Whenever I get two pounds of romas from the garden, I can a tiny batch of salsa. This is a simple recipe because you whiz it all in the food processor, cook it down, and water-bath can it. If you are not familiar with water bath canning, please consult the Ball canning book or an extension service website. I won’t go into the particulars here, but I don’t want you to get botulism! Do NOT, under any circumstances, omit the vinegar and salt. That would make this recipe very unsafe for canning. And don’t add any extra veggies. You need a lot of acid to make it safe. If you DO fool around with the recipe, don’t can it — just eat it from the fridge.
This makes about 4 half-pints.
Beyond hot salsa, slightly adapted from Complete Book of Small Batch Preserving
2 lbs tomatoes
1 large onion
4 large cloves garlic
4-5 seeded jalepeno peppers
2 small hot dried chiles, seeded
1/4 c cider vinegar
1-2 t dried Mexican oregano
1 t pickling salt
1. Combine tomatoes, onion, garlic, and peppers in food processor. Process til smooth. Transfer to large pan.
2. Add vinegar, oregano and salt. Bring to a boil over high heat. Reduce heat and boil gently, uncovered, until salsa is thickened (15-30 mins).
3. Ladle into hot jars leaving 1/2 inch head space. Seal. Process 20 mins in boiling water bath.