Summer is gone. Okay, yes, smart-ass, summer doesn't end for another 2 weeks, but let's be real: Labor day has come and gone, the sun is setting way too early for anyone's liking and worst of all, I have to work ALL day on Fridays for the next 9 months like the rest of America (#FML AMIRITE?)
Fortunately early fall is still filled with plentiful produce, including fresh peppers, onions and tomatoes. I'm guessing you'll see where I'm going here -- SALSA!
Now truthfully, salsa seems kind of cumbersome when following most canning recipes. Peeling, seeding, chopping, UGH, who has the patience? Not me, I tell you that much. I also happen to know that the seeds and peels in both tomatoes AND peppers add to flavor, and really, I've never had a problem with the texture. What it is with people and peels, anyway? IT IS 2014, PEOPLE.
Enough preamble. ENGAGE: Food Processor Salsa For Canning, a Very Easy Recipe
5 pounds tomatoes (Romas are ideal)
3 large onions, peeled.
5 Hatch or Anaheim chiles, stems removed
1 head of garlic, peeled
1 bunch cilantro (stems and all)
1 1/2 cups white or apple cider vinegar
2 tsp. pickling salt
In batches, pulse the first five ingredients in your food processor until just chopped.
Combine all ingredients in a non-reactive saucepan and bring to a boil over high heat. Reduce heat and cook, uncovered for 25 minutes.
In the meantime, prep your canning supplies. I'm not going to tell you how to do this because GOOGLE, but it's pretty easy.
Using a canning funnel, fill jars leaving 1/2 inch head space (distance from the rim). Process for 20 minutes and BAM, summer in a jar.
See? Wasn't that easy?