I’ve been canning salsa with all our garden tomatoes, peppers, and onions using My favorite Salsa For Canning. It has remained my favorite even after trying three different recipes last year. I like that I don’t have to deal with store-bought-preservative-filled lemon juice, which every site I visited recommended as the only lemon juice with a guaranteed 5% acidity.
However, I just had to share with you how I am making it now that cuts the preparation time in half:
I’m using a food processor to chop the tomatoes, peels and all!
Thanks to Katie at Kitchen Stewardship who posted about this when making her own salsa, my salsa-making life is much easier now. It had never occurred to me to not peel the tomatoes, but I tried it with one batch last year and I couldn’t tell the difference between that batch and all the others where I peeled and hand-chopped all the tomatoes.
The tomatoes do come out a bit smaller than with hand chopping, but there are usually some larger chunks left when using a processor. Really the biggest drawback I’ve found is that I can’t drain any of the liquid that used to accumulate while I was taking all that time to peel and chop each tomato. The resulting salsa is a little thinner, but hmmm, let me see…
An extra hour vs. a bit thinner?
I’ll take the time any day- what a blessing!
Have you ever used a processor to chop tomatoes for a recipe? Is it worth it to you?
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