Deliciously Paleo Salsa
-The all natural way to bring out your "Mexican" side!-
It's nearing the end of my very 1st season as an independent gardener (I say this because I used to help my Mom a lot in her garden, but that was very different than having my OWN to tend to) and did I ever learn from it! All throughout my childhood I had been an assistant with my mothers beautiful and abundant gardens (yes plural), but aside from the weekly weeding and occasional canning lesson, I didn't pay much attention. Had I ever thought I would have my very garden when I became older maybe I would have paid closer attention so I wouldn't have had to learn a few things the hard way... Which brings me to my next topic.
"Things I Wish I Would Have Known About Gardening"
- Planting a garden in early spring is key! The longer you wait to get your seeds/plants in the ground, the less benefit you will reap from it later.
- You should probably weed your garden more than 3 times a summer...
- Tomato cages should transition to larger ones as the plant grows.
- When planting onions, DIG DEEP!
- Carrots & weeds look pretty similar, BE CAREFUL!
- Kale is MUCH easier to grow/maintain than arugula.
- NOTHING beats the feeling when you can walk out your back door and gather all of the fresh produce for your next meal
Despite making a few mistakes in the initial season, I'd say I did a decent job with the garden and was even able to get my first taste of canning independently! That's right, I canned my very own salsa recipe with only 2 phone calls home for questions. I am pretty proud of this, but even more proud of how delicious the salsa turned out! I'm more than excited to share this recipe with you and look forward to hearing your reviews after you've tried it for yourselves! Allow me to introduce to you... gluten-free, sugar free, preservative free, all natural, DELICIOUSLY PALEO SALSA!
- 3C. Tomatoes
- 4C. Onions
- 2C. Green Peppers
- 1/2C. Diced Jalapeños
- 1/2C. Chopped Cilantro
- 1/4C. Garlic (Finely Diced)
- 4 Tbsp. Sea Salt
- Fill a large pot with H2O and bring it to a boil.
- Wash & remove all stems from the tomatoes.
- Once the H2O is boiling, drop the tomatoes into the pot for 20-30 seconds (or until the skin begins to peel away from the fruit).
- With a pearing knife peel the skin from the tomato and discard.
- Dice the tomatoes, onions, and garlic & place in a large bowl.
- Add the salt, mix thoroughly, and let refrigerate overnight.
- The next day place the tomatoes in a colander to allow the excess liquid to drain off.
- Fill your canner with water and begin to heat on the stove.
- While the mixture is draining and the H2O is heating, dice your green peppers and send your jalapeños and cilantro through a food chopper.
- In a large pot heat the salsa to med-hot.
- Place your lids and rings in a smaller pot and bring them to a boil.
- Wash 8-10 pint jars and place them in hot H2O in the sink.
- Once the H2O in the canner & tomato mixture are both boiling you can begin to fill your jars w/ the salsa.
- After the jar is full, remove a lid/ring from the boiling water (be careful), wipe the lip of the jar w/ a wet cloth in case you spilled at all, tighten the lid and place the jar into the canner.
- Repeat w/ each jar until no more remain.
- Allow the canner to boil (with jars inside) for 15min.
- Turn off the heat and let the jars cool inside the canner overnight.
- By morning your salsa will be complete.
Now go & grab the last of your garden veggies and try this recipe for yourself!