpreservation.com.

Chili Salsa (Hot Pepper-Tomato Dip)

Yields approx. 6 to 8 pints

5 lbs tomatoes, chopped

2 lbs chili peppers, chopped

1 lb onion, chopped

1 cup vinegar

1 tbsp salt

1⁄2 tsp pepper

Prepare Hot Peppers and Tomatoes

Caution: Wear rubber gloves while handling chili peppers or wash hands thoroughly with soap and water before touching your face. Wash and dry chili peppers. Slit the sides of peppers and peel them using one of the following methods:

Oven or broiler method: Place chili peppers in oven (400 F) or broiler for 6 to 8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chili peppers on burner for several minutes until skins blister. Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Cool and slip off skins. Discard seeds and chop peppers. If desired, leave skins on and chop peppers.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores.

Make the Salsa

Coarsely chop tomatoes and combine with chopped peppers and remaining ingredients in a large kettle. Bring to a boil and simmer for 10 minutes.

Fill jars, leaving 1⁄2-inch headspace. Adjust lids and process pint jars 15 minutes in a boiling-water canner.


Source: Martha J. Winter, Extension Educator, Nutrition and Wellness, mjwinter@illinois.edu




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