After experimenting last year with different salsas, my husband (the main consumer of salsa in our household) determined that he liked the Blender Salsa the best. The recipe for this easy salsa can be found on page 92 of Preserving by the Pint: Quick Seasonal Canning for Small Spaces (Marisa McClellan, 2014).
As with last year, I had to boil the salsa down a bit as it was quite watery to begin with, which is a result of using cherry tomatoes from my garden instead of the Roma tomatoes that are recommended. This ends up making it taste a little bit more like tomato sauce than true salsa, but my husband doesn’t seem to mind. Good thing, too, since I’m not about to peel and core literally hundreds of tiny tomatoes for a few liters of salsa. It’s just not worth it.
My final result for this round of canning was nine 500mL jars of blender salsa. As the tomatoes ripen I realize that there will definitely be more — as requested by my family. I’m also hoping to make up some Healthy Veggie Tomato Sauce with the produce from my garden, and also some extras from a friend’s garden, since I’m told that they ended up with way more tomatoes than they plan to use this year. Bonus for me!