So today I started my tomato-canning extravaganza. Last year I tried to do it all in one go, and it was an awesome marathon that I did with an awesome friend. This year, I’m doing things a little bit more lightly (and late enough in the tomato year that I can get 20lbs of romas for $10 at the market – woohoo!) and processing one 20lb box per weekend.
Today, I did a little over 2L salsa (with another 4L(?) crushed tomatoes cooking down on the stove as we speak). I used last year’s Very Easy Crushed Tomatoes starting point and adapted the salsa recipe for what I had available.
Start with ~2L Very Easy Crushed Tomatoes (or what I had in my 1-gallon pot after I’d cooked everything down to the point where it was thick, but not too-much-so).
Dice 1 small-medium yellow cooking onion and rough-chop 4 large cloves of garlic.
Pit and dice six ripe nectarines (you end up with about 3C of diced fruit – I went with nectarines because leaving the skin is much less bother).
Using scissors, snip 3 mild dried chili peppers (I used dried New Mexico chilies, but you could also dice up ~4 fresh jalapenos if you wanted to)
Crush up half a cup of dried tomatoes (which I had left-over from last year, and which will help to make the salsa nice and chunky)
Dice 8 dried apricots so that they’re nice and small (if you have LOTS of nectarines, feel free to skip this and add another cup of fresh fruit, but I wanted to keep some for fresh-eating + see above re: adding dried stuff will help things to thicken and be Nice And Chunky)
Add everything to the crushed tomatoes and mix until well incorporated
Add to the mixture: 1.5 tbsp dried cilantro, 1.5 tbsp dried basil, and 0.5 tbsp dried red chili flakes
Cook down (over low heat, otherwise it will totally scorch to the bottom of the pot) until the mixture has thickened up nicely
While the salsa thickens, sterilize some pint jars. I used a water-bath this year
Into each pint jar, add: 1 tbsp vinegar, 1 dried very-hot chili pepper (I used dried Arbol chilies, but you could use fresh Thai/Bird chilies if you wanted to)
Pour/ladel salsa into hot, sterilized jars
Cap and process in a boiling water bath for 15-20 minutes
Pull the jars out of the bath and let them cool (listen for the that tells you they’ve sealed properly)
Makes 4.5 PINTS or a little over 2L. I probably could have stretched this to 5 pints if I’d added another diced nectarine, another half-cup of crumbled dried tomatoes, and another (small) onion, but c’est la vie.
And there you have it.
I use my salsa for dipping chips (duh), but I also use it in place of diced tomatoes when I want to do a nice, thick ragu – add some curry powder & cinnamon/nutmeg + left-over meat and/or tinned beans and serve it over rice.