Join me in preserving the vibrant flavors of summer with this fiery Spicy Tomato Salsa, perfect for topping your favorite dishes. In this video, I'll walk you through the fundamentals of water bath canning, emphasizing the importance of acidity and safe canning practices. Discover how to transform fresh garden tomatoes and a mix of fiery peppers into a delicious salsa that you can enjoy all year long.

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Fiery Tomato Salsa Recipe (I doubled this batch).
Ingredients:

5 cups fresh tomatoes, diced
1/2 cup red onions, diced
2 jalapeños, chopped (for texture)
3 Scotch bonnet peppers, finely chopped (adjust based on heat preference)
1 head of garlic, minced
1/2 cup red wine vinegar (adjust for pH and taste)
1 tablespoon smoked salt
1 teaspoon Mexican oregano
1/2 teaspoon Herbamare (or to taste)
1/2 teaspoon cumin
1 tablespoon honey (optional, for balance)

Instructions:

Prepare the Tomatoes:
Place the diced tomatoes in a large pot over medium heat. Let them cook down for about 10-15 minutes, then pass the mixture through a food mill to remove skins and seeds. Return the pulp to the pot.

Cook the Salsa:
To the tomato pulp, add the red onions, jalapeños, Scotch bonnet peppers, and minced garlic. Stir to combine.
Add the red wine vinegar, smoked salt, Mexican oregano, Herbamare, and honey. Mix well.
Let the mixture simmer for about 30 minutes, or until it thickens to your desired consistency.

Blend the Mixture:
Use an immersion blender to puree the mixture directly in the pot until smooth.
Prepare for Canning:
Wash your jars, lids, and bands in hot soapy water and rinse well.
Keep the jars warm until they are ready to be used, to prevent them from breaking when filled with hot salsa.

Prepare your water bath canner by filling it with water and bringing it to a simmer.
Fill the Jars:
Use the canning funnel to pour the salsa into the jars, leaving a 1/2-inch headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Place the lids on the jars and apply the bands, finger-tightening them.

Process the Jars:
Place the jars in the water bath canner, making sure they are completely submerged in water.
Bring the water to a rolling boil, then process the jars for 15 minutes (adjust time for altitude).
After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing.
Cooling:

Use the jar lifter to remove the jars from the canner and place them on a towel or cooling rack.
Allow the jars to cool undisturbed for 12-24 hours. Check the seals—the lids should not flex when pressed. Label the jars with the contents and date, then store in a cool, dark place.

Enjoy your homemade Spicy Tomato Salsa throughout the year, perfect for adding a zesty kick to any meal!