Salsa Week wouldn’t be complete without at least one canning safe salsa recipe, and so today I’m bringing you the latest recipe to make it into my regular summer canning rotation. It is a classic rich tomato salsa with a little more zing thanks to a variety of beautiful heirloom peppers.
Most salsa recipes call for the usual suspects: jalapenos, bell peppers, anaheim chilies… these are all very good and worthy salsa ingredients, but when your garden harvest starts to look a little like this:
You might find yourself on a mission to incorporate and show case these beautiful heirloom peppers.
Enter Zesty Heirloom Pepper Salsa:
Adapted from Ball Fresh Preserving, this recipe is the heirloom pepper lover’s dream! The beauty of this recipe is that it can utilize what you have in the garden. It doesn’t require searching out a specific variety at the farmer’s market or spending valuable gardening time researching a suitable substitute. It is perfect for using up a little of this and a little of that, or it could highlight your most favorite pepper. It can be mild or spicy to suit your tastes. As far as canning-safe recipes go, it gives you a lot of freedom to create a signature salsa.
Since I make most of my other canned salsas a little more on the mild side, I have been having a lot of fun turning up the heat with this one. I am now on my second batch made with Poblanos, Ralph Thompson Squash, Black Hungarian, Jalapeno, and Joe’s Round peppers for a colorful and spicy salsa that has been mouth watering-ly delicious. The extra thick tomato base creates a rich and warm background that will stick to your chip (or wherever else you put it), and the Tobasco sauce is the perfect finishing touch. You might just find yourself eating this salsa straight of the jar with a spoon!
Zesty Heirloom Pepper Salsa
10 cups tomatoes, peeled, cored, and rough chopped
4 cups chopped peppers* – I use the following:
– 2 poblano peppers*
– 2 Ralph Thompson Squash peppers
– 6 jalapeno peppers
– 6 Black Hungarian peppers
– 6 Joe’s Round peppers
2 cups chopped onion
2 large cloves of garlic, minced
2 teaspoons tobasco sauce
1 1/2 teaspoon salt
Add tomatoes to a large stock pot over medium high heat. Stir occasionally and cook down until volume of tomatoes has been reduced by half. Add peppers, onion, garlic, tobasco sauce, and salt and bring mixture back to a boil for about 10 minutes. Remove from heat and ladle into prepared pint jars, adding 1/4 teaspoon citric acid to each jar.
Process jars in a hot water bath for 15 minutes; yields 4 pints
*You can substitute any type or combination of peppers as long as the total volume does not exceed 4 cups total
Recipe adapted from Ball Fresh Preserving