Wednesday, October 10, 2012

Homemade Jersey Tomato fresh Garden Salsa #canning #recipe #GardenCuizine

Homemade Jersey Tomato Salsa
Who had time to blog recipes and photos during peak tomato season? Not I, so save this recipe for next fall harvest season when you have boku tomatoes ripening so fast that you can't possibly eat them all. Salsa also makes good use of affordable, fresh locally grown tomatoes from your farmers market. 

No such thing as too many tomatoes!
  1. Share tomatoes your local food bank
  2. Give away tomatoes to family and friends 
  3. Preserve tomatoes by making pasta sauce, hot sauce, ketchup or salsa.
We decided to make several batches of salsa this year since we were still stocked with several jars of "Harry's Hot Sauce." We've been making homemade salsa for years now. It's always such a treat to have, especially during the Winter and even early Spring, before tomatoes are ready to harvest. Salsa can be enjoyed so many ways - think beyond chips. We like it as a condiment over scrambled eggs, fish, tacos or bruschetta.

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
 Putting it all together
  • 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. 
To preserve by using water process canning method:
  • 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.
GardenCuizine Nutrition Analysis coming soon... we know tomatoes are a good source of Lycopene and Vitamins A and C!
Related Links
Time for Tomatoes - Fresh Talk check out my interview with Cheryl Sternman Rule
Canning Salsa Safely
USDA Complete Guide to Home Canning Tomato Products

Recipe, photos and blog post Copyright (C)2012 Wind. All rights reserved. rev 11/1/1

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