As the Shirley family farm continues to grow, so does the community it celebrates. Nina’s mega-garden, with a large gathering table at its heart, provides a bounty of delicious food as well as a sense of connection and heritage. For the thrifty gardener, Nina shares a special family recipe that epitomizes her philosophy: we grow what we eat, we eat it together, and then share it with the people we love.
Shirley Family Salsa
Makes: 3 pints / Total Time: 2 hours
3 pint mason jars, lids and rings
4 cups chopped, peeled tomatoes
2 cups chopped green peppers
2 cups chopped red peppers
1 cup chopped onions
1 cup chopped, seeded jalapeños
3/4 cup vinegar
2 garlic cloves, minced
1 Tbsp. sugar
1 Tbsp. salt
1 tsp. paprika
1 tsp. dried oregano
1 (6 oz) can tomato paste
1/4 cup chopped cilantro
1. In a large saucepan, combine first 11 ingredients and bring to a boil.
2. Reduce heat and simmer uncovered for 1 hour or until mixture thickens. Stir in tomato paste and cilantro. Simmer 10 more minutes.
3. Sanitize jars in boiling water.
4. Pour salsa into hot jars with a canning funnel and leave 1/4-inch space at the top.
5. Wipe the rim of the jar clean, screw on lid and ring tightly.
6. Lay a towel on the counter, flip hot jars upside down and do not touch them for 12 hours so they seal.