Fresh From the Garden Salsa

We absolutely love this salsa - and it's pretty easy to make and then can using a waterbath canning system.

Ingredients:

5 pounds plum tomatoes
2 large onions
2 red bell peppers
2 green bell peppers
1 cup white vinegar
2 teaspoons salt
4 tablespoons chopped cilantro
Spice peppers - habanero, serrano, jalapeno, etc - to taste

We gathered five pounds of various tomatoes from the garden, cored them, and cut into chunky pieces

We had two large onions from our CSA this week, so we cut off the ends, and then also cut into chunky pieces

Next, we removed the seeds and pith from the bell peppers and cut those into chunky pieces

And lastly, we chopped fresh cilantro from the garden

Combine all fresh ingredients in a large stock pot, along with 1/2 cup vinegar (reserving the other 1/2 cup for later) and the salt.

Simmer uncovered until reduced to desired consistency. While reducing, add remaining vinegar, spicy peppers and additional salt to taste.  Keep in mind that warm salsa will taste spicier than its refrigerated counterpart.  Wait at least 30 minutes after adding spicy peppers and taste salsa before adding more.

Process salsa in a waterbath canner like you would any other vegetables - and ENJOY!