I’m making salsa. I’ve finally gotten enough produce out of the garden to move forward on this. I’ve got regular tomatoes, roma tomatoes, bell peppers and jalapenos. I’m going for a fake Pace picante type thick salsa — chunky and scoopable. I hate watery salsa. Haaate.

The recipe:

  • 1 15 oz can of Crushed Tomatoes or Tomato Sause (jury still out on which is better)
  • 15 oz of water
  • 2 medium tomatoes, cored & diced
  • 3 medium jalapenos, seeds removed & small diced ( this is mild, more for hotter )
  • 1 onion, small chop
  • 1/3 cup vinegar (100% needed for canning)
  • 1 tablespoon minced garlic
  • 1 bunch cilantro, leaves finely chopped
  • 1/2 lime juiced - fresh only!
  • salt to taste (1 tbsp or so)

Optional:

  • 1 15oz can sweet corn (drained)
  • 1 15oz can frijoles negros (drained)

Mix everything but the cilantro and lime into a 4 qt sauce pan or larger (it’s going to boil). Add at least 1.5 tsp salt now. Bring to a boil, then reduce to a simmer for 35-45 minutes or until thick. After 30 min, taste and add salt if necessary. While still hot, add chopped cilantro and lime juice. Stir together.

Canning - yes we are going to actually can this. It can then safely sit in the pantry or be given to folks as gifts.

Equipement needed:

  • Large kettle with lid. 20qts or so — the best would be the blue enamel ones.
  • Jar carrier or perforated vegetable steamer
  • 2-4 wide mouthed pint jars - depending on optional ingredients used.
  • Lids & rings for jars.

Heat water to ~180F and soak lids and rings - be careful to make sure they stay separated.

Fill kettle ~1/2 - enough that when jars are submerged, water is pretty close to covering the tops, if not over them. Bring kettle to boil - this will take at least 20 min.

While the salsa is simmering, wash wide mouth pint jars, dry.

When salsa is done (let it cool for a bit to make sure it tastes o.k) - funnel into jars, leaving 1/2″ space at the top. Wipe jars with damp paper towel to make sure the lip is clean. Seat lids and tighten rings until finger tight.

When water is just starting to boil, submerge jars - making sure to top off with more boiling water until the jars are submerged. Add the water at the sides of the kettle, do NOT pour directly on the jars. Boil for 20min, take jars out with jar clamp or heat proof rubber tongs and set on towel to dry. You should hear the jars “pop” as they cool — that means a good seal.

There you go — nothing special, but should be somewhat close to Pace (yes, New York City). I’m no great salsa officianado, I just wanted fresh homemade stuff that is healthy. Something easy to do, yet rewarding — a gift for family members.