Tuesday, September 07, 2010

Tomato Salsa for Canning

My new go-to book is Put 'Em Up! by Sherri Brooks Vinton. I bought it myself; this is not a sponsored post or a review. I had a lot of tomatoes, but we had to buy the jalapeno peppers. Mine are not growing very quickly - or they're being eaten by the furry creatures that bounce through the yard. Maybe that's why the bunny was collapsed under the rain barrel? Never mind. Just kidding.

Heirloom Tomato Salsa

1 cup distilled vinegar
1/4 cup sugar
1 Tablespoon salt
3 pounds heirloom tomatoes (any kind - or a combination of types)
1/2 pound onions, diced
1 cup chopped cilantro (optional; I used only 1/4 cup because mine was really potent)

Bring the vinegar, sugar, and salt to a boil in a large nonreactive saucepan. Add the tomatoes, onions, and jalapenos, and return to a boil for 5 minutes. Add the cilantro and remove from the heat.

To preserve:
Either refrigerate (for up to 5 days) or use the hot-water method.
For the boiling water method:
Ladle into clean, hot, half-pint jars, leaving 1/2 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

I made these Sunday night, but I didn't try the results yet. I'm a little concerned it might be too spicy; I used the full 2 jalapeno peppers. I guess I'll find out soon enough; daughter is home, and she likes spicy salsa.

Labels: ,

Digg! Stumble It! add to kirtsy

3 Comments:

Blogger Green Girl in Wisconsin said...

Did you eat the salsa with rabbit stew? (groan)
What an easy-looking recipe~

9/08/2010 9:58 AM  
Anonymous Jake said...

This salsa recipe sounds really good. The spicier, the better, for me! I'll bookmark it and try it out this weekend.

9/08/2010 11:06 PM  
Anonymous cityslipper (home kitchen garden) said...

Haven't made salsa yet this year, but it's becoming inevitable. Your recipe seems simple enough. My measure of a salsa's quality is how it tastes after I've melted a block of Velveeta into a pint of it... the "cheese" cuts the heat for very hot salsas.

9/15/2010 1:39 PM  

Post a Comment

<< Home

Smile!

Search & Win

About 1 in 5 child deaths is due to injury. CDC Vital Signs www.cdc.gov/vitalsigns

Creative 

Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 2.5 License.

Copyright, 2003-2008 by OkayByMe. All rights reserved. No part of this blog may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval without written permission from Daisy, the publisher, except by a reviewer who may quote brief passages in a review. In other words, stealing is bad, and if you take what doesn't belong to you, it's YOUR karma and my lawyers you might deal with.