Three step salsa

May is typically a month filled with family gatherings and festive celebrations. With Cinco de Mayo at your heels, maybe your appetite for salsa has been whetted and you're craving more. Or perhaps you're planning ahead for Memorial Day and want the perfect snack for that social gathering. No matter what holiday is on your mind, isn't it nice to crack open a jar of home-preserved salsa for any snacking occasion?

Here are three simple steps to having homemade salsa any time of the year.

Step 1 (optional): Grow the ingredients

Take the process from tomato trellises to taste buds by planting a salsa garden this time of year. Get started with a salsa staple like tomatoes. There are great published references for growing tomatoes, but if you have further questions, ask a UC Master Gardener volunteer in your county.

Step 2: Can the salsa 

There are many research tested recipes, allowing you to choose one that suits your taste best. Tomatoes: Safe Methods to Store, Preserver, and Enjoy contains two to start, including the recipe provided. Dig around on the UC Master Food Preserver Resources page to find more. 

Tomato/Tomato Paste Salsa
Makes 7 pint jars

Ingredients

3 quarts tomatoes (about 12 medium tomatoes), washed, peeled, cored, and chopped
3 cups onions (about 3 medium onions), chopped
1 ½ cups long green sweet peppers (about 4 Anaheim peppers), washed, seeded and chopped. Note: Sweet bell peppers may be substituted for long green peppers
6 tablespoons small hot red peppers (about 6 Jalapeno peppers), washed, seeded, and finely chopped
4 cloves garlic, finely chopped
2 12-oz cans tomato paste
2 cups commercially bottled lemon juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin (optional)
2 tablespoons oregano leaves (optional)
1 teaspoon black pepper

Preparation

1. Wash hands and work surfaces, and then prepare ingredients.
2. Combine all ingredients in a large saucepan.
3. Bring to a boil, stirring frequently.
4. Reduce heat and simmer 30 minutes, stirring occasionally.
5. Ladle hot salsa into pint jars, leaving a 1/2–inch headspace.
6. Wipe rims of jars with a dampened clean paper towel and apply two-piece metal canning lids.
7. Process 15 minutes in a water bath canner at altitudes up to 1000 feet. Above 1000 feet, increase processing time by 1 minute for every additional 1000-foot increase in altitude.
8. Let jars cool undisturbed for 12 to 24 hours, then check seals.

If you haven't canned before (or even if you have), turn to a local UC Master Food Preserver Program near you as a friendly resource.

Step 3: Eat the contents

Well, you are probably already very familiar with carrying out this step! Do it with confidence knowing that you followed a safe, home preservation process.

Whether you grow or buy, it is always fun to make and share your own jar. Are you craving salsa yet?

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