End of Summer Tomato Salsa

Tomato Salsa, Peach Salsa and Peach Butter

Fresh salsa is delicious and fun to make especially if you are canning with a friend. Last week-end a friend (P) and I got together and canned tomato salsa, peach salsa and apple butter. Phew! We started off with 2 cases of tomatoes and 1 case of peaches. In all we canned for 6 hours and had over 90 jars of different sizes, but we did it. Mission accomplished.

Tomato Salsa

This was our second time canning tomato salsa, the first time we both felt the salsa turned out too thin and watery.  I also thought the onion, peppers and tomato chunks were too big. So this time we hand chopped and used a food processor. This combo worked wonderfully. Also the onions, peppers and jalapenos were roasted along with one half of the tomatoes. At the very end we added tomato sauce and paste to help thicken it up and then processed everything in jars. This time the consistency is more like that of a great Mexican restaurant, nice and thick.

Author: cheriprint recipe

Tomato Salsa

prep time: 20 MINScook time: 45 MINStotal time: 65 mins

Capture summers greatness in a jar with this thick and delicious tomato salsa. Perfect for gifts and entertaining!

INGREDIENTS:

• 8 cups tomatoes, peeled, chopped and drained
• 2 1/2 cups red onions, chopped into quarters
• 1 1/2 cups green peppers, chopped into large pieces
• 1/2 cups of jalapenos, chopped into large pieces
• 6 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon pepper
• 1/8 cup salt
• 1/3 cup sugar
• 1/3 cup vinegar
• 1-15 ounce can tomato sauce
• 1-6 ounce can tomato paste

INSTRUCTIONS:

1. Sterilize jars and lids in water bath. Heat water to a simmer. Simmer for 10 minutes. Remove from pan, set aside.
2. Roast the Onions, green peppers and jalapenos, about 20 minutes. Cool slightly. Pulse in food processor, just a few pulses.
3. Now for the tomatoes, there are several ways of doing that. Blanching them is easiest; grilling or broiling will result in more flavor. We broiled half, giving the salsa some added flavor.
4. Into a large pot all ingredients go, now add garlic, cumin, pepper, salt, sugar, vinegar, tomato sauce and tomato paste, stir. Bring to a boil, reduce to a simmer. Cook uncovered for about 10 minutes.
5. Remove jarsLadle salsa into jars, leaving 3/4 to 1/2-inch space between lid. Wipe the rims with a clean, dampened paper towel so that there is no residual food on the rims. Place lids on the jars. Screw on the rings. Tighten lightly, but not too-lightly. Air does need to escape from the jars during the next step, the water bath.
6. Cover the jars with an inch of water. Bring to a rolling boil and process for 15 minutes, 20 to 25 minutes depending on your altitude. eat and let the jars sit in the hot water for 5 minutes.
7. Remove jars and set on counter to cool, lids should be popping as this creates a vacuum under and helps the lid seal.