This recipe is so versatile! You can make it mild, medium, or hot, you control the heat! Try adding grilled corn and/or diced fruit such as pineapple, peach or mango!
Servings: 2 quarts or 4 pints
- 15-20 fresh tomatoes
- 1/2 lg. red onion finely chopped
- 1/2 lg.. Walla Walla sweet onion finely chopped
- 1/2 lg. red bell pepper finely chopped
- 1/2 lg. green bell pepper finely chopped
- 1/2 lg. yellow bell pepper finely chopped
- 1 lg. jalapeño seeds removed, finely chopped
- 1 bunch cilantro roughly chopped
- 2 limes juiced
- 3 cloves garlic minced
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- Warning: Always use gloves when preparing salsa!
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Bring a large pot of water to a boil. Score an "X" on the bottom of each tomato. Place tomatoes in boiling water for 2-3 minutes to loosen the skins. Remove the tomatoes with a slotted spoon to a bowl or strainer.
- Carefully, remove the skins, then cut tomatoes in half or quarter them. Working in two batches, pulse the tomatoes a few times in a food processor, (I prefer the tomatoes chunky) then drain off juices. Place in an extra large bowl and repeat.
- Add the chopped red and yellow onions, the red, green, and yellow bell peppers, jalapeno, cilantro, and minced garlic to the bowl. Stir in the juice of 2 limes. Season with salt and pepper.
- Taste to see if it's hot enough. If not, add more jalapeno, tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
- Pack the salsa into hot jars leaving 1/2-inch headspace. Remove air bubbles and wipe the rims. Center lids on jars. Apply band until fit is fingertip tight.
- Process in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Cook's Note: Try adding 1 cup grilled corn to your salsa and/or diced fruit, such as pineapple, mango or peach.