Keto Salsa Using Fresh Or Canned Tomatoes + Canning Instructions!
This keto salsa is can be made with fresh or canned tomatoes, is bursting with flavor, and is even better than the restaurant variety. It also makes an x-large batch and includes easy, step-by-step canning instructions! *If you want to dress this salsa up a bit you can add cumin and cilantro to taste, but we prefer it as is :)
Add all ingredients to a very large pot. *Remember, if using canned tomatoes you don't need to add the tomato sauce or tomato paste.
Bring to a boil. Reduce heat to a simmer.
Simmer, uncovered, until all veggies are tender, around 30-40 minutes.
Mash with a potato masher until you achieve your desired consistency.
Taste and add additional seasonings if needed.
The salsa can be canned (instructions below) or stored in a sealed container in the fridge for 1 to 2 weeks.
To Prepare Fresh Tomatoes:
Preheat the oven broiler to high and place a large colander in the sink.
Cut the tomatoes and half and place them face down on a lightly greased cookie sheet. They won't all fit on one cookie sheet so you may need to cook them in several batches.
Place the pan in the oven until the tops of the tomatoes look crinkled - 3 to 5 minutes. Watch them carefully so they don't burn!
When cool enough to handle, peel off the skins and discard. Then, place the tomatoes in the colander. Repeat with remaining tomatoes.
Allow the tomatoes to drain in the sink for around 30 minutes. Occasionally, lightly mash them with a spoon to help them release excess liquid.
The type of tomatoes don't matter, but the method does. Just be sure to use peeled and well-drained tomatoes like the recipe calls for. Otherwise, the salsa may turn out watery. Also, tomato varieties have different sizes and water content. Since I've only tested this recipe with Roma tomatoes, I won't be able to tell you the approximate number of tomatoes needed if using a different variety.
Please only use kosher salt or pickling salt. If using a different type of salt, the measurements would be different. Plus, if you're going to can the salsa afterward you shouldn't use salt with additives or iodine. Kosher salt and pickling salt contains neither.
The only heat in this recipe would come from jalapenos, and the heat from jalapenos in found in the veins and seeds of peppers. Since we prefer very mild salsa, I cut the jalapenos in half, then use a spoon to scoop out all the seeds and veins. Depending on how spicy you prefer your salsa, you can leave in some or all of the seeds and veins for a spicier salsa.
Broiling the tomatoes: While you can certainly use the traditional method of boiling the tomatoes and placing them in an ice-water bath to remove the skin, I like to broil them because I find it's easier and faster. But feel free to boil them if that's the method you prefer.
Peeling the tomatoes: I like to simmer the tomatoes because the simmering process makes a deeper, sweeter, restaurant-style salsa - which I love! Since this recipe has to simmer awhile, if the skins were left on, they would fall off during the simmering process and there would be rogue pieces of skin all in the salsa - no thank you!
Sterilize the jars. To do this, run your jars through the dishwasher on the "sterilize" cycle without other dishes OR place jars in a large pot, cover with water by at least one inch, bring to boil, and then boil for 15 minutes. Do not let jars set in water for more than an hour afterward. Carefully remove jars with tongs and set aside. Don't dump the water, we will be using it again shortly. *Note- Do not boil the canning lids as this can harm their adhesive rings. Instead, add the canning lids to the hot water after you turn off the heat when the jars have finished boiling for a quick rinse. Also, be sure to only use NEW canning lids, as they are only good for one use.
Fill the jars. Add the salsa to the jars, leaving ¼ inch of headspace. Wipe the rims of the jars so there are no drips - this is important so your jars seal properly! Then, tightly screw on the lids of the mason jars.
Boil. Place the jars back into the water and bring to a rolling boil. After it reaches a boil, cover and boil for 15 minutes. Turn off heat, remove the lid, and allow to rest in pot 5 minutes.
Remove from water. Very carefully, remove the jars from the pot with tongs (and a wooden spoon to support the bottom if needed) and set on a towel, leaving some space between each jar to allow them to cool. Note- If the metal bands seem loose during processing, it's OK - don't tighten them!
Cool and test seals. After at least 12 hours (but before 24 hours) you can test your seals. Lightly press the top of the lid - it should be firm. If the center bubbles up and down it didn't seal correctly and you need to start over. Your canned salsa should last for 12 to 18 months.