It sure sounds like a lot when you say it like that. But to be honest, it's not as much as you'd think.
Joyce and I are part of our local CSA in town. It's the end of summer and we ordered some extra produce from our Stone Garden Farms so we could can salsa. We didn't have enough last year, so this year we decided to triple our efforts.
- 90 pounds of tomatoes
- About 1 pound of hot cherry peppers (about 15% of what is shown here)
- 5 pounds of onions
- 6 bell peppers (we could have used more)
- 3 bunches of cilantro
- 4 cups vinegar
- 1 cup sugar
- 1 tablespoon kosher salt
We made some pretty good looking salsa. It is so fresh you can actually taste the garden when you eat it. Yum.
There was so much salsa that I had to divide it into three large pots for cooking.
Here's my share of today's bounty. We ended up with:
- 42 pints of salsa
- 11 pints of frozen tomato sauce
- 20 fingertips burned by the capsaicin in those hot cherry peppers. !Ay Caramba!
We still have about 80% of those hot cherry peppers so the big question is - do we dehydrate it make a year's supply of taco seasoning for next year: buy 90 more pounds of tomatoes and make even more salsa; or give away peppers to all our family and friends?