Tomato Jalapeno Cilantro Salsa Recipe Recipes Recipe Cards

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TOMATO JALAPEñO SALSA CANNING RECIPE



Tomato Jalapeño Salsa Canning Recipe image

Canning homemade salsa is a delicious way to preserve the harvest. This jalapeño salsa recipe is made from tomatoes, jalapeño peppers, onions, and cilantro from the garden.

Provided by Grow a Good Life

Categories     Pantry

Number Of Ingredients 8

2 pounds paste tomatoes (chopped (about 4 cups after removing skins and seeds))
1 medium onion (finely chopped (about 1/2 cup chopped))
2 jalapeño peppers (seeded and minced)
2 cloves garlic (minced)
1/2 cup fresh lime juice (from about 6 limes)
1/4 cup finely chopped fresh cilantro
1 teaspoon salt (optional for flavor)
1/2 teaspoon black pepper

Steps:

  • Wash your jars, lids, bands, and canning tools in hot soapy water. Rinse thoroughly, and set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
  • Combine all the ingredients in a medium pot. Bring the salsa to a boil over medium-high heat, reduce the heat to a simmer (180˚F), and cook for 5 minutes.
  • Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
  • Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.
  • Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave a little space in between the jars.
  • Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
  • When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
  • Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator and use up within a week.
  • Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for up to 12 to 18 months.
  • Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields about 6 half-pint jars of tomato jalapeno salsa.

Nutrition Facts : ServingSize 0.5 cup, Calories 20 kcal, Carbohydrate 4 g, Protein 0.6 g, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 152 mg, Fiber 1 g, Sugar 2 g

TOMATO JALAPENO SALSA



Tomato Jalapeno Salsa image

Roasting the tomatoes and adding the jalapeno incrementally is the key to finding your perfect homemade salsa!

Provided by Patrick Calhoun | Mexican Please

Time 25m

Number Of Ingredients 5

3 tomatoes
1/2 small onion
1 jalapeno
1 garlic clove
salt to taste

Steps:

  • Rinse and de-stem the tomatoes. Roast the tomatoes in the oven at 400F for 20-30 minutes.
  • Add the roasted tomatoes to a blender along with 1/2 onion, 1 garlic clove, and only 1/4 of the jalapeno. Pulse blend until combined.
  • Taste for heat level. Add another 1/4 of the jalapeno if you want additional heat. Keep adding additional quarters of the jalapeno until you find a heat level that works for your taste buds.
  • Salt to taste. Serve immediately.
  • Store leftovers in an airtight container in the refrigerator.

Nutrition Facts : Calories 26 kcal, ServingSize 1 serving

ROASTED JALAPENO AND TOMATO SALSA



Roasted Jalapeno and Tomato Salsa image

Originally from Rick Bayless, adapted to my own taste. I think this is a medium hot salsa. Heat level can be adjusted up or down with the habaneros.

Provided by acid.

Categories     Southwestern U.S.

Time 55m

Yield 5 cups

Number Of Ingredients 8

3 lbs plum tomatoes
10 jalapenos
3 habaneros (optional)
1 small white onion
12 cloves garlic (peeled)
1 bunch cilantro
1 teaspoon salt (plus more to taste)
1 tablespoon apple cider vinegar (plus more to taste)

Steps:

  • Place oven rack to highest position and preheat broiler.
  • Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
  • Tomatoes and peppers should be blackened in spots.
  • Turn tomatoes and peppers over and broil for about another 10 minutes.
  • Tomatoes and peppers should be blackened in spots and cooked through.
  • Peppers may be done before tomatoes, if so, remove them as they are done.
  • Remove from oven and let cool.
  • Reduce heat to 425 degrees F.
  • Cut onion into 1/4 inch slices and separate into rings.
  • Place onion and garlic on a baking sheet and place in oven.
  • Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
  • Stir a couple of times during cooking.
  • Remove from oven and let cool.
  • Remove stems from peppers and tomatoes.
  • Put peppers, onion and garlic in a food processor and coarsely chop.
  • Scoop into a large bowl.
  • Coarsely chop tomatoes and put in bowl.
  • Stir together and add salt and apple cider vinegar.
  • Chop cilantro and add.
  • You may want to use less cilantro.
  • Adjust salt and vinegar to taste.

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