Next weekend we are heading to Lubbock Christian University to see Caleb and the one thing he asked us to bring him was home made salsa. I haven't bought a jar of salsa in about six years because we prefer to make our own.
Abigail got the recipe below in her Tabitha class at church. While the 3rd-6th graders were learning lessons on hospitality they learned a few great recipe they can share with others. This is one of our favorites.
I blended up a couple of batches of red salsa and a few batches of green salsa.
1 28oz. can whole tomatillos (do not drain) OR red tomatoes
3 fresh jalapenos, no seeds, unless you want in HOT
1/2 white onion, diced
1/2 bunch of fresh cilantro
1 Table. cumin
2 tea. garlic salt
1 tea. Morton Canning and Pickling Salt
3 table. lime juice
Throw all ingredients in the blender and blend until smooth. This recipe make about 1 Quart Jar fresh salsa! To make green salsa I substituted (1) 28oz. can of whole tamatillos (drain about 1/2 of the extra liquid).
The salsa can be stored in the refrigerator to keep fresh. But if you don't want to take up the room in the refrigerator you can water bath process it for 15 minutes. If you are canning make sure you have sanitized your jars and lids. Also due to the acidity of this recipe, wipe down the rims of the jar with vinegar before sealing. Store salsa in the refrigerator after opening a jar.
My beloved has gone down to his garden,
to the beds of spices,
to browse in the gardens
Song of Solomon 6:2