Heirloom Tomato Salsa

Yes, I realize it's been over two months since my last post, but fear not. I did not forget any of you. I've been out and about this summer enjoying the fantastic seasonal produce all the while documenting, testing, tasting and revising all the great recipes I make using what is available locally during the summer.

With the above being said and with tomatoes, onions, jalapenos and cilantro locally available right now if you know who to go to, here is the recipe I use for salsa.

I tried this recipe for the first time in 2011 and have made it every year since. I use this recipe to teach people how to can as one batch only makes about 3 ½ – 4 ½ pints and easily demonstrates waterbath canning from start to finish in about two hours. While I will not go into the details here on what is needed for successful waterbath canning, I suggest downloading the “Getting Started Guide” from the Ball website and reading about waterbath canning if you are interested in learning more.

Don't be afraid to prepare your tomatoes, onions or jalapenos in advance. I've seeded and diced tomatoes, onions and jalapenos up to a week in advance of making this salsa. You can store unused jalapenos, diced and seeded, in freezer-safe ziploc bags for up to one year. This year's first batch contained jalapenos which were frozen last October.

Heirloom Tomato Salsa yield: approx. 3 ½ pints – 4 ½ pints

1 cup distilled white vinegar

¼ cup sugar

2 ¼ tsp kosher salt

3 pounds (6 cups) heirloom tomatoes, any variety, seeded and diced

½ pound (1 cup) onions, diced

2 jalapeno peppers, finely diced

1 cup chopped fresh cilantro (optional)

1. Bring the vinegar, sugar, and salt to a boil in a large nonreactive saucepan. Add the tomatoes, onions, and jalapenos. Return to a gentle boil for 5 minutes.

2. Cool, cover and refrigerate for up to 5 days, or can the salsa using the waterbath method in steps 3 through 5.
3. Ladle into clean, hot ½-pint canning jars, leaving ½ inch of headspace at the top of each. Stir to release trapped air.
4. Wipe the rims clean; center the lids on the jars and screw on the jar bands. Process in a waterbath canner with a rack for 15 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes.
5. Remove jars with tongs and set aside for 24 hours. Check the seals and store in a cool, dark place for up to 1 year.

(Reprinted from Put 'em Up, by Sherri Brooks Vinton (Storey Publishing, 2010) in the June 2011 issue of Yoga Journal.)