Furthering my canning and preserving adventures this year, I have ventured into the realm of salsa, chutney and relish. I like things SPICY, so this recipe is medium-hot. Not for the faint of heart! LOL Of course, you can dramatically reduce the burn by omitting the jalapenos from the recipe.
Don't be scared of "processing" your canning jars to make them shelf stable. Shelf stable means that they do not have to be refrigerated and will stay preserved at room temperature for up to one year. Some people use a fancy pressure canner, but I don't have one. I simply use a large stock pot with a lid and a pair of tongs. As long as the jars are completely submerged in the water bath, the sealing discs will work properly and you will have SUCCESS!
Ingredients:
15 medium tomatoes
2 bell peppers (any colour)
2 medium onions
5 cloves or garlic
2 jalapeno peppers
1/2 cup cilantro
1 cup vinegar
1/2 cup white sugar
1 can (5.5oz) tomato paste
1/4 cup coarse pickling salt
1 tbsp chili powder
1 tbsp paprika
1 tsp ground cumin or 1/2 tsp of cumin seeds
cracked pepper to taste
chili flakes to taste
Directions:
Quarter and seed tomatoes. Set aside. Seed peppers, and peel onions, section into quarters. In batches, add the produce to a food processor and pulse until vegetable pieces are a chunky dice. The mixture will break down a bit while simmering. Do not OVER process or you will end up with mush instead of a "chunky" salsa.
Transfer to a large pot, and add all of the remaining ingredients and spices. Bring to a boil over medium heat, and then reduce heat to low and simmer gently for approximately ONE hour.
Meanwhile, sterilize canning jars in a pot of boiling water for 2 minutes, or run through a complete cycle of the dishwasher. Pack hot jars full of salsa using a ladle and wide mouth funnel. Wipe rims and secure rings and sealing discs on to the tops of jars.
Process in a hot water bath for 15 minutes. Making sure all jars are completely covered in water. Start timing when jars have been added and water returns to a full rolling boil.
Cool on a wire rack, and leave undisturbed for 24 hours. Enjoy!
Don't be scared of "processing" your canning jars to make them shelf stable. Shelf stable means that they do not have to be refrigerated and will stay preserved at room temperature for up to one year. Some people use a fancy pressure canner, but I don't have one. I simply use a large stock pot with a lid and a pair of tongs. As long as the jars are completely submerged in the water bath, the sealing discs will work properly and you will have SUCCESS!
Salsa with a "Kick"
Ingredients:
15 medium tomatoes
2 bell peppers (any colour)
2 medium onions
5 cloves or garlic
2 jalapeno peppers
1/2 cup cilantro
1 cup vinegar
1/2 cup white sugar
1 can (5.5oz) tomato paste
1/4 cup coarse pickling salt
1 tbsp chili powder
1 tbsp paprika
1 tsp ground cumin or 1/2 tsp of cumin seeds
cracked pepper to taste
chili flakes to taste
Directions:
Quarter and seed tomatoes. Set aside. Seed peppers, and peel onions, section into quarters. In batches, add the produce to a food processor and pulse until vegetable pieces are a chunky dice. The mixture will break down a bit while simmering. Do not OVER process or you will end up with mush instead of a "chunky" salsa.
Transfer to a large pot, and add all of the remaining ingredients and spices. Bring to a boil over medium heat, and then reduce heat to low and simmer gently for approximately ONE hour.
Meanwhile, sterilize canning jars in a pot of boiling water for 2 minutes, or run through a complete cycle of the dishwasher. Pack hot jars full of salsa using a ladle and wide mouth funnel. Wipe rims and secure rings and sealing discs on to the tops of jars.
Process in a hot water bath for 15 minutes. Making sure all jars are completely covered in water. Start timing when jars have been added and water returns to a full rolling boil.
Cool on a wire rack, and leave undisturbed for 24 hours. Enjoy!
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