No such thing as too many tomatoes!
- Share tomatoes your local food bank
- Give away tomatoes to family and friends
- Preserve tomatoes by making pasta sauce, hot sauce, ketchup or salsa.
This salsa recipe was inspired from a Cooks Illustrated version that uses Lime Juice and Cilantro. Those flavorful ingredients work for us, feel free to change it up to your liking; just remember not to skimp on added acid for food safety reasons.
5.5 lbs (~2,480g) Jersey tomatoes (about 6 large)
2-3 jalapeno peppers or other hot peppers of choice
1/2 cup (116ml) lime juice
1 medium (174g) red onion
1 bunch scallions
1 cup fresh cilantro
1/4 cup (59ml) olive oil
2 tablespoons minced fresh garlic
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- Chop and let tomatoes drain in a large colander; drink the tomato liquid or use it in soup or other recipes - don't waste it! Water soluble nutrients like vitamin C leech out into the tomato liquid. In our batch the tomato liquid measured 356g; yours will vary depending on how juicy your tomatoes are.
- Chop 1 cup of cilantro leaves; set aside.
- Seed and chop the jalapenos or other hot peppers; set aside.
- Gather up the remaining ingredients.
- Add all the remaining ingredients to the chopped, drained tomatoes. Stir to combine - serve immediately or refrigerate for later.
- Stir in 2 teaspoons citric acid powder
- Heat entire contents and simmer 10 minutes. Ladle hot into sterilized canning jars and process following USDA's Guide to Canning Tomato Salsa (link below).
- Recipe yields 5, 8-ounce jars.
Time for Tomatoes - Fresh Talk check out my interview with Cheryl Sternman Rule
Canning Salsa Safely
USDA Complete Guide to Home Canning Tomato Products