Fresh Tomato Salsa Recipe: With Canning Instructions
Fresh Tomato Salsa is a vibrant and zesty addition to any meal. This recipe not only brings out the flavor of fresh, ripe tomatoes but also provides you with simple canning instructions, allowing you to enjoy this delicious salsa year-round. When you make your own salsa, you control the ingredients, ensuring it’s fresh and free from preservatives.
Why Make This Recipe
Making your own Fresh Tomato Salsa has several benefits. First, you get to use fresh, high-quality ingredients that enhance the flavor. Second, you can adjust the heat to your preference by changing the amount of jalapeños and cayenne pepper. Finally, canning allows you to preserve the taste of summer tomatoes, so you can enjoy them even in the off-season.
How to Make Fresh Tomato Salsa
Ingredients
- 6 pounds fresh, ripe tomatoes (about 13 medium-sized)
- 1.5 cups or 1 large chopped onion
- 0.25 cup or 4 processed whole jalapeno peppers
- 1 cup or 2 chopped green bell peppers
- 3 cloves fresh garlic, pressed
- 0.25 cup apple cider vinegar
- 1 (8-ounce) can green chiles
- 0.25 cup olive oil
- 1.25 teaspoons ground cumin
- 4 teaspoons salt
- 0.5 teaspoon cayenne pepper
- 3 tablespoons white sugar
Directions
- Start by sterilizing your half-pint jars, rings, and lids. You can do this by placing them in the dishwasher on the sterilized setting or boiling them in a large pot of water for 10 minutes.
- Chop the tomatoes, onions, jalapeno peppers, and green bell peppers separately in a food processor. Combine them in a large pot.
- Add the remaining ingredients to the pot of vegetables and stir to combine.
- Bring the mixture to a boil, then lower the heat and simmer for 10 to 20 minutes or until the salsa reaches your desired thickness, stirring often.
- While the salsa cooks, pour tap water into a large pot to process the filled jars or you can use the same pot used for sterilizing.
- Turn the heat on under the pot of water and bring it to a boil.
- Once the jars are sterilized, take them from the dishwasher and place them on the countertop.
- Use a towel to grip the jar carefully and ladle the cooked salsa into the jar.
- Use a knife between the jar and the salsa to release any air bubbles.
- Place the lids on the jars and screw the rings on tightly.
- Place the jars into the boiling water and leave them for 20 minutes to process.
- After processing, remove the jars and allow them to cool on the counter at room temperature.
How to Serve Fresh Tomato Salsa
Fresh Tomato Salsa is versatile! You can serve it with tortilla chips for a tasty snack. It also pairs beautifully with grilled meats, tacos, burritos, or as a topping for nachos. Use it to brighten up any dish!
How to Store Fresh Tomato Salsa
Store your canned salsa in a cool, dark place. Once opened, keep the salsa in the refrigerator and use it within a week. If you have leftover fresh salsa, store it in an airtight container in the fridge for up to five days.
Tips to Make Fresh Tomato Salsa
- Use ripe, in-season tomatoes for the best flavor.
- Adjust the amount of jalapeños and cayenne pepper for your preferred spice level.
- For a chunkier salsa, chop the vegetables by hand instead of using a food processor.
- Experiment by adding herbs like cilantro or lime juice for added freshness.
Variation
You can try adding fruits like mango or pineapple for a sweet twist on the traditional salsa. This can balance out the heat and give a tropical flavor.
FAQs
Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can use canned tomatoes, but fresh tomatoes will provide a better flavor and texture.
Q: How long will canned salsa last?
A: Properly canned salsa can last about one year when stored in a cool, dark place.
Q: Can I freeze the Fresh Tomato Salsa?
A: Yes, you can freeze salsa, but the texture may change. It’s best to consume it fresh or canned for the best texture.
