This Fresh Roasted Tomato Soup is Easy…
Easy Tomato Salsa Recipe
There’s nothing like tomato salsa in mid-winter, or any other time, too!
Tomatoes are my downfall and I usually plant far more than is necessary. To use them up our go to recipe is tomato soup, which we make and freeze so we can have it all winter long.
We also make tomato salsa because it’s nice to have in winter as well. When the winter seems endless we drag out a jar of salsa, make some nachos, whip up a gin and tonic (Hendrick’s please), and bring back memories of summer.
Salsa is the Spanish word for sauce and there are obviously quite a few variations on the theme. There are more recipes for tomato salsa on the internet than one can shake a stick at. A google search for tomato salsa got 3,690,000 hits. This one is a compilation of several we’ve made over the years and have come to use as a base recipe. We’ve found it’s best to use pint jars as we usually need to open two half pint jars.
Use the best and tastiest tomatoes you have. The better the tomato, the better the tomato salsa. Remove the seeds and core but keep the fleshy inside. Then chop them into roughly 1/2 inch pieces. There is no need to peel them. Add black beans, corn, red peppers, green peppers, or any other vegetable you are to, just keep the eight cup measure constant. I added the kernels of three fresh ears of sweet corn to this batch for another hit of summer taste. Use the corn raw as it will cook perfectly in the hot water bath. The vinegar I use is Bragg apple cider vinegar with the mother still in the bottle. It has a nice tangy taste.
Start by adding your additional ingredients to the measuring cup then add enough chopped tomatoes to make the eight cups. I’ve found a good balance is to have at least 5 cups of tomatoes. The other ingredients are add-ons. Any less than five cups of tomatoes wouldn’t really be tomato salsa, would it? A longer simmer provides the chance to evaporate off excess water for a thicker salsa if you like it that way. Just let it simmer longer than the recipe calls for and to your preference. As the tomato salsa cools in the jar some, not a lot, of the liquid will be reabsorbed into the vegetables. This recipe made three pints and a half pint. Mileage will vary depending on how thick you like it.
In this recipe I use 1/2 cup of jalapeños but you can jack that up to one cup. We find 1/2 cup gives this recipe a fair amount of heat and suits our taste. If you’re a heat seeking missile type you could add ghost peppers or any other super hot pepper as your taste dictates. Like I said, this is a good base recipe so play with it over several batches. The worst that can happen is you’ll have a pantry full of tomato salsa.
Though I’ve never doubled the recipe there is no reason why it can’t be done. The only limitation is the size of your hot water bath canner.
After I made this batch I was in the garden picking more tomatoes for soup and realized I had scallions. Chopped scallions would make a nice addition to the recipe so the next batch will get 1/2 cup to see what happens. Since this tomato salsa recipe is goof-proof I can’t see where it would hurt to try.
What’s your favorite tomato salsa recipe? And don’t forget to see our Youtube channel with more cooking and our 2 Minute Kitchen Tips series.