Life

Heirloom Tomato Salsa

Preserve juicy summer tomatoes by turning them into salsa to use all year. See also Bread and butter pickles…

Preserve juicy summer tomatoes by turning them into salsa to use all year.

See also Bread and butter pickles

Ingredients

  • 1 cup distilled white vinegar
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 3 pounds heirloom tomatoes, seeded and diced
  • 1/2 pound onions, diced
  • 1 to 2 jalapeño peppers, finely diced
  • 1 cup chopped fresh cilantro (optional)

Note:

  • You can use any variety of heirloom tomatoes to make this salsa. Using a combination of several different colors makes for a gorgeous salsa.

Preparation

1. Bring the vinegar, sugar, and salt to a boil in a large nonreactive saucepan. Add the tomatoes, onions, and jalapeños. Return to a gentle boil for 5 minutes. Add the cilantro and remove from heat.

2. Cool, cover, and refrigerate for up to 5 days, or can the salsa using the boiling-water method in steps 3 through 5.

3. Ladle into clean, hot 1/2-pint canning jars, leaving 1/2 inch of headspace at the top of each (for directions on sterilizing jars and lids, see Plum Verbena Jam). Stir to release trapped air.

4. Wipe the rims clean; center the lids on the jars and screw on the jar bands. Process in a water-bath canner with a rack for 15 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes.

5. Remove jars with tongs and set aside for 24 hours. Check the seals and store in a cool, dark place for up to 1 year.

Excerpted from Put ’em Up! © by Sherri Brooks Vinton, used with permission from Storey Publishing.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g