Cabin Garden Salsa


We had all we needed to make the salsa we've been WAITING to make... tomatoes... green peppers, a bunch of little jalapenos, onions... and wow, did the kitchen smell awesome.  I refused to give up the "stirring" job just so I could smell this salsa over and over again.  Oh my.  It was heavenly.  Can I please stay right here?

We ladies spent a day in the kitchen... chopping... stirring... more chopping... measuring... and more chopping!  And what else could we do while spending the day together?  A glass of wine couldn't hurt!

So, wine in hand... we took the heavenly-smelling salsa and canned it.  Have you canned before?  This is hard work.  Thank goodness we had this amazing team of people helping...

Take MOM, for example!

Isn't she adorable?!  We think so.

Plus, she is the one who knows what she's doing with this whole canning business.  The sanitizing of the jars and the tops... the whole 'bath' thing... (don't know what that is?  Me either!)...and then the awesome, awesome POP at the end that tells us that what we did worked!  It's very rewarding.

(For a good video tutorial of how to can tomatoes, check this out.)

So, now our pantries are full of this dee-licious salsa.  A "hot" version, with added jalapeños.   A "smokey" version, with added cumin.  And our "regular" version...

All so good, my new nighttime snack... and after school snack... and trying to figure out what to do next snack... is salsa.

Now, if only someone could come up with a chip with zero calories, that would be great.  Until then, just embrace the DIP.  Yum.

Cabin Garden Salsa
Recipe Type: appetizer
Author: The Cabin Garden
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 3 large jars
Salsa, fresh from the garden, with a kick!
  • 3 c. onions
  • 3 c. bell peppers
  • 1 c. vinegar
  • 1/2 c, sugar
  • 1/4 c. canning salt
  • 3/4 c jalapenos
  1. Chop various veggies*, throw them all into a large pot to simmer for about 20 minutes. Stir frequently, until the broth thickens up. Pour the salsa into clean (sanitized, if canning) jars, then put them into a water bath for around 10 minutes. Pull them out and wait for the "pop."

*This latest round - to save time - we didn't peel the tomatoes before chopping. It still tasted amazing, but wasn't as thick. To thicken the salsa, blanche, peel and squeeze out the water from the tomatoes before chopping.