One of my favorite tastes of the summer is that of a fresh, homegrown tomato. And one of our family’s favorite ways to eat tomatoes during the year is in a delicious, chunky, salsa. Here’s a great recipe for zesty salsa, adapted slightly from the Ball Canning Blue Book, to make do with the peppers and ingredients I had available to me.
Looks delicious doesn’t it? It IS delicious! This recipe will yield about 6 pints. This recipe uses lime juice instead of apple cider vinegar. I also used more cilantro than the original recipe called for because you cannot have salsa without plenty of cilantro.
Also, because I used what peppers we had on hand, this salsa is made with about five different varieties – everything from bell peppers to habanero. I only removed the spicy seeds from the hottest peppers, not the banana peppers or Anaheims.
Prep this recipe by removing the peels off your tomatoes. This tutorial by Jenn will show you how SO simply!
Ingredients for Zesty Salsa:
- 10 Cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
- 5 Cups chopped and seeded long green peppers (about 2 pounds)
- 5 Cups chopped onions (1 1/2 pounds)
- 2 1/2 Cups chopped and seeded hot peppers (about 1 pound)
- 1 Cup fine chopped fresh cilantro
- 3 cloves garlic, minced
- 3 tsp salt
- 1 1/4 Cups lime juice
Directions for Zesty Salsa:
1. Prep the tomatoes and prep the jars by boiling them for at least 10 minutes and place the lids in simmering water.
2. Combine all your ingredients in a large non-reactive saucepan. Bring everything to a boil and then reduce the heat to a simmer for 10 minutes.
3. Scoop the salsa into the hot jars until you’ve filled them with just a 1/4 inch of headspace.
4. Fit on the lids, hand-tightening the rings (don’t over tighten!) and process in the water bath canner for 15 minutes. Remember the timer starts only after the water is fully boiling.
5. When the time’s up, remove the jars and place them on a cooling rack or towel with at least one inch space between them so they can cool off.
What I loved so much about this recipe is the wide variety we were able to use. We used several different types of tomatoes including my favorite orange colored heirlooms, and a few different types of peppers as well.
The resulting salsa is highly flavorful, beautiful with a variety of colors, and hearty with the large chunks of tomatoes in the mix. Delicious, nutritious, and simple to make. A win/win!
Note – if you don’t yet have any of the canning supplies, you’ll need check out our canning resources page for some of our favorites.