We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Plum Habanero Salsa
Recipe reprinted with permission from BallHomeCanning.com
Yield: 4 pint (16oz) jars 1x
Units:
Scale:
Ingredients
- 2 lbs tomatoes, cored and halved
- 3 lbs firm-ripe plums, pitted and diced
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 2 Tbsp Tequila (optional)
- 1/3 cup bottled lime juice
- 1 tsp salt
- 2 tsp coriander seeds, toasted and crushed (or 1 teaspoon coriander powder)
- 2–3 Habaneros, minced (we recommend using gloves when handling the habanero peppers)
Instructions
- Pre-heat oven to 350°
- Halve tomatoes and place on a baking sheet cut side down. Roast 20 minutes then turn tomatoes over and roast an additional 10 minutes. Let cool then roughly chop.
- Prepare simmering water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine tomatoes with remaining ingredients in a stainless steel pot. Bring to a boil, then lower heat to simmer, cook stirring frequently until plums soften and salsa thickens, about 20 minutes.
- Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Bring water to boil and process jars 15 minutes, adjusting for altitude. Turn off heat, remove canning lid, let jars stand 5 minutes.
- Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Notes
Pairs well with: Prawns or our Perfect Pork Tenderloin
Find it online: https://www.afamilyfeast.com/plum-habanero-salsa/
