The Cape Riverfront Market will kick off the 2018 season on May 5 at 8 am! We are over the moon excited and can’t wait to see all the yummy meals and fun memories that are made this year!
One CRM regular, Stephanie Hodges, shared with us her recipe for her homemade garden salsa during the 2017 season. Check out her recipe below!
4 cups pureed tomatoes
4 cups diced tomatoes
2 1/2 cups diced peppers (sweet or hot) *Stephanie used a mixture of sweet peppers, jalapanos & cayenne pepper*
1 1/2 cups diced onions
1/2 cup chopped cilantro
6 cloves of garlic minced
1/3 cup white vinegar
2 Tbsp non-iodized salt (canning salt, kosher salt)
1 tsp cumin
1 tsp black pepper
1 6oz can of tomato paste (optional, it will make the salsa thicker)
1/4 cup sugar (optional, to taste, needed to balance acidity)
Use a food processor to puree tomatoes. Peel tomatoes for dicing (if desired, I didn’t peel mine), dice small or large depending on how chunky you like your salsa. You may strain the juice from your tomatoes if you like your salsa thicker. Mix all ingredients together in a large pot & bring to a low boil for 10 minutes. While that’s cooking fill another large pot with water & bring to a boil for the hot water bath for your jars. Once the salsa has cooked for 10 minutes ladle into sterilized pint jars to 1/4″ from top, then wipe rims clean, place jar lids & rings on jars & tighten. Put the jars in the hot water bath for 10 minutes (make sure jars are fully submerged in water). Once they have cooked for 10 minutes in the hot water bath remove from pot with a canning tool & cool on a towel & enjoy your salsa within 1 year!
Stephanie can be found on instagram @stephaniehodges22
Follow along on her food loving journey!