Homemade Salsa

Tomato season has finally come to an end. I’m a bit late with posting this recipe but I know a few people who are still collecting their last tomatoes! So I figured I’d go ahead and post it now anyways 🙂

This year I was completely blessed with boxes and boxes of tomatoes from my relatives farm up in the Okanagan! They were SO much fun to play. In fact, this year was *officially* my first year of making canned salsa! I’m pretty accustomed to making fresh salsa to have with my chips and quac, but had never tackled a canning salsa recipe – so here it is! I’m super happy with the consistency of how it turned out and the flavours and spice levels were JUST enough – not too overpowering and not too bland. So overall, very happy! I’m sure as the years go on I’ll make a few tweaks here and there – so keep an eye on it and let me know your thoughts on the recipe! 😉

INGREDIENTS
  • 4 quarts tomatoes, blanched + diced (canned, diced tomatoes work as well)
  • 10 oz tomato paste
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp Himalayan or Sea Salt
  • 1 tsp cracked pepper
  • 1 tsp chili powder
  • 1 tsp paprika
  • 2 cups onions, diced
  • 6 cloves garlic, crushed
  • 1 sm yellow bell pepper, diced
  • 1 sm orange bell pepper, diced
  • 1 sm green bell pepper, diced
  • 2 – 4 hot peppers (cherry poppers, jalapeño, banana, poblano and anaheims are all nice to use and not too spicy – add serrano, rocoto or cayenne to kick up the heat)
  • 1.5 cups apple cider vinegar
DIRECTIONS
  1. In a large stainless steel stockpot, combine all the ingredients. Bring ingredients to  a boil, stirring consistently to avoid scorching.
  2. Reduce the heat and lightly boil for about 30min or until desired consistency. Continue to stir consistently.
  3. Pour into mason jars and store in the fridge for 1 week or continue canning process.
HOW TO CAN (without a pressure canner)
  1. IMPORTANT UTENSILS REQUIRED
    • a bunch of mason jars + lids
    • 1 large stock pot
    • rack to fit in stock pot (or cloth)
    • jar lifter
  2. First, sterilize jars + boil the lids until ready to use – no need to add the rings of the lids to the pot.
  3. Next, place rack or cloth on the bottom of the pot (this prevents the jars from sitting directly on the pot which could cause them to crack) and fill pot about 2/3 of the way full. Turn heat to high to begin heating water.
  4. While the water heats up, fill jars with salsa ensuring you leave 1/2 inch of room at the top.
  5. This step is crucial. Clean the rims of the jars completely before placing the lid on the jar to avoid spoilage. Once completely cleaned, carefully place lids from the boiling water onto the jars and lightly screw on rings until just snug.
  6. Gently place jars into the stock pot with a jar lifter, allowing 2 inches of water above the jars. Boil the jars for 20min.
  7. Once finished, turn the element off and let the jars sit in the water for 10min. This allows the water to begin cooling down so that it is easier to transfer them.
  8. Next, gently lift jars out of the pot with jar lifters + let cool on a cloth overnight.
  9. Before labeling and storing, check the seal. The lids should be sucked in and you should not hear any ‘popping’ or ‘clicking’ sounds when you push on the top of the lids – if you do hear that, they did not seal and you will need to start the process over again.

 

With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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