I hosted a Salsa making class for the women's organization at my church last week. It was a fun class, we made a cooked salsa you can bottle and everyone got to take home two two-pint jars. We also had a taste testing party of a few other kinds of salsa. It was a great party and everyone was busy chatting, cooking, tasting and having a good time. Next month we are going to learn about freezer meals and make the
10 Freezer Meals I posted about last year.
I wanted more of the canned salsa so I had to make myself another batch this week. I thought I would post the recipe and the others that we tried for journaling and to keep in my blog book.
Cooked Salsa6 lbs roma tomatoes
2 T. garlic powder
¼ c. lemon juice
1 ½ T. salt
1 t. ground cayenne pepper
1 ½ t. ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1 lb jalapeno pepper, chopped
1/3 bunch fresh cilantro, chopped
Bring a large saucepan of water to boil. Briefly place 6 lbs of tomatoes into the water to loosen skins and set color. Drain, peel, and crush the tomatoes.

Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached the desired consistency. (I boiled my salsa for about 20 minute) Remove from heat. Refrigerate until serving, or can by processing 45 minutes.


I put my salsa in two small jars for the fridge and then the rest in freezer bags and froze it. I read while researching this class that it's safer to freeze tomatoes and salsa for two reasons, when you bottle it, you have to get the acids just right or bottled tomatoes and salsa can make you sick, and two if you freeze it you don't have to worry about the bacteria and you can drain off any extra water as it defrosts.
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Everyone voted and agreed that the cooked salsa above was our favorite, second place going to the fresh salsa, then the bean and then roasted. It just depends on what you expect and like out of a salsa. The salsa recipes that we tasted during the class were:
Roasted Tomato Salsa12 roma (plum) tomatos
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 ½ T. olive oil
1 t. ground cumin
¼ t. salt
3 T. fresh lime juice
¼ c. chopped fresh cilantro
Broil tomatoes, garlic, onion & jalapeno under broiler for 5 – 10 minutes, or until outsides of vegetables are charred. Remove from heat. Remove and discard cores, tops, and garlic skins.
In food processor, coarsely chop the veggies. Transfer into a medium bowl and mix with cumin, salt, lime juice, and cilantro.
Spicy Bean Salsa15 oz can black eyed peas, drained
15 oz can black beans, rinsed & drained
15 oz can whole kernel corn, drained
½ c. chopped onion
½ c. chopped green bell pepper
4 oz. can diced jalapeno pepper
14.5 oz can diced tomatoes, drained
1 c. Italian salad dressing
½ t. garlic salt
Combine ingredients & refrigerate overnight to blend flavors.
Basic Fresh Salsa
chopped tomato, red onions, jalapeno pepper,cilantro,sea salt and lime juice
I should have snapped pictures before the big event of all the fun salsas. I have a few other recipes that I can't wait to try - a green tomato salsa, blueberry salsa and fresh peach salsa. They all sound so good!
(Can you tell I must really love my new kitchen? Maybe it's because before we moved in I didn't have my own space for 4 months and before that I really didn't like the small kitchen the flea apartment had to offer. I tell Wade the island is it, I love having an island. I can bake and cook and watch the kids. They can sit and help measure and stir. Whatever the reason, I've really enjoyed new things this summer, so I apologize for the abundance of recipe blogs.)