Here goes. I didn’t start first thing as I wanted to sandwich a couple of quilts first. So I did that. Then, I got started.

I did leave the seeds in the hotter peppers because I only had 6 hot peppers for all of this salsa and I didn’t think that would be too much.

Here’s how I make salsa.

Oh…and I was told how to do it from an American who lived in Mexico for years.

These inexpensive canning tomatoes did not get better overnight.

Wash the veggies, Cut out the spots if there are any. I left them in big pieces.

Cut them up and put them on the frying pan or in the oven - broil.

Burn the skin of the tomatoes (and other veggies.) Yes - can you believe it? This was the part I had a hard time with at first. But the lady assured me it actually will make a big difference in your salsa tasting delicious or just ‘ok’.

It provides a smoky flavor to the salsa - and yes, it is good. I do that two ways - in the oven - under the broiler unit or on a frying pan on top of the stove.

Repeat until all the skins have some char on them.

Use the food processor and chop everything. I did that over and over until I had it all made. All 31 kilos of tomatoes - and probably 5 kilos of peppers and a couple of kilos of onions.

This is how much I had.

They really could have made the packages about half the size that they were.

Then I added the spice mix.

Then I separated it back into my different containers/pots and began the process of cooking it down. I don’t like my salsa very runny, so I cook a lot of the water off even though I use plum/paste tomatoes.

I used my crock pot on high, a different kind of electric skillet which was much faster, and two burners on my stove top.

When I got the first bits boiled down and thicker - the Hyundai was the fastest so once the salsa in that one was cooked down, I removed it and put it in other pot.

I then moved other salsa to the Hyundai and cooked it there since it was faster. Plus, I needed the stovetop for the canning part.

I got started on the canning. I sterilized the jars first in boiling water, then filled them with hot salsa, and some citric acid and boiled them in boiling water for 15 minutes (the small ones).

I was using small jars, so I didn’t want to use my huge canner. The larger jars I boiled 25 minutes.

Here is my day’s work!

I finally finished at 7:30 this evening, but I should have enough salsa for the year. I know what is in it and there are no artificial ingredients and no added sugar or thickeners.

Have a great day wherever you are reading this! Thanks for coming along with me on my quilting/sewing journey!

Be sure to check out what my sis has for you in the store here!

Here’s one of the beauties we have!

This red tomato fabric would be useful as accessories in your kitchen!

Making Salsa - part 2 - Done!