One of my go-to books for canning is Put ‘Em Up! by Sherri Brooks Vinton. The first time I made this, I had a lot of tomatoes, but we had to buy the jalapeno peppers. Mine were not growing very quickly – or they’re being eaten by the furry creatures that bounce through the yard. Maybe that’s why the bunny was collapsed under the rain barrel? Never mind. Just kidding. This year I had the opposite problem – loads of peppers before the tomatoes were ready.
Heirloom Tomato Salsa
1 cup distilled vinegar
1/4 cup sugar
1 Tablespoon salt
3 pounds heirloom tomatoes (any kind – or a combination of types)
1/2 pound onions, diced
1 cup chopped cilantro (optional; I use very little if any cilantro.)
Bring the vinegar, sugar, and salt to a boil in a large nonreactive saucepan. Add the tomatoes, onions, and jalapenos, and return to a boil for 5 minutes. Add the cilantro and remove from the heat.
To preserve:
Either refrigerate (for up to 5 days) or use the hot-water method.
For the boiling water method:
Ladle into clean, hot, half-pint jars, leaving 1/2 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
I made a double batch Saturday night. I’ve made triple batches some years. It all depends on tomatoes and peppers and how they grow. No matter how much I make, we seem to eat it or cook with it. None goes to waste.