Well, yesterday, I did just that. I took some ripe tomatoes from my garden, added a few other things, and bottled up some sunshine, otherwise known as salsa, to eat all winter long. Mmmm, yummy.
And here's how you know I'm not a "professional" blogger. I forgot to take a picture of all of my ingredients laid out so prettily. I was too excited to get going...
Anyway, I used this recipe because it seemed really easy and doable compared to some of the other recipes I found. I halved the recipe because I didn't have enough tomatoes to do the whole thing, and 2 gallons seemed like p l e n t y of salsa to last us a good long time. In fact, I'm thinking a jar or two of this salsa might just end up in my favorite brother in law's Christmas stocking.
I peeled my tomatoes using the blanch and shock method (place whole tomatoes in boiling water for 30-60 seconds, then immediately plunge into ice water (the tomatoes, not you)--the skins will peel off easily using your fingers). The recipe didn't say anything about seeding the tomatoes, but I did end up seeding them--I wasn't fanatical about it or anything, though.
Here's a handy tip for seeding tomatoes. Cut them through the y-axis, halfway between the stem and blossom end--that way you end up with a cross section through all of the seed cavities and it's easy to just scoop them all out. You probably all knew that already. Took me a few tomatoes to figure it out, though.
I would recommend using a food processor to chop the vegetables, except for the tomatoes. Not only is it easier and faster, but you get a nice fine chop that way.
Now...to use up the commercially-prepared salsa that's in the fridge so we can dig in to this yummy stuff!