These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Canned Salsa

From ALFN Local Food Club

<p>Seriously! You&#8217;ve gotta preserve your tomatoes before they&#8217;re all gone, and you&#8217;re left buying the tasteless grocery kind! We&#8217;re Arkansans! We love salsa!</p>
Source: Chuck Crimmins, and the Ball Blue Book (Entered by Arkansas Local Food Network)
Serves: 6 half pint jars

4 cups Tomatoes, peeled, cored, chopped
2 cups Green Peppers, seeded, chopped
1 cup Hot Peppers, seeded, chopped
1/2 cup Garlic, minced
1/2 cups Onion, chopped
1.5 tsp Canning Salt
1.5 cups Apple Cider Vinegar

Step by Step Instructions
  1. Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer 20 minutes. Pour hot into hot jars, leaving 1/4inch head space. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half pints.
  2. Once we have our peeled and stewed Juliet tomatoes we stir-stick them a bit to chop them somewhat. We like our salsa chunky though. Then we add the remaining ingredients, simmer as indicated and then process. While canning takes some time the payoff is great. All our children help in the process. We have our annual peeling fests where our children peel while watching a favorite movie. Happy freezing or canning! Lucrecia Crimmins Crimmins Family Farm