Our last few trips to the farmers market have left us overwhelmed by the abundance of tomatoes! After bringing bags and bags of fresh tomotoes home to enjoy and savour we set to the task of preserving this end of summer flavour to enjoy year round. We love this salsa recipe, it is simple and lets the flavour of the fresh produce shine through. While we had hoped to be canning our own over abundance of tomatoes, mother nature wasn’t on our side, so we turn to the market! If you did get a bumper crop this year this is a great way to make sure none of them go to waste. It is a bit of work to prepare all the ingredients but we love the opportunity to grab a friend, sip some delicious wine and catch up.
8 cups peeled and diced tomatoes
2 cups diced tomatillos
2 cups diced sweet mixed peppers
2 medium torpedo onions finely diced
4-6 hot peppers seeded and diced (our preferred mix is 2 jalapenos, 2 purple cayennes (for smokiness), 2 hungarian hot and 2 cherry bombs)
1 cup fresh corn kernels
1 cup chopped curly parsley
1 cup chopped cilantro
6 cloves of minced garlic
1 tbsp. granulated sugar
1 tsp. salt
1 tsp. ground cumin
1 tbsp. chili powder hot sauce
1/2 cup apple cider vinegar
juice and zest of 1 lime
Wash and sterilize 6 pint jars. Place lids and rims in hot (but not boiling) water.
Combine all the diced ingredients with parsley and 1/2 cup cilantro in a large bowl. Add as many seeds as you need to reach your level of spiciness we like half of each but we like spice. Mince garlic in a food processor. Add sugar, salt, cumin, chili powder, remaining cilantro, apple cider vinegar and lime juice/zest. Blend. Combine all ingredients in a saucepan and bright to a boil over high heat. Reduce heat and simmer, uncovered, until it reaches the desired consistency. We like ours to taste fresh so we we simmer for only 10-15 minutes. Add the corn with 2 minutes left in the processing time to keep it fresh.
Ladle mixture into clean jars and process in hot water canner for 20 minutes. Remove, cool and wait for the fabulous sound of popping jars. If they don’t seal they will last about 3 weeks in the fridge.
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