Put those summer tomatoes to good use and make some Garden Fresh Salsa! Bonus points if you’re into canning and make extra to eat year-round!
I’m glad you all enjoyed Mr. Bean’s guest past so much yesterday. You’ve successfully inflated his ego, increased his twitter following and given him blog post fever all in one day. He’s already plotting his next post.
Until then, you’re stuck with me 🙂 And I have a new recipe to share with you guys! Let’s talk salsa.
If you follow me on Instagram or read my Weekly Eats posts, you’ve probably noticed that I’m mildly obsessed with salsa. And not just any salsa- Jack’s Hot Salsa. I put it on pretty much everything. So good.
I’ve been meaning to try to replicate said salsa for a while now. I actually love their ingredient list and don’t mind buying it…but it’s always fun to be able to make something yourself.
I was also looking to test out my new Ball FreshTECH Automatica Canner. I was sent this canner by Food & Nutrition Magazine (FOR FREE) to review independently of the blog, but I loved it so much I thought I’d share a little bit about it with you guys. Lemme tell ya, it is awesome. I’ve always been afraid of canning but this machine literally does all the work for you. You put the jars in, press a button and it preheats them. Then take them out one at a time, fill with whatever you’re canning, stick them back in, press another button and voila! Just take them out when they’re done and that’s it.
Anyways, I’m fully aware that February isn’t exactly tomato season here in Ohio…but I love salsa so much that I figured this would be the perfect opportunity to test out my canner AND test out a salsa recipe.
So I adjusted one of the basic salsa recipes that came with my canner and here’s what I came up with:Print
Garden Fresh Salsa
A close imitation of Jack’s Hot Garden Fresh Salsa
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- 3 pounds tomatoes, peeled, cored, seeded and diced (approx 5 cups)
- 1 cup onion, chopped
- 3 cloves garlic, minced
- ⅓ – ½ cup white vinegar
- 2–4 hot peppers (i used 2 serrano & 2 jalapeno)
- ½ cup chopped cilantro
- 1 tsp kosher salt
- Place all ingredients in a food processor and pulse until desired consistency is reached.
- Taste and add more vinegar if desired.
A few things. The canning recipe called for you to add all the ingredients to a pot, bring to a boil and simmer for 15 minutes. So that’s what I did since I was testing out the canner…You can do that if you want, however, I don’t think it’s necessary and I won’t be doing it for the next batch of salsa I make.
I cannot wait to try this during tomato season with some fresh, juicy farmer’s market tomatoes! Oh, and here’s a shot of the canner in action: