Fresh, homemade salsa is a great staple to have on hand reminiscent of summer. This blender version is easy to prep, cooking time is short and it tastes incredible. For something new, try it on scrambled eggs.
- 4 pounds Roma tomatoes cored and peeled
- 1 cup minced yellow onion
- 2 jalapeno peppers seeds removed, chopped
- 2 garlic cloves roughly chopped
- 2 serrano chilies chopped
- 1 green pepper chopped
- 4 tbsp bottled lime juice
- 4 tsp salt
- Zest 1 lime
- Prepare a boiling water bath and sterilize jars, keeping them in the canning pot until ready to use.
- Place all ingredients in a blender or food processor and blend in short bursts until the ingredients are well incorporated. Don’t overprocess to a puree.
- Pour the salsa into a medium saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer for 5 minutes.
- Funnel hot mixture into hot, sterilized canning jars, leaving ¼ inch headspace. Wipe jar rims. Cover with lid. Screw on ring band until resistance is met; increase to fingertip tight.
- Place in boiling water canner for 15 minutes (adjusted for Calgary altitude).
- Remove jars from canner and let cool on cooling rack.
Adjust heat of salsa to your liking and try a variety of hot peppers. Disposing of seeds from chilies creates milder taste. Adapted from Preserving By The Pint