Spicy Mexican-Style Salsa

A quick stroll Wednesday through Pike's Place Market during lunch, yielded a great find of dozens of different types of peppers. I decided to pick up these organic natural treats alongside some herbs and make salsa. I had tomatoes at home, and just needed to augment my supply with a few more tomatoes from the store.



Finely chopped onions, four large Walla Walla sweets, as well as the first six cups of finely chopped tomatoes.



I added four more cups of copped tomatoes and finely pulsed all the varieties of peppers I picked up at the market, along with fresh garlic and fresh basil.



Now it's looking like Salsa. I added vinegar, pickling salt, lemon juice, lime juice, zest and a touch of honey for sweetness.



I followed this basic recipe, but adjusted it to our liking. I ended up adding dried oregano, dried marjoram, cayenne pepper and some cumin. Adding a bit at time so it wasn't overly spicy, but does have a slight bite to it.



Prepping for water bath.



Post water bath and cooling.



Our finished product. 10 pints of spicy salsa to go into food storage for usage for the winter. September is upon us, and I have all sorts of plans to make more items. I figure these 10 pints of salsa cost me roughly $15.00 to make. Far cheaper than good quality salsa at the store, and no additives, corn syrup and other crap. I welcome this zippy salsa with sour cream, guacamole and Mexican food when it's freezing outside in December or January.