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Heirloom Tomato Salsa

  • September 16, 2011
  • 8:02 am

Heirloom Tomato Salsa Lines The Shelf by Eve Fox, Garden of Eating blog, copyright 2011

The cheerful jars lining the shelf in our pantry should help add some (mild) heat to the coming cold winter days.

Heirloom Tomato Salsa
Makes 6 pints (or 12 half-pints)


* 5 lbs heirloom tomatoes
* 1-2 jalapeño peppers, seeds, ribs and stems removed, finely diced (I recommend wearing gloves when working with these)
* 2 onions, roughly chopped
* 4 large cloves of garlic, roughly chopped
* 1 cup fresh cilantro leaves, washed, and dried
* 1 1/2 cups white vinegar
* 1/4 cup sugar
* 1 Tbsp sea salt


1. Place the tomatoes, onions, garlic, and cilantro in the bowl of a food processor and blend until it reaches the desired consistency.

2. Put the blended mixture into a large, non-reactive pot, add the jalapeños, sugar, salt and vinegar, bring to a boil and then simmer until it reaches the desired thickness.

3. While the salsa is cooking, sterilize your jars and lids in the hot water bath for 10 minutes. Drain and remove the jars, ladle the hot salsa directly into the hot jars leaving 1/4″ head space, wipe the rims with a clean, damp paper towel, apply the lids, and secure the bands.

4. Process in a hot water bath canner for 20 minutes, then remove from the water and let the jars cool on a rack or several dishtowels to avoid extreme temperature changes which can crack the jars. One cooled, check the seals (the lids must be popped down) and store in a cool dark place for up to one year. If any of the lids have not sealed properly, store the jar in the fridge and use within one week.

Not feeling totally confident about how to can food yet? Check out my how-to post here for an overview of the process.

You might also like:

Home Canning is Hot
5 Ways to Preserve the Summer Harvest

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


+ add your own
6:27PM PDT on Sep 13, 2014


7:15PM PST on Nov 21, 2011


11:55AM PST on Nov 15, 2011

love salsa, thanks for this

8:51AM PST on Nov 10, 2011

Heirloom tomatoes are the best - they just can't be beat for amazing flavor.

8:25PM PDT on Oct 24, 2011

Thank you Eve :)

11:17AM PDT on Oct 16, 2011

Thanks for this recipe. We have grown so many tomatoes to know what to do with them! We've tried a tomato soup and a tomato-based pasta sauce. I'll have to try this out sometime. :)

11:08AM PDT on Oct 15, 2011


9:29PM PDT on Oct 10, 2011

One to try - thanks for posting.

8:30AM PDT on Oct 7, 2011

Great-looking tomoto salsa! Thanks for sharing.

4:55AM PDT on Oct 7, 2011

Looks good. I will try it.

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