Charlie Veaudry

Serving you with passion!


Hi Folks,


As some of you may have seen on Facebook last week, Cindy and I were busy at home stocking up the pantry with our yearly supply of homemade salsa. Now some of you may have had the chance to taste this mouth-watering treat, but if not, I promise you that it never disappoints!


We have spent the morning discussing this recipe as we prepare to share it with you - the original comes from the wonderful Ardy Wise, Lady of Hebron Manor, on Okanagan Landing Road. Cindy recieved a copy of this recipie in 2007 from Ardy and has since made some "tweaks" that gives it its own Veaudry flavour. And now we are sharing it with you so that you can make it part of your summer traditions as well.


I am including a photo of the recipie so that you can see its evolution, but to make it more clear, and to add in some verbal instructions from Cindy, I have typed it out for you below.


20 lbs of Roma Tomatoes

15 long thin red hot peppers with seeds

4 jalepenos without seeds

3 large onions

6 green peppers, seeded

9 garlic cloves

3 tins of tomato paste

2 1/4 cups white vinegar

3 Tbsp pickling salt or course sea salt

6 tsp paprika

one full bunch of cilantro (washed and de-stemmed)


Chop roma tomatoes by hand. Process all other ingredients in food processor except for cilantro. Cook tomatos and processed ingredients for 1 hour, add cilantro. Cool 1 cup of salsa, add 4 Tbsp corn starch to it, mix and put back in pot. Cook 15 minutes. Put into hot sterile jars. Process 10 - 15 minutes to seal. 


Cindy says that this year with 23 lbs of tomatoes, we made 28 pints of salsa! ¡Ay caramba!


The Okanagan offers a plethora of fresh produce so you won't have trouble finding tomatoes, but for refernce, we get ours from Coldstream Corner Farms.


Happy canning, and of course, if you have any questions, give us a call!







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Charlie Veaudry

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