Canned tomato salsa
Prep Time
Cooking Mode
12 field tomatoes
45 mL (3 tbsp.) tbsp. olive oil
1 yellow onion, diced
2 green peppers, diced
1 jalapeño pepper, finely chopped
4 clove garlic, finely chopped
30 mL (2 tbsp.) tbsp. lemon juice
30 mL (2 tbsp.) tbsp. white wine vinegar
10 mL (2 tsp) tsp ground cumin
To taste salt and pepper
60 mL (¼ cup) cup minced fresh cilantro
12 field tomatoes
45 mL (3 tbsp.) tbsp. olive oil
1 yellow onion, diced
2 green peppers, diced
1 jalapeño pepper, finely chopped
4 clove garlic, finely chopped
30 mL (2 tbsp.) tbsp. lemon juice
30 mL (2 tbsp.) tbsp. white wine vinegar
10 mL (2 tsp) tsp ground cumin
To taste salt and pepper
60 mL (¼ cup) cup minced fresh cilantro
Directions
1Bring a large saucepan of water to a boil.
2Mark a shallow X on the bottom of each tomato.
3Blanch tomatoes in boiling water about 1 minute until skins loosen. Remove tomatoes from water and set aside to cool. Peel off the skin; it will come off easily.
4Remove seeds and cut tomatoes into cubes. Set aside.
5In a large saucepan, sauté onion for 3 to 4 minutes.
6Add peppers and jalapeño and fry for 3 to 4 more minutes.
7Add garlic and fry 2 to 3 minutes.
8Add reserved tomatoes, lemon juice, vinegar, cumin, salt, and pepper.
9Let simmer for 25 to 30 minutes. Add cilantro.
10Pour salsa into sterilized Mason jars, filling them 1 cm (1/2 inch) from the top. Seal and sterilize.
11This recipe's acidity level means it can be canned using the boiling water technique.
12Sterilize jars by immersing in boiling water for about 5 minutes. The lids must be new to ensure a proper seal. Soak lids in hot water before using.
13Fill jars, leaving a headspace of about 1 cm (½ in.).
14Place lids and screw bands on jars but do not over-tighten.
15Immerse jars in boiling water and boil for at least 15 minutes.
16Remove jars from water and let rest for 24 hours. The lids will be depressed and make a sudden popping noise when the seal is tight.
17The jars can be stored for one year in a dark, dry, cool place.
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