It’s the height of tomato season; this recipe for Salsa is for canning and will make 10 pints. So, hit your garden or local farmers’ market for 7 pounds of this season’s tomatoes. There’s nothing like having fresh tomatoes of the season preserved in a favorite condiment to enjoy during those long months of the pale off-season offerings.
Most years I manage to get quite a bit of canning and preserving done, and this year is no exception. Thanks to the shared bounty of our friends Pat and Jim’s garden, I had enough tomatoes to can seasoned tomato sauce as well as this salsa.
As I said, I got 10 pints of salsa from seven pounds of tomatoes (this will be about six pounds once you’ve sliced off the stem ends). Added to that was two pounds of onions, three and one half cups of assorted sweet peppers, one cup of jalapeno, fresh cilantro, vinegar, lime juice and spices. For the base recipe, I used the Fiesta Salsa recipe in Ball’s Complete Book of Home Preserving as my guide.
While altering this recipe to suit what I had on hand, as well as preferences of mine after years of canning salsa, I changed the ratio of vegetables and I used a different combination. I also altered the seasonings used. My modifications resulted in 3 extra pints than in the recipe Ball published.
What I did follow was their processing instructions. They are the experts. That said, this is really simple! But…here’s something that will make it even more easy. I’m not a huge proponent of single-use kitchen gadgets, but this? This is the absolute best time-saver when you need to mince or dice a boatload of stuff:
They are sold in places like Target and As-Seen-on-TV stores, they come with two sizes of blade inserts (one for dicing, once for mincing) and they cost about $20. It’s the best money you’ll ever spend for a project like this salsa.
The ingredients are placed in a (very) large stockpot and brought to a boil. After being simmered for about 10 more minutes, you place the salsa into prepared jars. Then the jars are processed in a water bath for 15 minutes. That’s it. You have salsa for the pantry.
I hope you’ll try this recipe. You will be thanking me when you pop open a jar of fresh salsa this winter!
- 14 cups fresh diced tomatoes (about 6 pounds), washed, skin-on, stem ends sliced off
- 6 cups diced onion (about 2 pounds)
- 1 cup minced jalapeno peppers (I seeded and removed membranes from half)*
- 2 cups minced sweet bell peppers (I used red, orange and yellow)
- 1½ cups minced banana peppers
- 1 cup cider vinegar
- 1 cup fresh chopped cilantro leaves
- 2 tablespoons lime juice
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- ½ tablespoon ground coriander
- Combine all ingredients in a very large stockpot and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Prepare canner, jars, and lids according to manufacturer's instructions.
- Ladle the hot salsa into jars leaving ½ inch head space.
- Using a sterilized cloth, wipe rims of the jars.
- Center the lids on the jars.
- Screw on bands and adjust to fingertip tightness.
- Place the jars in boiling water canner and process for 15 minutes for pint or half-pint jars
- Remove the jars from the canner and place on a kitchen-towel lined surface.
- Allow to cool completely and check that all lids are sealed.
- Store for up to a year.