Salsa and Canning
I spent my weekend canning diced tomatoes and salsa. I make a lot of salsa this time of year. Some, like my Heirloom Tomato Salsa and my Bing Cherry Salsa is for eating fresh. Some is traditional cooked salsa which I can for use later in the year when tomato season is over. Aside from being a tasty dip, salsa is great on baked sweet potatoes.
If you don't have a garden, the farmers' markets have all of the fresh ingredients you need for salsa. The salsa recipe I use for canning makes about 5 pints.
Salsa
7 c. peeled, diced tomatoes2 c. diced onion
1 c. diced green pepper
7 jalapeno peppers, seeded and finely chopped
3 cloves garlic, minced
1 can tomato paste
3/4 c. Heinz white vinegar
1/2 tsp. cumin
Combine ingredients in large stainless steel pan, cook, stirring occasionally, about 30 min. till thickened.
If canning- meanwhile prepare canner, jars and lids. Ladle hot salsa into hot jars, leaving 1/2" headspace. Process in boiling water bath for 20 min., remove lid and let cool 5 min., then remove jars.
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3 comments:
I've had salsa on a lot of things but never sweet potato - that sounds good!
If I have a lot of cherry tomatoes, do they have to be peeled before I dice them and use them? I really don't have patience to sit and blanch & peel all of them...
They do not have to be peeled if you don't mind the skins being in your salsa. The skins are actually highly nutritious- they contain carotenoids and flavonols which are important phytochemicals, so go ahead and use them.
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