Blender Salsa

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.Blender Salsa.jpg

Blender Salsa

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.

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