Learn how to make your own homemade salsa with this easy summer canning recipe! Serve it on fish, chicken for a main dish, or enjoy it as a snack with crispy tortilla chips.
2teaspooncoriander seeds, toasted and crushed (or 1 teaspoon ground coriander)
2-3habaneros, minced
Instructions
Preheat oven to 350°F.
Halve tomatoes and place on a baking sheet cut side down. Roast for 20 minutes then turn tomatoes over and roast for an additional 10 minutes. Let cool. Slip skins, then roughly chop.
Prepare a boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine tomatoes with remaining ingredients in a stainless steel pot. Bring to a boil, then lower heat to simmer, cook stirring frequently until plums soften and salsa thickens, about 20 minutes.
Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place the jar in the boiling water canner. Repeat one by one until all jars are filled.
Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand for 5 minutes. Remove jars and cool for 12-24 hours. Check lids for seal. They should not flex when the center is pressed.
Notes
NOTES:
Wear gloves when working with hot peppers.
Don’t start counting the time until all jars are in and the water starts to boil. So, in this case, 20 minutes from when the water in the canner starts to boil.