My MyRman bought a Traeger Smoker for himself just before his birthday and announced it was his birthday present. I just couldn't stand him not having anything to open for his birthday so I made him a "smokin' HOT!'apron. I’ve learned to LOVE using Heat&Bond it made this project turn as cute as I hoped! I love it when that happens!
Anyway...MyRman is one of those great guys that enjoys cooking. A couple months ago he decided we would can some salsa. It is a YUMMY recipe we got from his mom. It has happened more than once that we’ve downed an entire jar in one sitting along with a bag of chips. One of my college roommates dubbed this recipe as "Salsa Verla" as that is my mother in-law's name.
The only tip I have...USE a chopper or wear gloves when cutting the jalapenos. If you've ever experienced the burning after cutting them you'll totally understand! If you haven’t experience it - TRUST ME - you don’t want to!
SALSA VERLA (mild-medium)
- 1/2 bushel of ripe tomatoes (approx. 25 lbs.)
- 6 medium onions
- 7-8 cloves garlic
- 1 3/4 tbs. salt
- 1 1/4 tsp. crushed oregano
- 1 1/4 tsp. cumin
- 5 green peppers (substitute more jalapenos for hotter salsa)
- 7-8 jalapeno peppers
- 1 1/4 c. red wine vinegar
- 1 3/4 tbs. sugar
- 1 1/4 tsp. cayenne pepper
Finely chop tomatoes and vegetables. Cook over medium heat for 3 hours or until thick. Stir occasionally. Pour into clean canning jars and bottle according to canning directions. We used a water bath but I’m sure you can use a pressure cooker if you want. Yield = approximately 7-10 quarts (I like to use pint jars instead.)