Time: 1 hour; makes about 8 small jars
Ok – it is week 5 of social distancing, isolation and quarantine due to the worldwide pandemic. To keep busy this week, my 15 YO daughter and I decided to make home made salsa. We even canned it. It is also Easter week and because we won’t get to have dinner at our place with grandparents, cousins, aunts/uncles, we are pairing our salsa with an Easter tune by a great trumpeteer.
Music Selection: Phil Driscoll – He’s Alive Again
10 roma tomatoes, diced
1 jalapeno, finely diced (seeds discarded) – for medium heat (more jalapenos if you like it spicy)
1 onion, diced
½ green pepper, diced
½ red pepper, diced
3 cloves garlic
1 can (156 ml) tomato paste
1 can (10 oz) crushed or pureed tomatoes
½ cup vinegar
3 Tbsp sugar
1 Tbsp salt
2 tsp smoked paprika
3 Tbsp cilantro (optional if you do not like cilantro)
2 Tbsp oil
In large pot, saute the onion and garlic in the oil for 5 minutes. Then add red pepper, green pepper and jalapeno. Saute for another 5 minutes. When soft, add the tomatoes, tomato paste, pureed tomatoes, vinegar, sugar, salt, paprika and cilantro. Bring to a boil and then simmer until desired consistency – this can take up to an hour depending on how much liquid you have and how thick you want your salsa.
Wash in hot soap water, your canning jars. Dry them well.
In a large canning pot, place a tea towel at the bottom and add water. Start to heat water.
When salsa is done, ladle it into the canning jars. Leave about ½ inch from top of jar as space. Wipe the top of the jar. Using new lids, lightly place them on the jars and turn on lids, but not too tight. Add the jars to the canning pot and ensure they are covered with water.
Boil for 20 minutes. Using tongs, remove the jars. Let them cool. The seals should be dipping down for a proper seal. This salsa will be good for up to a year. Enjoy!