Recipe by Sweetiebarbara
We love tomatoes! Every year, when our tomatoes come in, I make spaghetti sauce, can some of the tomatoes, do sun dried tomatoes with the romas, and make fresh salsa. I usually can the salsa, too. I love making it extremely hot, as it tends to mellow in the canning process. Sometimes, though, the heat just comes right on through. It is not a raw type of hot, but with the canning, it tends to age quite nicely. I keep a crock of salsa going all Summer and Fall. I don't can it until the flavors have had a change to mingle and the raw taste is gone. (about 3-4 days)
Top Review by Chef Michael Callahan
Nice recipe! I used to make a very similar salsa, put it up in canning jars and pass them out as Christmas presents. I too added a small amount of sugar. This essential addition cuts a bit of the natural acids of the tomatoes without adding any noticeable sweetness. Remember to wear gloves when working with raw peppers. You may regret it if you don't!
- 1 lime, juice of
- 6 tomatoes (peeled and diced)
- 2 onions (diced)
- 3 jalapeno peppers (thinly sliced, two green, one red2 serano peppers)
- 4 hot peppers (tabasco)
- 1 tablespoon sugar
- 1 tablespoon cumin (freshly ground)
- 1 tablespoon coriander (freshly ground)
- 1 teaspoon kosher salt
Directions See How It's Made
- sprinkle salt in bottom of crock.
- Add tomatoes, onions, peppers, sugar, spices, and lime juice.
- Daily, sprinkle just a little salt into crock and stir.
- On the 4th or 5th day, pack (what has not been consumed) into hot sterile pint jars.
- Process in boiling hot water bath for 10 minutes.