Plum Habanero Salsa (canning recipe)

this …

I’m very into preserving summer fruit bounties at home right now, in the form of salsa. I canned Roasted Tomato Peach Salsa last month, and followed that up with this tequila infused Plum Habanero Salsa.

So habaneros….. yes, theses little orange peppers are spicy and quite high on the Scoville scale. But the fresh, sweet plums and heirloom tomatoes absorb some of the habanero’s heat. They have such great flavor that you’re actually able to enjoy in this plum salsa by mellowing their bite. My favorite way to eat this salsa!

Besides mixing it with a batch of guacamole, I love to swirl it into greek yogurt (full fat) or sour cream, then top with frizzled chickpeas, fresh herbs, and lots of lime. It’s cooling, refreshing, and satisfying. It’s also super delicious on shredded pork tacos.

There’s a surprising ingredient too – TEQUILA!
You probably like to drink tequila with chips and salsa, but have you ever added it into your favorite recipe? It isn’t overpowering – just the right amount of interesting to keep you coming back for more. It really sets this salsa apart.

I promise, water bath canning is much simpler than it sounds.

Once you do it, it really just feels like a rhythm you fall into. While my plum salsa simmers on the stovetop for about 20 minutes, I keep my clean jars warm in a pot of gently simmering water. When the salsa is ready, I carefully lift a jar out, fill it with the hot salsa—leaving a little space at the top—then wipe the rim clean and secure the lid just until it’s snug. Once all the jars are filled, they go back into the pot, fully submerged, and gently boil for about 20 minutes. After that, I lift them out and let them rest, untouched, for 12 to 24 hours while they seal. It’s a process that might sound technical at first, but once you do it, it feels steady, soothing, and surprisingly simple.

You’ll have 4 pints of Plum Habanero Salsa to enjoy any time of year. Or gift a jar to someone special!

Save This Recipe Form

Δ

Updates

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Send It!

Plum Habanero Salsa (canning recipe)

This spicy plum habanero salsa is infused with tequila for a unique and delicious twist! The tomatoes are roasted to give this salsa a tasty smoky flavor. Uses the water bath canning method.

4.67 from 6 votes

Rate Print SaveSaved

Prep Time :20 minutes minutes

Cook Time :20 minutes minutes

Additional Time :30 minutes minutes

Total Time :1 hour hour 10 minutes minutes

Yield: 4 pints

Author: Amanda Paa

Cook ModePrevent your screen from going dark

Ingredients

• 2 pounds ripe tomatoes, cored and halved
• 3 pounds firm-ripe plums, pitted and diced
• 1 medium red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tequila, optional
• 1/3 cup bottled lime juice
• 2 teaspoons fine sea salt
• 2 teaspoons coriander seeds, toasted and crushed (or 1 teaspoon ground coriander)
• 2 habanero peppers, minced

Instructions 

• Preheat oven to 350° F. Halve tomatoes and place on a baking sheet cut side down. Roast 20 minutes then turn tomatoes over and roast an additional 10 minutes. Let cool. Slip skins off, then roughly chop.
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
• Combine tomatoes with all remaining ingredients except tequila, in a stainless steel pot. Bring to a boil, then lower heat to simmer, cook stirring frequently until plums soften and salsa thickens, about 20 minutes. Take off heat and stir in tequila.
• Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Notes

Recipe created by Ball® Canning.