My garden is overflowing with Roma tomatoes! Salsa is one of my favorite ways to preserve them! This is very easy to make, everything cooks in one pot and then just ladle into jars. Peeling 5 lbs of tomatoes would keep me from making this salsa, so I leave the skins on, when the salsa has cooked, I pick most out, but leave some in for nutrition. I do the same when I freeze my Romas, I use them in the winter for soups and stews, so I freeze them with the skin on. I’ve perfected the flavor in this salsa and I think it’s perfectly balanced and totally delicious! Just keep the jars refrigerated and they will keep for 3-4 months if they last that long! Also perfect for gifts.
Ingredients:
Makes 6 pints or 12 half pints
- 5 lbs of Roma tomatoes, chopped
- 1 1/2 cups of onion, chopped, could be red or white
- 5 jalapenos, seeded and chopped
- 5 garlic cloves, chopped
- 3 Tbs of tomato paste
- 1/2 cup of white vinegar
- 5 Tbs of lime juice
- 2 Tbs of white sugar
- 1/4 cup of brown sugar
- 4 tsp of kosher salt
- 3 tsp of black pepper
- 3 tsp of paprika
- 1/2 cup of fresh cilantro
- 1/4 cup of fresh oregano
- 2 tsp of chipotle chili powder – optional, adds a little heat and some smokyness
Directions:
Start by washing the jars and lids in very hot water or run them through the dishwasher. Add all ingredients into a large stock pot, stir and bring to a boil, then reduce the heat and simmer for 30 minutes. This is what it will look like and this is when I pick out the tomato skins. This salsa is chunky at this point, if you’d like it smoother, just use an immersion blender.
Now, just ladle into your clean jars, wipe the rims clean and put the lids on, you will hear them snap when they seal, tighten the lids again and refrigerate.
Easy right? Wait until you taste this!
