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.

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Anonymous Anonymous 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  

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