A canned plum habanero salsa may sound weird, but it is truly a surprisingly delicious flavor. I love making this is in the summer, but it truly works at any time of the year, particularly if you love having people over.
This Canned Plum Habanero Salsa Will Be Your Family and Friends’ Favorite
It’s always time for salsa!
For this recipe, I knew I had tomatoes, red onions, garlic, lime juice, coriander seeds, and habaneros. However, I also saw my plums, and thought, “why not?” Trust me, the combination works, and if you like being adventurous, why not add a dash of tequila?
I love making my salsa with tomatoes that have been roasted, as it makes the flavor smoky and stronger. I do so by roasting them in the oven for about 30 minutes total. The skin pretty much falls off immediately without much trouble.
I usually make this salsa with a water canner as it is a safe way to keep the product for longer. You can use a stockpot too, but just make sure you keep your jars hot throughout the process.
If you don’t have the ingredients I mentioned, you can try using cherry tomatoes, jalapenos, yellow onions, and even celery. The key part for me was the plums, which I added as the tomatoes were cooking with the rest of the ingredients, including the tequila. Some other good fruits to mix in this dish are peaches, nectarines, and even pineapple.
The whole cooking process took me about 20 minutes, but I’d make sure to check that the plums are soft enough. You are then ready to ladle your salsa and get ready for the final steps!
Once in the canner, I leave my jars to process for about 20 minutes, but consider longer, depending on your own altitude. I also let the salsa cool down for 24 hours, otherwise, there can be spoilage.
You can store this salsa in the fridge for longer safekeeping, but serve it during hot days with a good margarita and some tortilla chips.
Canned Plum Habanero Salsa
2 lb (900 g) tomatoes, cored, halved
3 lb (1.3 kg) ripe plums, pitted, diced
2 habaneros, minced
1 medium red onion, diced
2 garlic cloves, minced
1/3 cup (80 ml) lime juice
1 tsp salt
1 tsp ground coriander seeds
2 tbsp tequila
- Pre-heat oven to 350 F (176 C) temperature.
- Slice tomatoes in half then place them on a baking sheet with the cut side facing down.
- Roast tomatoes for 20 minutes, turn them over then roast that side for another 10 minutes.
- Let tomato cool, remove skins then chop roughly.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Using a stainless steel pot, combine all remaining ingredients with the tomatoes.
- Bring to boil then reduce heat to simmer.
- Cook for 20 minutes, stirring constantly until the salsa is thick and plums are soft.
- Gently ladle salsa into hot jars, leave 1/2 inch (1 cm) of headspace.
- Remove trapped air bubbles by running a spatula around the inside of the jar.
- Wipe jar rim with a clean damp cloth then apply lid and ring. Adjust to fingertip-tightness.
- Process jars for 20 mins (Adjust for altitude).
- Turn heat off then let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours.
- After 24 hours, test the seal on lids by pressing down the center, it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.