In recent years, my family has made a habit of going to our local farm for their tomato weekend and picking fresh roma tomatoes so that we can make delicious canned salsa. The picking is fun for the first 5 minutes and then we remember what back-breaking work it is to pick anything while hunched over in a field. So we start picking faster in hopes that our giant pails will fill up quickly.
There's nothing like the taste of a freshly picked tomato to make you realize how delicious tomatoes are supposed to be. (Unlike their counterparts that you find in most grocery stores.) We picked 60 pounds of tomatoes this year and took them home to start the canning process.
The salsa recipe we use is a family recipe from my dad's side of the family, and it requires a lot of bell peppers. This year we used red and yellow bell peppers and ended up with two gigantic bowls full of pepper bits. Aren't they pretty?
Looking back, I think the theme of the weekend was "large" because look at the size of these onions! Can you tell how enormous they are?
They were sized for an elephant. If elephants ate onions. Which they might if given the chance.
I know it looks like rice, but this is a huge bowl of chopped onions.
I can still smell them when I look at this picture.
After we soaked all the tomatoes in hot water, we peeled and peeled and peeled and peeled 'till we almost couldn't peel anymore. Here is a tiny peak at some of our peelings.
We ended up filling up both of these:
With an amazing amount of these:
After we added all the veggies, plus the rest of the ingredients, it looked like this:
We let it cook all afternoon and we stirred and tasted and stared until it looked like it was ready. We prepared the jars, filled them with the salsa, put the lids on, and waited to hear the "POP" noise that signals the sealing of the jars. It's actually more of a "pop" noise. It's very subtle. But it's a beautiful sound nonetheless because it means that we will have tasty salsa goodness for months to come.
Can you believe we were crazy enough to make 50 jars?
It tastes so good, we might have to make 100 next year!