Meanwhile, our garden tomatoes have slowed down, thankfully. I have had my fill of canning pizza sauce, tomato sauce, tomato juice, and marinara. My mother-in-law did the salsa and whole tomatoes, then we swapped canned goods around to fill our pantries. I know many of the gardens are done providing fruits for this year, but just in case you have some more tomatoes hanging out on your counter or window sill that need a home, this salsa recipe will make the most of your last bounty. For added zing, add more hot peppers if you wish (up to 10 would be a good amount of spiciness). Or for less zing, eliminate the hot peppers entirely.
10 lbs tomatoes
3 cups chopped onion
5 hot peppers, finely chopped
5 sweet banana peppers, finely chopped
1/4 cup lemon juice
4 Tablespoons vinegar
2 teaspoon dried oregano
1 Tablespoon salt
1/2 cup chopped cilantro
6 oz tomato paste
1. Core and seed tomatoes.* Pulse in a food processor to desired consistency. Place in a large stock pot or dutch oven. Pulse onions in a food processor to desired size. Place in the stockpot with tomatoes. Add hot peppers, banana peppers, lemon juice, vinegar, oregano, salt, cilantro and tomato paste. Stir to combine.
2. Bring salsa to a boil, reduce heat and simmer until salsa has reached your desired consistency.
3. Continue to process per your pressure cooker canning instructions. (6 lbs of pressure for 20 minutes)
*If desired, tomatoes can be peeled by bringing a large pot of water to a boil. Score the tomatoes with an "x" on the blossom end. Fill a large bowl or sink with ice water. Place tomatoes in boiling water for 30-60 seconds until skin begins to crack. Remove promptly and place in cold water. Peel with a pairing knife then proceed with seeding.