salsa recipe from a farm nearby

 The farmstand near where I used to work just posted this recipe for salsa on their Facebook feed, and I'm interested in giving it a try.  

• 12 cups diced tomatoes, drained
• 2-4 large onions, chopped
• 1/2 cup jalapenos, chopped
• 5 cloves garlic, minced or pressed
• 2 cups anaheims, chopped
• 3 T salt (that seems like a lot - will reduce to 3 tsp or less) 
• 1 cup cider vinegar  
• (I'll add spices such as cumin, oregano, cilantro) 

 Bring to a boil, simmer 30 minutes (or less if canning).  Eat fresh, freeze, can. 

If canning, water bath for 15 minutes in pints or smaller.  

pickled jalapenos

 A neighbor gave me a bunch of jalapenos earlier this year, with which I made "cowboy candy."  I did not care for that at all, and I'll reserve them for being chopped into cornbread in the future.  So when my plant started producing heavily, I decided to go the more traditional pickled jalapenos route, and I'm very glad I did because these are great.

• jalapenos (I had about 3/4#)
• garlic cloves (about 2, sliced) 
• bay leaves, peppercorns
• water & white vinegar in equal amounts (I did about 1.5 cups of each)
• salt and sugar (about 1 T each)

Sterilize jars in water bath, heat lids.

Slice jalapenos and garlic.

Heat water, vinegar, salt, and sugar.  Bring to simmer.

Pack peppers and garlic into hot jars, add a bay leaf and peppercorns to each jar, pour brine over. 

PRocess water bath for 10 minutes.