This salsa using garden fresh tomatoes, peppers and beautiful spices has incredible flavour.
It was the summer of bumper crops in the Nutmeg Disrupted gardens. By gardens, I mean flower beds and numerous containers. The “garden garden” was covered with grass a few years back because of time constraints with work and travel.
My First Large Garden
The original garden I first started with turned into a 4000 square foot growing oasis. I had huge tubs set around the perimeter to collect rain and to help make the task of watering not quite such labor-intensive work and it was easier on the well
Each row was mulched with layers of newspaper which I then covered with a thick layer of freshly cut grass, which was topped up weekly. I was cutting 7 acres so there was always a fresh supply.
Then in the fall the garden would be put to bed for the winter with a thick layer of leaves. The complete farm was surrounded by trees, by time you raked and loaded the 20th truckload you stop counting!
Then in the spring a farmer from over by Radway would come with his magic tractor sized tiller and for $30 turn it all into 2 feet deep of pure black gold!
Gosh I miss that garden!
Downsizing the Garden
But downsizing does not mean you cannot have success. With a bit of creativity and good gardening practices you can have a fantastic harvest from limited space.
I start my seeds under lights in the winter. Being in northern Alberta I like to get a bit of a jump on the growing season for things like peppers, tomatoes and celery. My growing season is relatively short, and you never know if those super-hot temperatures will be achieved. The more mature the plants are the better success for a bountiful harvest is possible.
This year I grew tomatoes in containers and in the 2 flower beds out back. It was an extremely early Spring followed by a record-breaking summer. And my garden showed it. Off of 8 tomato plants I harvested well over 100 pounds of tomatoes.
Making Salsa
This recipe is a combination of a few recipes. The depth of flavor of this salsa is just fantastic. Tangy and smoky with a nice freshness to it. I did a few different takes on the recipe making one mild and one with a nice kick of heat.
- 24 cloves of garlic - minced
- 20 large tomatoes - diced
- 2 large red onions - chopped
- ½ teaspoon dried coriander
- ½ cup of fresh squeezed lemon juice
- ½ cup of fresh squeezed lime juice
- 2 tablespoons + 2 teaspoons of chili powder
- 2 tablespoons + 2 teaspoons of cumin
- 2 teaspoons of salt
- 2 teaspoons of pepper
- 4 tablespoons of honey
- 2 tablespoons of dried parsley
- ¼ teaspoon of celery salt
- 1 cup of vinegar
- For extra hot salsa:
- 3 habanero peppers
- 5 red thai chili peppers
- 1 serrano pepper
- Chop the hot peppers in the food processor.
- Set aside.
- Chop the tomatoes and place in a large colander for 15 minutes to drain off the tomato water.
- After 15minutes combine all the ingredients in a large pot.
- Stir well to combine.
- Simmer for 2 hours over medium low heat.
- Cook until a thick consistency is achieved.
- Ladle into hot sterilized jars.
- Clean the rims with a cloth.
- Add the lids and rings until finger tight.
- Place the filled jars into a canner with hot water.
- Process the jars for 20 minutes.
Work smart
If you have a food processor do use it to chop the hot peppers. Beware of the pepper fumes when removing the lid of the processor. If you are chopping by hand wear gloves if you can. If not be aware of the hot pepper oils on your skin. Wash immediately after prep. Hot pepper oils can burn.
Place the chopped tomatoes into a colander over a bowl. Allow to drain for 15 minutes to remove some of the tomato water.
In a large pot combine all the ingredients and stir well to mix completely. Slowly simmer for up to 2 hours on medium heat stirring occasionally. Cook until desired flavor and consistency is achieved.
Ladle into hot jars. Clean the rims of the jars with a clean cloth. Add rings and tighten until just finger tight. Place all the filled jars into a hot water bath and process for 20 minutes. Allow to cool.
Outstanding!!
I have a question, I just made this and it is delicious! I am wondering if I need to keep the honey in it, or can I reduce it. Thanks again for the recipe!
Oh wow. We are hearing up for a super warm summer (although it was a cold spring) and I can only hope my garden is as productive as yours (even your small one!)
Wow! I’m not surprised you shut down that big garden. It must have been a lot of work! It looks like your current, smaller one is quite productive anyway! Thank you for the salsa recipe.
Good morning Cathy!
I would still love to be on that land with that garden, it was my pride & joy!
Everything I know about growning food I learnt on that garden and the hard work became a bit of therapy when my youngest son passed away. It was exactly where I needed to be.
Love that even being downsized I can still grow a good sized crop.
Fingers crossed for another bumper crop year!
Thanks for stopping by.
There is no comparison to homemade salsa. Hands down it is the best! We make it every year.
Agreed Melissa! I am definitely a convert since I have started making it.
Have a great weekend.
Homemade salsa is the best! Always on the hunt for new recipes. Will definitely be trying this once my tomatoes are ripe.
I hope you give this one a try Meaghan, it is pretty damn fabulous! ?
Let me know if you try it!
I make salsa often but have never canned it – to be honest canning kinda scares me! Perhaps i’ll give it a go once my tomatoes are ripe!
ceecee
ceecee, good seeing you!
Canning can be kinda scary until you learn the basics but definitely worth learning.
I always suggest starting with jams for your first time, there are a few posted here with steps for exactly what you need to can and how to make jam. It is small scale canning that allows you to learn without all the work. The kiwi jam I just posts is fantastic, maybe start there.
If you eve have any questions feel free to ask, I have been canning for 20 years.
I’m going to second some of the other comments I’ve seen here – there’s NOTHING like homemade salsa! I absolutely love canning, but I only made salsa for the first time last year. It was ok, but I’m looking for a better recipe – so I’m glad to have this one at my disposal! And I loved the bit about your gardens, old and new. Thanks for sharing
Thanks Sean! This recipe is jam packed with flavour, I am sure you will enjoy it very much.
Indeed my gardens have evolved over the years but one thing remains constant, my need to grow my own food! What started out of desperation (you can read about it in my Blank State post) have been one of my most loved passions! Again this year I have a container garden and it is thriving in the fantastic weather we have had this summer.
Let me know of you try the salsa! Have a great rest of the weekend.
Very nice garden and nice Salsa. I make fresh salsa all summer long from my garden but have never thought of canning it! Looks great!
Hi Colleen,
Thank you for your comments. I have since moved so I am strictly container gardening this year. Hoping to expand on that new spring if I can.
I love canning so I will preserve any and everything! My pantry will attest to this. ?
Thanks for stopping by!
I’m not in a position to can this much stuff right now but once I am home, I’d love to can my own salsa! LOVE!