1tablespoonsfresh cilantro or coriander leaf, minced
Instructions
Method for quick salsa
Chop tomatoes into half-inch pieces and place in a mixing bowl. Add salt and mix well. Let tomatoes rest for 2-3 hours. The salt will extract a lot of water from the tomatoes.
If you are just making salsa and not canning it, you can discard the liquid. If you are canning, you’ll want to save the liquid.
Add jalapeño, red onion, fresh lime juice, tomato paste, and cilantro, and gently stir.
Taste, and adjust for salt. You may want to add more, but consider that there is also salt on tortilla chips.
If you want the spicier version that my hubby enjoys, add a touch of red chili or cayenne pepper powder.
Method for canning
Multiply the recipe by however many tomatoes you have. The tomato salsa uses a water bath canning method. You will need a pot large enough to hold your jars, and a trivet or steamer insert to keep the jars off the bottom of the pot to avoid breaking jars. You will also need a jar lifter and a funnel to fill the jars. Your jars will also need fresh sealing lids and rings.
Fill the pot with water and place empty jars in the water. Bring to a boil and boil for 5-10 minutes. Alternately, run your jars through a sterilizing cycle in the dishwasher.
Meanwhile, bring reserved tomato liquid to a boil. Simmer 10-20 minutes to reduce and concentrate the liquid, then add the prepared tomato salsa. Heat the salsa just until it is hot. There is no need to boil the salsa. You just want hot salsa to put into the jars.
Transfer hot salsa into jars using a funnel. Leave at least ¼ inch space at the top of the jars. Use a clean cloth to wipe the top edges of the jars clean. Cover with sterilized lids, then add the rings and tighten until finger tight.
Use a jar holder to transfer the prepared jars into the water bath. Set a timer for 20 minutes after the water begins to boil. Remove using the jar lifter and allow to cool for 24 hours, or overnight.
Remove the rings and check the seals. Wash jars using soap and water, then dry. Label with the contents and date. Store in a cool, dry place.
To serve
Enjoy the salsa right away, with corn chips, pita chips, tacos, or burritos.
It keeps in the fridge for 7-10 days, since the lime juice acts as a mild preservative.
Notes
Each year I make large quantities of this salsa and preserve it for the winter. When I do this, I use a food processor to pulse up my red onions and jalapeños rather than using a knife. I find this works just fine.