The days are getting shorter and cooler. The warm loving vegetables are still growing and flowering, enjoying the warm autumn sun or at least they would be but I have taken them out of the garden to the compost pile. Ah, the compost pile, a subject for another time. Yesterday I harvested the rest of the tomatoes: Rutgers this year, an heirloom variety that is firm and meaty with good flavor. I also harvested herbs: oregano, thyme and peppermint. I will leave the sage for later as it tolerates the cool weather quite nicely.
This summer I have made quite a lot of salsa. I have had fun with it as each batch was a different recipe. The first time I just winged it and made up my own following the ingredients by order of quantity on a commercial label. I used lime juice for the sour ingredient and thought it turned out well, delicious in fact. Start with tomatoes. Blanch for 30 seconds to remove skins, then chop.
Next add all ingredients. I added tomato puree, onions, green peppers, jalapeno peppers, garlic, salt, lime juice, cilantro, cumin and black pepper. Put back into pot and cook until all vegetables are tender and sauce has thickened.
Meanwhile prepare the jars meticulously clean. I used pints. Soften lids in hot water and have bands ready as well as a clean cloth to wipe tops of jars before sealing. When all is ready fill jars to 1/4″ of top, cover with lids, then bands and place in hot water bath for 10 minutes. Cool in a draft free area. And there you have it, some delicious salsa without high fructose corn syrup!