We love salsa, and eat it on everything. It's basically the new ketchup, right? So when I stumbled upon some Ball Salsa Mix for canning, I bought a jar.
Then I fell in love with that salsa recipe. It was so easy - just add fresh tomatoes and let sit to eat fresh, or process in pints or quarts to enjoy later. With a huge organic garden, you can bet that we make a lot of salsa and made great use of this mix.
Then I ran out.
Not only didn't I want to spend the cash on the Ball Salsa Mix, but I got to looking at the ingredient label and found it contained some weird fillers and ingredients I couldn't pronounce. In the end I realized I could make it myself using ingredients from my pantry.
Here's the recipe:
1/2 c. of crushed, dried red pepper flakesSimply mix all of the ingredients in a jar and shake.
1 T. dried parsley flakes
3 T. dried cilantro flakes
1/2 c. of dried onion flakes
2 T. dried, minced garlic
2 T. of canning salt (NOT table salt, or your salsa will eventually turn cloudy)
1 T. of black pepper
I decided to double the batch, because I love this recipe and know I'll use it up at the end of my tomato season when I'm tired of eating fresh salsa. Two batches will fill a quart jar and give you an endless amount of spicy salsa goodness all year long.
When you are ready to use the dry mix, all you have to do is use one 28 ounce can of tomatoes (if you buy canned tomatoes), or enough diced fresh tomatoes to fill up as many canning jars as you want. Use 1-2 tablespoons of the mix for a pint and 2-3 tablespoons for a quart. If canning, remember to add a teaspoon of lemon juice to each pint (or 2 teaspoons per quart) before processing.
Leave a comment! Tell me about your favorite salsa recipe.