In the summer, our family makes salsa fresh from the ingredients in our gardens. We love salsa and the men eat hoards of it while playing Domino's until all hours of the night.
*If you have a lot of leftover juice, it makes a really good vegetable soup or chili base, so don't waste it. Can it in quart jars according to your altitude. It is a great way to make really tasty soups and stews in the winter.
5 gallons fresh tomatoes, peeled and chopped
4 large onions, chopped
6 large jalapenos, chopped with seeds
1/4 cup fresh chili powder, make sure the chili powder has no other ingredients in it, only ground chilies [our favorite is chipotle, a dried smoked jalapeno pepper]
1 whole head of fresh garlic, crushed (about 8 to 10 cloves of garlic)
2 large bunches of fresh cilantro, chopped
1/4 cup ground cumin
6 limes, juiced
2 tablespoons salt
Blanch to peel the tomatoes. Remove the skins and chop the tomatoes. Add onions and pepper. Stir in spices and juice. Simmer for about 1 hour. Puree the salsa if you want a smooth salsa. For our family the cooking for an hour breaks the salsa ingredients down enough for our preferences. You can now fill sterilized pint jars with salsa. Place on lids and rings. Water bath pint jars according to your altitude.