Savouring September: Salsa, Sunshine & Slowing Down

September arrives like a gentle nudge—reminding us that the slow dawdle of summer afternoons is giving way to sweater-worthy mornings and earlier sunsets. It’s the sweet in-between: crisp air, golden light, and the whisper to savour these last warm days while we still can.

And what better way to celebrate this harvest month than by bottling up the flavours of late summer itself?

Think:

🍅 jewel-toned tomatoes
🌱 glossy green jalapeños
❤️ ruby-hued peppers

All dancing together in a jar of lively, zesty salsa—bursting with tangy, spicy, and herbaceous flavours. Salsa isn’t just a condiment; it’s a way of catching lightning in a bottle… or should we say, sunshine in a jar. 😉

There’s something utterly enchanting about gathering friends for a salsa-making afternoon. Imagine: chopping veggies side by side, swapping stories, sipping something chilled, and admiring your row of finished jars as if you’ve just secured treasure for the colder days ahead. That’s September magic.

A Family Salsa Tradition

For more years than I can remember, my sister-in-law and I have spent September making giant batches of salsa—sometimes up to 50 liters in one go. We even have a pot we lovingly call “the salsa pot”—a 32L monster that only comes out for this annual tradition.

It’s an all-day affair: peppers dicing, onions chopping, tomatoes bubbling away. By the end, the kitchen smells like spice and sunshine, and the counters are lined with jars that feel like trophies. This salsa is one of those true crowd-pleasers—tweaked and perfected over the years until it became our recipe.

This year, Miranda got to gather with her dear friend to start their own tradition, chopping, laughing, and stirring together while making batch after batch. Most of the photos you’ll see here are courtesy of Miranda’s salsa-making adventure—proof that salsa is best made with good company by your side.

Here’s just a glimpse of what goes into one of those humongous batches (about 11x the recipe below!):

• 5 lbs jalapeños

• 20 lbs mixed peppers

• 10 lbs red peppers

• 5 lbs serrano peppers

• 12 lbs onions

• 50 large cans of diced tomatoes

• 12 habanero peppers

Trust me, it’s worth every tear, laugh, and hour it takes.

Recipe Spotlight: Harvest Salsa for September

This is the scaled-down version—the perfect batch for a weekend afternoon of preserving. You can adjust the heat depending on how bold you’re feeling—mild for crowd-pleasing taco nights or fiery for spice lovers.

Ingredients

• ½ lb jalapeño peppers (seeded for mild, keep seeds for extra heat)

• 8 cups coarsely chopped, peeled tomatoes (we use drained canned diced tomatoes for ease)

• 3 cups chopped, seeded Anaheim or sweet banana peppers

• Small Scotch Bonnet or long thin red chili peppers (optional, for fiery heat)

• 2 cups chopped onion

• ¾ cup white vinegar

• ¾ cup cider vinegar

• 1 cup chopped sweet red and yellow peppers

• 4 cloves garlic, minced

• 1 can (5½ oz) tomato paste

• 1 Tbsp salt

• 2 Tbsp granulated sugar

• 2 tsp paprika

• 1 tsp dried oregano

• ¼ cup chopped fresh cilantro

Instructions

1. Prep the peppers, onions, and tomatoes: On a plastic cutting board, wearing gloves, cut the jalapeños in half. Discard ribs and seeds (or keep some for extra heat). Mince finely. Chop the onions and drain the tomatoes (a food processor works well).

2. Cook it down: In a large non-aluminum pot, combine jalapeños, tomatoes, Anaheim peppers, onions, vinegars, sweet peppers, garlic, tomato paste, sugar, salt, paprika, and oregano. Bring to a boil.

3. Simmer: Reduce heat to medium-low and simmer, stirring often, for at least 1 hour or until salsa reaches desired thickness. To test, spoon a little onto a plate and tilt—salsa should flow in one steady stream.

4. Finish: Stir in cilantro and cook for 2 minutes.

5. Preserve: Using a funnel, ladle hot salsa into sterilized jars, leaving ¼ inch headspace. Process in a boiling water canner for 20 minutes.

   • If jars don’t seal, refrigerate and use within 3 days.

How to Enjoy Your September Salsa

Your jars of salsa are more than just taco toppers—they’re little jars of inspiration for quick, flavour-packed meals and snacks. Here are some of our favorite ways to enjoy them:

• 🌮 Spoon over tacos or burritos.

• 🍳 Stir into scrambled eggs for a zesty breakfast.

• 🥗 Toss into salads or grain bowls.

• 🎁 Gift a jar to a friend—it’s basically autumn in a jar.

• 🧀 Crowd-Pleasing Baked Salsa Dip: Mix equal parts salsa and cream cheese in an oven-proof dish. Bake at 350°F for 20 minutes, sprinkle with Tex-Mex cheese blend, and bake for another 10 minutes. Serve bubbling hot with tortilla chips. (This one is my husband’s favourite—and for good reason. It disappears fast!)

A September Invitation 🌻

As the season shifts, let this be your invitation to gather your crowd. Host a salsa-making afternoon. Sip, chop, laugh, and preserve not just food, but memories. Because salsa tastes better when the jar is seasoned with friendship.

✨ Here’s to savouring September—one spoonful at a time.

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