One of my favorite ways to wrap up with summer is to finish-off those garden fresh vegetables. Sometimes, that can be just savoring the very last bite, and on other occasions (if time allows) it can be practical to can or freeze.
Homemade fresh salsa is one of those flavors reminiscent of the end-of summer. We have had loads of tomatoes this year. The kids have especially loved picking the cherry tomatoes (even the green ones), and watching them grow. It was a fun project for all of us to enjoy together this year. The tomatoes are a little over mid-way through their season, and are starting to get buggy with brown leaves crunching at the bottom of the plant.
This delicious and simple salsa is a great way to “use-up” all of those fresh tomatoes, and get to enjoy them later in the year.
- 10-12 cups of fresh tomatoes - hulled, and skinned
- 1 c. onion, chopped
- 1 T. garlic, chopped
- 1 t. pepper
- 1 jalapeno, chopped
- 1 t. pepper
- 1-2 T. salt
- ½ c. fresh cilantro, chopped
- 1 T. sugar
- 2 T. lime juice
- ¼ t. cumin
- ¼ c. vinegar
- 2 T. cornstarch
- ¼c. water
- Prepare tomatoes, pulse lightly in blender or food processor. Place in large saucepan on low.
- Then, combine onion, garlic, and jalapeno in food processor. Pulse lightly and add to tomatoes. Add vinegar.
- Bring to a boil. Then, thoroughly mix together cornstarch and water in a small bowl. Pour into salsa to thicken.
- Lastly, add seasonings: salt, sugar, pepper, lime juice, cumin, and cilantro. Cook for another 1-2 minutes. Then add to pint jars. Using a hot water bath, seal jars to preserve or refrigerate.
