Ingredients:
9 cups (about 12 medium) tomatoes (Roma or any ripe variety)
2.5 cups onion, chopped
2.5 cups pepper
3-4 jalapeño or serrano peppers (adjust for heat preference), seeded and chopped
6 cloves garlic, peeled
12 ounces tomato paste
4 tsp Sugar
1 cup white vinegar (5% acidity)
1 tablespoon salt
1/2 cup lemon
1 teaspoon cumin (optional)
½ cup fresh cilantro, chopped (optional)
Instructions:
1. Prepare the Canning Equipment:
Sterilise your jars, lids, and bands by boiling them in hot water for 10 minutes or running them through the dishwasher.
Keep jars warm until ready to fill.
2. Roast the Vegetables:
Preheat the oven to 425°F (220°C).
Core the tomatoes and peppers, and place them, along with the peeled garlic and chopped onions, on a baking sheet.
Roast for about 20-25 minutes, or until the tomatoes are soft and slightly charred.
Remove from the oven and let cool for a few minutes in a colander to remove liquid. Keep this tomato water as its amazing for soups, rice, etc. No food waste here.
3. Blend the Salsa:
Peel the skins off the tomatoes (they should come off easily after roasting). I skip this step as the skins don’t bother me.
In a blender or food processor, add the roasted tomatoes, onions, peppers, and garlic.
Blend to your desired consistency (chunky or smooth).
4. Cook the Salsa:
Pour the blended mixture into a large pot.
Add the white vinegar, salt, and cumin (if using). Bring to a boil over medium-high heat.
Reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally. Taste and adjust salt or vinegar if needed.
5. Fill the Jars:
Ladle the hot salsa into sterilised jars, leaving ½ inch of headspace at the top.
Add a teaspoon of sugar per jar, or to taste.
Use a clean towel to wipe the rims of the jars, ensuring they are clean before placing the lids on.
Place the lids on the jars and screw on the bands until fingertip-tight.
6. Process the Jars:
Place the filled jars in a boiling water bath canner. Make sure they are covered by at least 1-2 inches of water.
Process the jars for 15 minutes (if you’re at altitudes of 1,000 feet or below; adjust time based on altitude).
7. Cool and Store:
After processing, carefully remove the jars and place them on a towel to cool. Leave them undisturbed for 12-24 hours.
Check that the lids have sealed properly (the center of the lids should not pop when pressed).
Store the sealed jars in a cool, dark place for up to 1 year.
Important Notes:
Vinegar and Acidity: Vinegar is crucial for canning safety because it ensures the salsa has the right acidity for long-term preservation.
Processing Time: Adjust processing time based on altitude:
1,001 to 6,000 ft: 20 minutes
Above 6,000 ft: 25 minutes
Enjoy your homemade salsa year-round!
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