Peach Mango Salsa
Making Salsa
We grew just enough tomatoes to make a batch of salsa this year. We tried to grow a lot more but we had blight on most of them.Along with the tomatoes, we also grew all the garlic and peppers, including the jalapenos, and the fresh herbs.
Salsa veggies
Ingredients
8 cups tomatoes, chopped (about a dozen tomatoes, plus some cherry tomatoes)4 cups mangoes & peaches, peeled & chopped (2 mangoes & 5 peaches)
2 cups onion, peeled & chopped (3 medium onions)
4 cups peppers, chopped (2 green bells, 2 Anchos, 2 Anaheims, 2 Peppercinis, Corni di Toro, 1 Purple Marconi)
1 cup jalapenos, diced
16 cloves garlic, minced
2 tbsp fresh oregano, chopped
2 tbsp fresh cilantro, chopped
6 cups cider vinegar
2 3/4 cups sugar (the recipe we used as a guide didn't call for any)
2 tbsp salt
2 tsp cumin
4 cups tomatoes
Garlic
Directions
Wash and chop everything, then cook it all in a big pot for an hour. Ladle into sterilized bottles and cook in hot water bath for 15 minutes. Let cool, label and horde them until you run out.
Everything chopped, ready for the pot
You can decide how long to cook this for, from 20 minutes to an hour. The shorter the cooking time, the chunkier the salsa. We cooked it longer because we found it too runny, but we're fine with a less chunky salsa.
The process
After an hour of cooking
We got 10 pints from this batch, which was a double batch.
16 x 250 ml & 2 x 500 ml
Personally, I like a sweet salsa, and if I make it again I will be adding another 1/2 - 1 cup of sugar, but overall, it's a fantastic salsa.
Tortilla chips & peach mango salsa
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