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:
- Mango Jicama Salsa
- Tomato Jam
- (Holy) Guacomole
- Simple Tomato Sauce With Garlic & Basil
- Loquat Chutney