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 8-9 pints)
- 1 102 oz. can whole, peeled tomatoes (#10 can), or about 3 quarts tomatoes, chopped, with juice
- 2 cups bottled lemon juice (do not substitute vinegar)
- 3 cups chopped onions
- 2 12-oz cans canned tomato paste
- 1 1/2 tablespoons pickling or kosher salt
- 4 cloves garlic, minced, or 1 teaspoon garlic powder
- 6-8 jalapenos, seeded and minced (this batch I used 5 somewhat large jalapenos)
- 1 teaspoon to 1 1/2 tablespoons dried red chili flakes (according to taste -- I most often use 1 teaspoon for a mild salsa)
- 2 tablespoons (22 mL) dried, crushed oregano
- 2 1/4 (33 mL) tablespoons chili powder
I get my pint jars sterilized, and hold in simmering water.
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 lemon juice and canned tomato paste, then chop the onions and add. I stir in salt, minced garlic, red chili flakes, oregano, 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.
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 30 minutes, stirring occasionally, then turn off stove. Fill sterilized pint jars while hot. Then seal and boiling water canner process for 15 to 25 minutes, depending on altitude. 0-1000 ft above sea level:15 minutes; 1001-6000 ft above sea level: 20 minutes; above 6000 feet above sea level: 25 minutes.
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.
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 30 minutes, stirring occasionally, then turn off stove. Fill sterilized pint jars while hot. Then seal and boiling water canner process for 15 to 25 minutes, depending on altitude. 0-1000 ft above sea level:15 minutes; 1001-6000 ft above sea level: 20 minutes; above 6000 feet above sea level: 25 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 75 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!
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!
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 75 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!
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!
