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Families have passed from generation to generation their favorite homemade salsa recipes. This tradition of passing on to successive generations this ‘family treasure’ allows them to be able to taste the flavors their ancestors enjoyed possibly hundreds of years before. It’s very convenient to drive to your nearby grocer and purchase a jar of salsa off the shelf, but making your own at home can be quite rewarding! If you have had a productive garden this year and have an overstock of peppers and tomatoes, salsa is the perfect way to go! You will discover that making salsa and stocking up each year will be a regular goal of yours! You only need a basic supply of ingredients, a simple recipe and the process of making the salsa. Typical salsa ingredients are variations of the following: tomatoes, green pepper, Jalapeno, red chili pepper, garlic salt or powder, onion, cilantro, lemon juice. Don’t be afraid to experiment! And salsa is full of antioxidants and vitamins that are known to keep your body stay healthy! Modify the ingredients to your taste - Adding more jalapenos and other peppers will make for a hotter and spicier salsa. Alternatively, for a milder salsa, reduce the number of peppers and add more tomatoes. It is important to know that the full strength and flavor of spices deteriorate with time so make sure to use fresh spices. And always use fresh oils as well. Like spices, oils will lose their flavor over time - some can even go rancid if kept too long. When making salsa you will need to wear rubber gloves to skin irritation from the chili peppers. And don’t touch your face or rub your eyes while handling hot peppers. When making and preserving your homemade salsa, you will need all the supplies that you typically need when you are preserving tomatoes. You will need canning jars, lids and bands, a hot water bath canner, a large pot to cook the salsa, strainer, jar lifter, large bowl, and the ingredients from your recipe. Thoroughly wash all the utensils you will be using and boil the jars and bands. Warm the lids but don’t boil them. Leave the jars and the lids in the hot water up until the time you are ready to fill them. Alternatively you can store them in your freezer. After making a large batch of salsa, simply divide it into small containers and place them in the freezer. You’ll be able to enjoy fresh-tasting salsa year round!