As the seasons change and the sun starts to shine, I find myself feeling optimistic and inspired to try new things. One of them being, Canning. I've always loved making fresh salsa and guacamole, as chips and dip is an easy healthy snack to have on hand. I went to the local grocery store and picked up my ingredients along with a box of canning jars.
- 2 cans of diced tomatoes
- 10 large fresh tomatoes
- 3 green peppers
- 6 fresh jalapeños, or any hot chilli pepper
- 1 bunch of cilantro
- 2 red onions
- 4 cloves of garlic
- 2 cans of corn niblets
- 3 large lemon
- 1 cup apple cider vinegar (optional)
- spices - salt & pepper, cumin, garlic powder
This recipe can be manipulated into anyway you like. You can really add anything to salsa to change the style or taste, i.e. black beans, chickpeas, parsley, mango, pineapple, more spices, etc. It's fun to try something different every time you make it, finding out what tastes the best.
Dice all the vegetables into a large cooking pot. Add the can of diced tomatoes with the juice and the corn niblets. Add lemon juice and spices to taste.
(You can add the jalepeño seeds for more kick or cut around them)
Mixed it all together and bring to a boil on the stove. Once it comes to a boil, simmer for about 10 minutes.
Ladle salsa into separate jars. Close lids on jars. Fill up another cooking pot with water. Place jars in the pot so the water is about 2 inches high. Bring water to a boil for 15 minutes. Repeat until all jars have been boiled.
Carefully take jars out of boiling water and place on the counter. Within 12-24 hours jars should seal. You can usually hear them popping. Check the seal by pressing down on the lid and making sure it doesn't make any noise. This recipe makes 12 16oz jars. You can double it for more or half it for less. Now you can keep the salsa for as long as you like, creating more flavour as the time goes on.
Voila! Easy salsa ready for any party or snack, made by yours truly, Névé xx