I spent my weekend canning diced tomatoes and salsa. I make a lot of salsa this time of year. Some, like my Heirloom Tomato Salsa and my Bing Cherry Salsa is for eating fresh. Some is traditional cooked salsa which I can for use later in the year when tomato season is over. Aside from being a tasty dip, salsa is great on baked sweet potatoes.
If you don't have a garden, the farmers' markets have all of the fresh ingredients you need for salsa. The salsa recipe I use for canning makes about 5 pints.
7 c. peeled, diced tomatoes
2 c. diced onion
1 c. diced green pepper
7 jalapeno peppers, seeded and finely chopped
3 cloves garlic, minced
1 can tomato paste
3/4 c. Heinz white vinegar
1/2 tsp. cumin
Combine ingredients in large stainless steel pan, cook, stirring occasionally, about 30 min. till thickened.
If canning- meanwhile prepare canner, jars and lids. Ladle hot salsa into hot jars, leaving 1/2" headspace. Process in boiling water bath for 20 min., remove lid and let cool 5 min., then remove jars.
