I decided that I wanted to make a great salsa recipe and I knew exactly where I wanted to start:
You cannot get great produce like you can at the local market, grown by the local farmers. No offense to the grocery stores around here, but I have yet to find a tomato that actually tastes like a tomato should on any shelf in this town.
Again, buying local produce also means that I know where the food comes from and what was done to it during the growing process.
The next step is the longest. Prepping all of the ingredients. I chopped three different colors of bell peppers.
The dogs held down the front porch.
I chopped five cups of jalapenos.
My husband and the cat held down the couch.
I chopped eight cups of onions. (My least favorite part of the process!)
Add that all to a pot with 16 cups of fresh diced tomatoes.
Toss in some garlic, salt, sugar, vinegar, and cilantro.
Now we're ready to start cooking.
I love watching the process of how the ingredients meld together.
After about 45 minutes the salsa was ready to can. Using the jars that had been sterilizing while the salsa was cooking.
This is my favorite picture from the whole canning process. What it says to me is "you have worked hard to make good food for your family. Take a break while I finish the process."
One last step, the waiting. Waiting to hear that glorious "popping" sound of the jars cooling down and sealing. No matter where I am in the house, or how faint the sound, I count in my head how many pops I hear. I tend to hold my breath until the last one seals.
And now we are set for a winter of homemade salsa.
