Joel In The Garden

Turn your garden bounty into salsa

Turn your garden bounty into salsa
JP's homemade salsa mix

Watch Joel in the Garden on KMTR NewsSource16 at 6 a.m. 5:30 p.m. Thursday

SPRINGFIELD, Ore. - As you bring in the harvest, you can extend your garden vegetables into the fall and winter.

Canning jars of salsa with tomatoes and peppers from the garden is one way to carry summer's bounty into the cool season.

Here's a recipe for making homemade salsa:

JP's homemade salsa mix: (makes about 7 servings)
6 cans tomatoes
4 jalapeño peppers
2 green bell peppers
1 diced red onion
3 poblano peppers
3 cloves minced garlic
2 teaspoons salt
1/2 cup apple cider vinegar
1/4 cup cilantro


In a heated pot, blanch and core the tomatoes. Then, chop the rest of your veggies, except for the poblano peppers. You may grill or char those and remove the skin and seeds. Combine the rest of your ingredients in a large pot, stirring frequently. Once peppers and the onion soften up, begin ladling into jars. Screw on your jar lids (not too tight) and place the jars in your boiling stock pot. Allow about 15-20 minutes for the jars to seal. Allow them to cool at room temperature and store in a cool, dry place.