So, you don't have a garden. Or your garden is much like mine, where tomatoes are few and far between. Can you make salsa with store-bought tomatoes, and still have it affordable to do so?
Most years I make my tomato salsa with canned tomatoes. (I buy the institutional-size cans at United Cash and Carry, but I've also seen them at Smart and Final, and Business Costco.) This is great, actually. The tomatoes are already peeled (woohoo!), and it means that I can make salsa anytime of the year. I've even used jarred jalapeños to make salsa mid-winter when my fav produce stand is not open for the season yet. But for most batches I use fresh jalapeños.
Here's how I make mine:
Easy Tomato Salsa (for 8 pints)
- 1 111 oz. (3.175 kg) can whole, peeled tomatoes (#10 can), or about 3 quarts (just short of 3 L) tomatoes, chopped, with juice
- 3/4 cup (180 mL) white vinegar
- 1 1/2 large onions, chopped
- 1 1/2 (22 mL) tablespoons pickling or kosher salt
- 3 cloves garlic, or 3/4 teaspoon garlic powder
- 8-10 jalapenos, seeded and minced (this batch I used 5 somewhat large jalapenos)
- 2 teaspoons to 1 1/2 tablespoons (22 mL) dried red chili flakes (according to taste -- this batch I used 2 of those red pepper flake packets that you get with pizza)
- 1 1/2 tablespoons (22 mL) dried, crushed oregano
- 1/3 cup fresh cilantro, chopped (a large handful will do, but this batch I didn't have cilantro, salsa still good without)
- 2 1/4 (33 mL) tablespoons chili powder
I use my food processor to chop the tomatoes -- about 2 cups at a time by pulsing. I add the tomatoes to a large stainless (or other non-reactive) stock pot. Next I add vinegar, then chop the onions and add. I stir in salt, minced garlic, red chili flakes, oregano, cilantro, chili powder, and jalapeños.Mincing jalapeños is hard on the throat and eyes. To mince, I cut off the stem end, then slice the peppers in half lengthwise. I use a spoon to remove the seeds, discarding those. I use my food processor to mince the jalapenos, then add to the rest of the salsa ingredients. This has to stand for 30 minutes. Meanwhile, I get my jars sterilized.
Back to the stove. I bring the pot to a boil while stirring. My stove hood fan pulls jalapeño and red pepper steam away -- really, that stuff will choke you. I simmer for 10 minutes. turn off stove. Fill jars. Then seal and process for 30 minutes. And that's it.
The whole process takes me about 2 hours, start to finish including clean-up, and I'm usually doing other things in the kitchen and around the house. I estimate that each pint cost about 48 cents per jar. Not bad.
Making salsa this time of year dovetails nicely with my big batch cooking later this month, to get me over the hump when school first begins. Part of the big batch is a Mexi meat mixture, for tacos, burritos, and bun tacos. The salsa will be delish with those Mexi meals!
I'm not terribly proficient at canning, so I limit myself to high acid, and/or high sugar items (jams, jellies, pickles, salsas, relish, chutney). And, I store all of my canning in the spare fridge. Just not terribly sure I won't lose a loved one otherwise. I'm guessing that many of you are much more sure of your canning than I am of mine.
One more thing to check off my August to-do list! Tomato salsa is now to-done.
Does your food processor get a regular workout? I like to use mine when big batch cooking. And, do you make your own salsa, too? What do you put in yours? Please share!
