Homemade Salsa

 This is the first year that  I had a success  growing  bell peppers.  I mean I grew them  really well  before but the fruit did not  mature  until it was already late Fall so I did not enjoy  ripe bell peppers from our garden.  This year, we started our seedlings  way before  Spring so it worked out really well.  Anyway, I picked some   bell peppers this morning and thought of trying to make some salsa as suggested by my sister-in-law.  I got tired of juicing them since there were tons of  cherry tomatoes in my garden.

Here's my recipe for it:   So happy that all of the produce came from our garden, it's definitely organic!

• 2 quarts of  cherry tomatoes cut in halves
• 2 cups Russian tomatoes  cut in quarters
• 2 cups of pear tomatoes cut in halves
• 4 Thai peppers, minced
• A handful of  oregano and basil, minced
• 1 large onion, cut
• 3 medium bell peppers
• 1 tsp NUStevia natural sweetener
• Salt and Pepper to taste
• 1 quart water
• 1/2 stick butter

 Once everything is ready,  just put everything in a big pot and let it cook until you find the right consistency of the salsa that you want.  Then when its cooked, sterelize  your jars and start canning.  You will hear the jar popped   which means that  it is sealed already and ready for storing.

 We have a bag of tortilla dippers from Glutino  so I wanted to serve that as a snack for my kids when they come home today.

 I also canned 8 pints pf it that way, we will have  salsa whenever we crave  for some tortilla (we seldom do!)

Someone asked me on Facebook how do I preserve it without  the content getting  bad or get moldy.  The key is sterilizing  the jars  before putting whatever it is that you are canning.