Old Fat Guy Salsa

With all the fresh produce this time of year, it is the perfect time to make salsa. Old Fat Guy Salsa is my latest and favourite version.

You will need canning jars to store your salsa. They come in 3 parts. The jar, a sealing lid and a ring.

The lid can only be use as it has a sealing compound that can only be used once.

I prepare seven jars to make sure I have enough but the recipe usually only makes five to six jars.

I started by mixing the following together:

  • 227 grams (1/2 pound) jalapenos, seeded and chopped
  • 1500 ml (6 cups) tomatoes, peeled, cored and diced
  • 1200 ml (5 cups) sweet peppers, chopped
  • 500 ml (2 cups) onions, chopped
  • 375 ml (1 ½ cups) chopped rhubarb
  • 500 ml (2 cups) cider vinegar
  • 4 cloves garlic, chopped
  • 156 ml (5 ounces) tomato paste
  • 30 ml (2 tablespoons) sugar
  • 15 ml (1 tablespoon) Kosher salt
  • 10 ml (2 teaspoons) paprika
  • 5 ml (1 teaspoon) oregano

I brought them to a boil and reduced the heat to simmer. I simmered for 1 hour, uncovered, stirring occasionally.

While the salsa was simmering, I filled my hot water canner to the top fill edge and put the canning rack in. I put seven jars in, filled them with water and turned them over on the rack. I put the water over high heat to come to a boil. You will want to boil the jars for 10 minutes.

When the salsa has been simmering for an hour, check to make sure it is the desired consistency and taste.

Turn the heat off under the salsa.

Remove the jars from the hot water canner. Put the sealing lids in hot water to soften the sealing strip.

Fill the jars to within 1/2 inch (13 mm) of the top. Run a knife around the jar to remove any air bubbles and add more salsa, if necessary, to be 1/2 inch (13 mm) from the top.

Wipe the top of the jar with paper towel if there is any salsa on it. Centre the sealing lid on the jar and screw the ring on finger tight.

Repeat with all jars.

Put the jars on the canning rack and put them back in the hot water canner.

Bring the water back to a boil and boil for 15 minutes. If you live at high altitude, like I do, you will need to increase the boiling time to 20 minutes.

Take the jars out of the canner.

Put the jars upright on a counter. The sealing lids should pop and curl down within the next 24 hours (they usually pop in a few minutes). If any jars don’t have the sealing lid curl down, they aren’t sealed and need to be refrigerated and used.

I made a video of this cook:

The Verdict:

I love this salsa. The rhubarb adds a complex taste that is great. You don’t eat it and think rhubarb but it definitely adds a great flavour. The tomato and peppers give that great fresh taste I love in homemade salsa.

The Old Fat Guy

Old Fat Guy Salsa

Old Fat Guy Salsa

Ingredients

  • 227 grams (1/2 pound) jalapenos
  • 1500 ml (6 cups) tomatoes, peeled, cored and diced
  • 1200 ml (5 cups) sweet peppers, chopped
  • 500 ml (2 cups) onions, chopped
  • 375 ml (1 ½ cups) chopped rhubarb
  • 500 ml (2 cups) cider vinegar
  • 4 cloves garlic, chopped
  • 156 ml (5 ounces) tomato paste
  • 30 ml (2 tablespoons) sugar
  • 15 ml (1 tablespoon) Kosher salt
  • 10 ml (2 teaspoons) paprika
  • 5 ml (1 teaspoon) oregano

Instructions

  1. Mix all ingredients and bring to a boil. Reduce heat and simmer.
  2. While the ingredients are simmering sterilize 7 jars in a hot water canner by boiling them for 10 minutes.
  3. Check salsa for consistency and taste.
  4. Put sealing lids in hot water to soften sealing strip.
  5. Put in jars and use a knife to remove air bubbles. Fill to 1/2 inch (13 mm) of top.
  6. Wipe the top of jar with paper towel and centre the sealing lid on the jar.
  7. Put the ring on the jar and tighten to finger tight.
  8. Put the jars back in the hot water canner and bring the water to a boil.
  9. Boil for 15 minutes (20 minutes at high altitude).
  10. Remove jars from water and set upright on counter.
  11. The sealing lids should pop and curl down within 24 hours. Use and that don't curl down immediately.
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