Peeled tomatoes ready for the salsa pot
The tomatoes are ripening quickly now. The family’s rate of consumption cannot keep up so we found ourselves with a 10 pound surplus quite early in the season. I cannot complain though as our lovely mini-glut of heirloom tomatoes means that it is now, officially, salsa making time. Our first batch for this year was a fairly basic affair (tomatoes, green and red sweet peppers, spanish onions, a lot of homegrown garlic, last season’s tomato paste, jalapeños, white vinegar, sugar and salt) pepped up with a whack of smoked paprika and some experimental ground chipotle pepper. After its 20 minutes in the canning bath (with BPA-free Tattler lids), the salsa will have some time to mellow before we get into it but is was tasting awfully good when fresh. More tomatoes are coming along, including many yellow ones destined for a yellow salsa with corn and yellow peppers. In the end there can never be too many tomatoes or enough time.