My apologies for being MIA this past week. My family and I went to the Outer Banks, NC for a vacation. We spent a lot of time soaking in the sun at the beach and eating fresh seafood. It was a wonderful, and much needed, break away from reality. Before we left for the OBX, my parents drove down to VA and stayed with us for a night to break up their trip. We then all headed out the next day for NC.
As you may recall, I had purchased 30 pounds of tomatoes from my farmer’s market. Before I left, I wanted to use up the rest of my tomatoes, so my mom helped me can some salsa. This salsa is easy, but so tasty and has a nice little kick from the jalapenos as well – perfect for chips, grilled chicken, fish, pork, etc… Can’t believe the summer is almost over… hope everyone is enjoying it!
- 15 cups chopped tomatoes
- 5 cups diced white onion
- 6 jalapenos seeded and diced
- 4 garlic cloves minced
- 1/4 c cilantro minced
- juice of 2 limes
- 3 tsp salt
- 1 1/4 cup apple cider vinegar
- Combine all ingredients in a large stock pot and bring to a boil. Reduce heat and simmer 10 minutes.
- Ladle hot salsa into 4 quart-sized mason jars that have been sterilized. Leave 1/4 inch headspace.
- Process 15 minutes in a boiling-water canner.
- Allow jars to cool. Once cool, press down on lid to ensure properly sealed.
- Store in a cool place.
Yields: 4 Quarts
Here are some pics from my vacation!