If you are like me, all the Summer produce comes ready to harvest all at the same time. One of my family’s favorite meals is Pork Carnitas which is best made with homemade salsa! This delicious but simple salsa uses up onions, garlic, heritage tomatoes and bell peppers (capsicum) and (chillies if you want).
Please read: This information is provided for educational purposes only and is not intended to treat, diagnose or prevent any disease. We encourage you to make your own health care decisions in partnership with a qualified health care professional.
This post contains affiliate links, this means at no extra cost to you, we make a commission from sales. Please read our Disclosure Statement
I prefer to re-use bought salsa jars to can my salsa in. I know that this is not recommended as the gold standard of preserving, but it has served us well so far.
Obviously don’t eat anything canned if the lid is bulging or if it looks or smells rancid.
You can of course preserve your Summer Harvest Salsa in proper canning jars.
Check all the jars lids once they are cool. They should be concave downwards and not loose. Store any that haven’t sealed in the fridge and use them within a week.
My three favorite ways of using the Summer Harvest Salsa are:
- In wraps with chicken and salad
- As pork carnitas
- As a salad topping as a change out for mayonnaise.
You can swap out the spices for flavors that you prefer or add 1/2 a cup of chopped cilantro/coriander greens or parsley right at the end before putting the salsa in the jar.
You could even swap out a small amount of the tomatoes (up to 1/4 ) for zucchini or cucumbers if you have lots of them in your garden. Replacing too many of the tomatoes will both change the color, flavor and more importantly the acidity. So don’t replace more than 1/4 by weight.
The cooking time with this Summer Harvest Salsa is approximate as you simply cook it out until it is as thick as you would like it to be. It will thicken slightly on cooling like a conserve will.