I canned salsa for the first time last August and just opened a jar. Used the Ball Complete Book of Home Preserving Fresh Vegetable Salsa recipe (page 203).
The good news? It’s beautiful, thick and tastes (and looks) like summer tomatoes. The bad news? Despite using more jalapenos, garlic, cilantro and cumin than the recipe called for, it still seems bland.
For tonight’s dinner, I added some more cumin and chili powder, and that helped it pop.
Now I’m wondering what to add in the future to make it sing. Fresh cilantro? A chile in adobo? Fresh lime juice? Other ideas?
Also, it ’really hard to tell what recipes online are great and / or safe for this summer’s canning season. Anyone have any tried and true home canned salsa favorites?
FYI, my favorite commercial salsa is Green Mountain Gringo (medium).