Salsa

Salsa.

We love salsa.

I knew I would have to make a lot.  Six measly pints would never do.

Following the Zesty Salsa Recipe in the Ball Blue Book, I carefully weighed each of the ingredients.

Enough fresh vegetables for one batch.

Then measured out everything again to double the recipe.

Next, prepared the tomatoes by boiling them for 30 seconds to loosen their skins.  Then easily slipped off the skins and seeded each.

Our preference is a finely chopped salsa, not chunky.  The quickest and easiest way to achieve this is with a food processor.  Each vegetable was chopped individually in the food processor and then stirred together in this big tub.

I love this tub!!  It is my favorite container for stirring big batches!

To my surprise this doubled recipe made nine very tasty quarts of Zesty Salsa.

As usual, a jar was delivered to Colt in the City with much appreciation.