Culinary Guides

A big batch canning salsa built from a heavy late summer haul of tomatoes, three kinds of onion, and a mix of sweet and hot peppers. Add more cayenne or hot peppers and you can take the heat as high as you like.

Ingredients

• 1 red onion, chopped
• 1 white onion, chopped
• 1 yellow onion, chopped
• 6 pounds fresh tomatoes, peeled and chopped
• 2 banana peppers, chopped
• 3 green bell peppers, chopped
• 3 (6-ounce) cans tomato paste
• 1/2 cup white vinegar
• 2 tablespoons garlic powder
• 1 1/2 tablespoons salt
• 1 tablespoon cayenne pepper
• 1 1/2 teaspoons ground cumin
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 8 pint canning jars with lids and rings

Directions

Make the salsa

1. In a large pot, combine the onions, tomatoes, banana peppers, green peppers, tomato paste, vinegar, garlic powder, salt, cayenne, cumin, and both sugars.
2. Bring to a simmer over medium heat, then lower the heat and simmer, stirring occasionally, until thickened, about 3 hours.

Sterilize the jars

1. Bring a large stockpot of water to a boil and boil the jars and lids for at least 5 minutes, then set them on a clean towel to dry.

Fill and seal

1. Pack the hot salsa into the jars, leaving about 1/4 inch of headspace, and run a thin spatula around the inside to release air bubbles.
2. Wipe the rims clean, set the lids on, and screw the rings on until fingertip tight.

Process and store

1. Set a rack in a large stockpot, fill it halfway with water, and bring to a boil. Lower the filled jars in with a jar lifter, leaving space between them, and add boiling water until it covers the tops by at least 1 inch.
2. Bring back to a full boil, cover, and process 10 to 15 minutes.
3. Lift the jars out onto a towel or wood surface and let them cool undisturbed. Press each lid to check the seal; it should not flex. Store sealed jars in a cool, dark place and refrigerate after opening.

To peel the tomatoes, score an X on the bottom, blanch 30 to 60 seconds, then dunk them in ice water and the skins slip right off. For more heat, add chopped jalapenos or habaneros.

Grower's tip: salsa is where a paste tomato earns its keep. Meaty types like Roma cook down thick with less watery juice to boil off, so a batch of them saves you time at the stove. Pick everything dead ripe on the same day for the best flavor.

This is the whole reason to plant a salsa garden. Grow rows of paste tomatoes, a mix of sweet and hot peppers, and plenty of onions, and you can put up shelves of it.