December 18

Happy Hump day friends! I hope everyone is having an awesome Wednesday and an even better week so far. Today has been an errand running, NCIS watching, nap taking, gift making kind of day. As Christmas approaches, my mom and I begin our annual scramble to put together gifts for my dad to take to his office workers who help to make his life so much easier throughout the year (He is a high school principal, so any extra help he can get is much appreciated). We have abandoned the typical holiday gifts of cookies, candies, and sweets for something a little different. Salsa has quickly become our go to gift for co-workers and friends! It is fun and easy to make; and we think it is a good break from the never ending parade of sweets we all receive during the holidays! (Although tomatoes are fruit, so technically this may still be a dessert…you decide). Gift giving during the holidays can be one of the most rewarding or most stressful aspects of the season. We have all heard the saying “Keep Christ at the center of Christmas”, but I think it is also important to keep Christ at the center of gift giving. The bible sheds a little light on the subject of being a Christ-like and cheerful giver, and it is something we should all reflect on during this particular time of year! “Each one must give as he has decided in his heart, not reluctantly or under compulsion, for God loves a cheerful giver” (2 Corinthians 9:7). This bible verse is usually used in church exclusively when talking about tithing to church (your offering) or giving to charity, but I think it can be applied to any instance where we are expected to give. This Christmas I encourage you to give cheerfully no matter how big or small your gift may be!

What is the most thoughtful present you have ever given?

Daily Thanks: Today I am thankful for time spent with my mom, who is all too patient with me; and for my new trainer/friend Will (I can barely walk down the stairs thanks to Monday’s lunge filled workout)

SALSA RECIPE: 

10 lbs tomatoes, chopped

6 medium onions, chopped

3 cups bell peppers (any kind), chopped

12 jalapeno peppers, chopped and seeded

5 chili peppers, chopped and seeded (this will make it spicy or milder, depending on the peppers you choose)

10 cloves garlic, minced

1/3 cup fresh cilantro, chopped

1 1/3 cups white vinegar

1/4 cup salt

2 tsp pepper

2 tsp cayenne pepper

2 tsp cumin

2 tbsp lime juice

3 cans tomato paste (the bigger cans, not the tiny ones)

Combine all ingredients except tomato paste in a large stock pot. Simmer approximately 40 minutes, stirring occasionally. Add tomato paste and mix well. Simmer another 20 minutes or so. At this point, I take out about half of the salsa, blend it smooth in the blender and then return it to the pot, but you can leave it chunky if you prefer. Ladle into hot jars leaving 1/4" headspace. Cap and process 15 minutes in a water bath canner. Remove jars and let cool.

This recipe makes approximately 15 pints.

  

Happy Canning!