I don’t think there is anything better than fresh salsa. I love to enjoy the tomato harvest with a little salsa. Truth be told, I don’t love fresh tomatoes. But, I keep trying. And finding ways to incorporate them into other dishes, like the garden medley and the festive salad.
During the great canning weekend, I saw this recipe for blender salsa in Preserving by the Pint, and decided it was time to make some and can it for this winter when I am needing something that I grew, rather than the same old frozen vegetables or whatever I find in the house. I added a little more pepper to this in one of the batches, to enhance the spicy flavor a little more.
1 quart (about 2 lbs) Roma tomatoes, cored and peeled
1/2 c yellow onion, minced
2 garlic cloves, roughly chopped
1 jalapeno pepper, stem and seeds removed, rough chopped
2 Tbsp lime juice
zest of 1 lime
2 tsp kosher salt
1/2 tsp citric acid
Prepare a boiling water bath and 4 half-pint jars. Place 4 lids in a small saucepan of water bring to a gentle simmer.
Place all the ingredients in a blender or food processor and blend in short bursts until the ingredients are well-incorporated. Don’t process to the point of having a smooth puree; you want a salsa that still has a little texture.
Pour the salsa into a medium saucepan and bring to a boil over high heat. Lower to medium-low and simmer for 5 minutes.
Funnel the salsa into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.