This homemade zesty tomato salsa is bursting with fresh flavors and is perfect for canning. Enjoy it year-round as a dip, taco topping, or a quick way to spice up any meal.
Ingredients:
- 2 kg (4 lbs) fresh, ripe tomatoes
- 2 large onions, finely chopped
- 2-3 bell peppers (red, green, or yellow), diced
- 2-4 jalapeños (adjust to your spice preference), finely chopped
- 4-6 cloves of garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup white vinegar (5% acidity)
- 1/4 cup lime juice (freshly squeezed)
- 1 tablespoon salt
- 1 teaspoon ground cumin (optional)
- 1 teaspoon smoked paprika (optional)
Instructions:
1. Prepare the Tomatoes
- Bring a large pot of water to a boil.
- Score a small “X” on the bottom of each tomato.
- Blanch the tomatoes for 30 seconds, then transfer them to an ice bath to cool.
- Peel off the skins, remove the cores, and dice the tomatoes into small chunks.
2. Combine the Ingredients
- In a large pot, mix the diced tomatoes, onions, bell peppers, jalapeños, garlic, and cilantro.
- Add the vinegar, lime juice, salt, cumin, and smoked paprika. Stir well to combine.
3. Cook the Salsa
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Let it simmer for 20-30 minutes, stirring occasionally, until the salsa thickens slightly and the flavors meld together.
4. Prepare the Jars
- Sterilize your canning jars by boiling them in water for 10 minutes. Keep them warm until ready to fill.
- Sterilize the lids and rings as well.
5. Fill and Seal the Jars
- Carefully ladle the hot salsa into the warm jars, leaving about 1/2 inch of headspace at the top.
- Wipe the rims clean, place the lids on top, and screw the rings on tightly.
6. Process the Jars
- Place the filled jars in a water bath canner, ensuring they are fully submerged in boiling water.
- Process the jars for 15-20 minutes (adjusting for altitude if necessary).
- Carefully remove the jars and let them cool on a towel or rack.
7. Check the Seals
- Once the jars are cool, check the seals by pressing the center of the lids. If the lid doesn’t pop, the jar is sealed.
- Store sealed jars in a cool, dark place for up to 1 year.
Serving Suggestions:
- Use this zesty salsa as a dip with tortilla chips.
- Top tacos, burritos, or quesadillas.
- Add it to scrambled eggs or omelets for a spicy kick.
Tips for Success:
- Adjust the heat by adding more or fewer jalapeños. For extra spice, include a serrano pepper or two.
- If you prefer a smoother texture, pulse the salsa in a blender before cooking.
- Always use vinegar with 5% acidity to ensure safe canning.
This zesty salsa is the perfect addition to your pantry—flavorful, versatile, and a great way to enjoy fresh tomatoes all year long!
