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Salsas 4 Ways

Wow! These salsas are amazing! What's your favorite salsa? Check out the Ball® mason jars used in this video and shop below!

Ball®
by Ball®

Brand Publisher


Regular Mouth Pint Jar

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CORN AND CHERRY TOMATO SALSA

Yield: 6 (16-oz) pint jars

INGREDIENTS

  • 5 pounds cherry tomatoes, roughly chopped
  • 2 cups corn kernels (about 2 large ears fresh, but thawed can be used)
  • 1 cup red onion, finely chopped
  • 4 teaspoons salt
  • 1⁄2 cup fresh lime (about 3 large limes)
  • 2 jalapeño peppers, seeded and minced
  • 1 teaspoon chipotle chili powder, optional
  • 1⁄2 cup chopped fresh cilantro


PREPARATION

  1. Prepare boiling-water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

  2. Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5–10 minutes, stirring occasionally.

  3. Ladle hot salsa into hot jars, leaving 1⁄2 inch of headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is “fingertip tight.” Repeat until the jars are filled.

  4. Processing begins once the canner comes to a boil. Place the jars into the water bath and process in a boiling-water canner for 15 minutes, adjusting for altitude. Remove canner from heat, remove lid, and let jars cool in canner for 5 minutes. Once cooled, remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

  5. Enjoy!


GREEN TOMATO SALSA VERDE

Makes 3 (16-oz) pints

INGREDIENTS

  • 7 cups chopped, cored, and peeled green tomatoes (about 12 medium)
  • 5–10 jalapeños, Habanero or Scotch bonnet peppers, seeded and finely chopped
  • 2 cups chopped red onion (about 2 large)
  • 2 cloves garlic, finely chopped
  • 1⁄2 cup lime juice
  • 1⁄2 cup finely chopped cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano 2 teaspoons salt
  • 1 teaspoon pepper


PREPARATION

  1. Prepare boiling-water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. Combine tomatoes, peppers, onion, garlic, and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt, and pepper. Reduce heat and simmer for 5 minutes.
  3. Transfer the salsa to a food processor and pulse a few times to achieve a smooth consistency.
  4. Ladle hot salsa into hot jars, leaving 1⁄2 inch of headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is “fingertip tight”. Repeat until the jars are filled.
  5. Processing begins once the canner comes to a boil. Place the jars into the water bath and process in a boiling-water canner for 20 minutes, adjusting for altitude. Remove canner from heat, remove lid, then let jars cool in canner for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  6. Enjoy!


ROASTED TOMATO CHIPOTLE SALSA

Yield: 6 (16-oz) pint jars

INGREDIENTS

  • 12 chipotle chili peppers, stemmed
  • 12 dried cascabel chili peppers, stemmed
  • 2 pounds husked tomatillos
  • 2 pounds plum tomatoes
  • 2 onions
  • 1 heads garlic, broken into cloves
  • 1⁄2 cup vinegar
  • 1⁄2 cup bottled lime juice
  • 2 teaspoons sugar
  • 2 teaspoons salt


PREPARATION

  1. Toast chipotle and cascabel chilies in a large dry skillet, over medium heat, for about 30 seconds per side, until they release their aroma and are pliable. Transfer to a large glass or stainless-steel bowl. When all chilies have been toasted, add 2 cups hot water. Weigh chilies down with a bowl or a weight to ensure they remain submerged and soak until softened, about 15 minutes. Working in batches, transfer chilies and soaking liquid to a blender or a food processor fitted with a metal blade, then purée until smooth. Set aside.

  2. Roast tomatillos, tomatoes, onions, and garlic under a broiler, turning to roast all sides, until tomatillos and tomatoes are blistered and onions and garlic are blackened in spots, about 15 minutes. Set onions and garlic aside until cool. Place tomatillos and tomatoes in paper bags. Secure openings and set aside until cool enough to handle, about 15 minutes.

  3. Peel tomatoes, onions, and garlic. Finely chop onion and garlic. Set aside.

  4. In a blender or food processor, purée roasted tomatillos and tomatoes along with reserved puréed chilies until smooth. Set aside.

  5. Prepare boiling-water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

  6. Combine tomatillo purée, roasted onion and garlic, vinegar, lime juice, sugar, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.

  7. Ladle hot salsa into hot jars leaving 1⁄2 inch of headspace. Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is “fingertip tight.”

  8. Processing begins once the canner comes to a boil. Place jars into the water bath and process in a boiling-water canner for 20 minutes, adjusting for altitude. Remove canner from heat, remove lid, then let jars cool in canner for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

  9. Enjoy!


ZESTY SALSA

Yield: 6 (16-oz) pint jars

INGREDIENTS

  • 10 cups chopped cored peeled tomatoes (about 25 medium)
  • 5 cups chopped seeded green bell pepper (about 4 large)
  • 5 cups chopped onion (about 6 to 8 medium)
  • 2 1⁄2 cups chopped seeded chili peppers ( jalapeño, serrano, hot banana, or Hungarian wax)
  • 1 1⁄4 cups apple cider vinegar
  • 3 small cloves garlic, finely chopped
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons salt
  • 1 teaspoon hot pepper sauce, optional


PREPARATION

  1. Prepare boiling-water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce, if using, in a large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
  3. Ladle hot salsa into hot jars, leaving 1⁄2 inch of headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is “fingertip tight.”
  4. Processing begins once the canner comes to a boil. Place the jars into the water bath and process in a boiling-water canner for 15 minutes, adjusting for altitude. Remove canner from heat, remove lid, then let jars cool in canner for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  5. Enjoy!