Three step salsa
Here are three simple steps to having homemade salsa any time of the year.
Step 1 (optional): Grow the ingredients
Take the process from tomato trellises to taste buds by planting a salsa garden this time of year. Get started with a salsa staple like tomatoes. There are great published references for growing tomatoes, but if you have further questions, ask a UC Master Gardener volunteer in your county.
Step 2: Can the salsa
There are many research tested recipes, allowing you to choose one that suits your taste best. Tomatoes: Safe Methods to Store, Preserver, and Enjoy contains two to start, including the recipe provided. Dig around on the UC Master Food Preserver Resources page to find more.
Tomato/Tomato Paste Salsa
Makes 7 pint jars
3 quarts tomatoes (about 12 medium tomatoes), washed, peeled, cored, and chopped
3 cups onions (about 3 medium onions), chopped
1 ½ cups long green sweet peppers (about 4 Anaheim peppers), washed, seeded and chopped. Note: Sweet bell peppers may be substituted for long green peppers
6 tablespoons small hot red peppers (about 6 Jalapeno peppers), washed, seeded, and finely chopped
4 cloves garlic, finely chopped
2 12-oz cans tomato paste
2 cups commercially bottled lemon juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin (optional)
2 tablespoons oregano leaves (optional)
1 teaspoon black pepper
- Wash hands and work surfaces, and then prepare ingredients.
- Combine all ingredients in a large saucepan.
- Bring to a boil, stirring frequently.
- Reduce heat and simmer 30 minutes, stirring occasionally.
- Ladle hot salsa into pint jars, leaving a 1/2–inch headspace.
- Wipe rims of jars with a dampened clean paper towel and apply two-piece metal canning lids.
- Process 15 minutes in a water bath canner at altitudes up to 1000 feet. Above 1000 feet, increase processing time by 1 minute for every additional 1000-foot increase in altitude.
- Let jars cool undisturbed for 12 to 24 hours, then check seals.
If you haven't canned before (or even if you have), turn to a local UC Master Food Preserver Program near you as a friendly resource.
Step 3: Eat the contents
Well, you are probably already very familiar with carrying out this step! Do it with confidence knowing that you followed a safe, home preservation process.
Whether you grow or buy, it is always fun to make and share your own jar. Are you craving salsa yet?