Having a jar of tomato salsa in the pantry is always a good thing to have on hand when it comes to taco night or other festive dinners. Salsa also makes a great snack and is one of the ultimate party foods for big crowds. Sure, it's convenient to buy a jar of salsa at the grocery store, but it's even better when you make it at home. If you're growing fresh tomatoes this year or you picked up too many at the farmer's market and you don't know what to do with them, try canning salsa. It's the perfect way to preserve all of those fresh ingredients and you just can't beat the taste of homemade salsa.
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This mornings efforts yielded me 3 half pints of roasted salsa. One we'll use for dinner tonight, the other two I have in a water bath to can for later use. Roasting it brings out the sweetness of the vegetables that pairs beautifully with the heat from the jalapeno. . . . . #instafood #instayum #salsa #cookwithcolor #highflavor #yum #tomato #onion #garlic #jalapeno #cilantro #lime #salt #pepper #canning #cannedsalsa #cannedit #smallbatch #food #foodpics #foodie #foodpictures #foodphotography #foodporn #freshsalsa #fresh #freshfood #frommykitchentoyours . . . . Roasted Salsa: 10 roma tomatoes, quartered, divided 1 white onion, halved, the halves quartered 1 jalapeno, in thick slices 6 garlic cloves, smashed and peeled Juice of one lime 2 tsp salt 1 tsp black pepper 4 tbsp cilantro 2 tbsp extra virgin olive oil Toss 8 tomatoes, onion, garlic, and jalapeno in olive oil, salt, and pepper. Spread it out evenly on a baking sheet. Roast at 415° for 30 minutes, stirring every 10. Remove them from the oven and allow them to cool slightly and absorb the liquid from the pan. Combine the roasted vegetables with the remaining two tomatoes, lime juice, and cilantro in a food processor and pulse to desired consistency. Makes 3 half pints, store in the fridge for up to a week or follow proper canning procedures.
The canning process is actually quite simple. You'll start by roasting the tomatoes. Any tomatoes will work for this, however, Roma tomatoes are recommended due to their low water content. Once the tomatoes are charred, they should be soft and the skins should peel back. While the tomatoes are roasting, fill the canner with water, bring to a rolling boil and simmer the canning jars to sterilize.
Next, you'll want to chop your tomatoes and veggies. You can do this in a food processor, but sometimes it's fun to chop everything by hand! To a large stockpot, add the tomatoes, green bell peppers, jalapeño peppers, chopped garlic, green onions, apple cider vinegar, lime juice, fresh cilantro and cumin and bring to a simmer so it cooks down. If you like thicker salsa, feel free to add a bit of tomato paste.
Ladle the salsa into each half-pint jar leaving about 1/2 inch headspace. Tap the jars to remove any air bubbles and seal. Process in a water bath canner, remove and allow the hot jars to cool down. Make sure to check each jar and that it has sealed correctly. If it did not seal, place in the refrigerator.
5 Recipes to Use for Canning Salsa
1. The Best Homemade Salsa
2. Fire Roasted Salsa
With the smoky flavors of the fire-roasted tomatoes, jalapeños, and poblano peppers, you'll be glad you made this recipe to store in the pantry.
3. Corn & Cherry Tomato Salsa
4. Mango-Pineapple Salsa
The sweetness of the mango and pineapple really help balance out the spiciness from the jalapeño peppers. This is a great salsa to pair with tortilla chips or to dress up fish tacos.
5. Homemade Salsa Verde
Made with tomatillos, onions, garlic, spices and a mix of green peppers, you'll fall in love with this green salsa recipe. If you prefer mild salsa, stick with bell peppers and jalapeños. If you like hot salsa, use whatever hot peppers you have on hand like habaneros or green chiles.