Tomato Salsa
I have a half-dozen tomatoes left over and thought I would give plain tomato salsa a whirl. It’s from Bernardin, but I am using my own spices instead of their mix:
- 4L tomatoes (or a combo of tomatoes and corn, which I may have some left over from the shrimp & corn chowder that I’ll be making)
- 1 – 1/3 cups cider vinegar (or lime juice because I need to finish it off)
- taco seasoning to taste
- 1-2 cloves garlic, minced
To prep your jars, this is the process they give: place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
- Wash, peel, seed and coarsely chop tomatoes. If using fresh corn, blanch the ears in boiling water for 1 minute, then cut off kernels with a sharp knife.
- In a large stainless steel saucepan, combine the spices, garlic, and cider vinegar. Add prepared vegetables; mix well. Over medium-high heat, bring mixture to a boil, stirring frequently. Reduce heat and simmer stirring constantly, just until mixture is heated through.
- Ladle hot salsa into the jars to within ½” (1 cm) of top of jar (headspace). Wipe jar rim removing any stickiness. Assemble the lids and process for 20 minutes. Let stand for 5 minutes, then remove and cool for 24 hours. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
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