This homemade habanero salsa recipe is the perfect balance of sweet and heat thanks to the addition of plums. Follow the easy canning instructions to enjoy your homemade plum habanero salsa with chips, roasted meat or even fish tacos all year long.
If you love homemade salsas as much as I do you are going to want to be sure to try my salsa verde recipe, chipotle corn salsa recipe or my black bean salsa recipe. All delicious salsas to enjoy!
This post is sponsored Ball® Fresh Preserving. All opinions are my own. I am an Amazon Associate I earn from the qualifying purchases.
Why are there plums in this habanero salsa?
The firm, ripe plums in this salsa will help balance out the heat from the habanero peppers in this tomato-based salsa. By using firm plums instead of ripe plums the plums will maintain some of their texture when the salsa is finished.
How hot is a habanero compared to a jalapeno?
Habaneros range from 100,000 to 350,000 Scoville heat units, placing them in the upper levels of the Scoville scale. The hottest habanero would be 140 times hotter than the mildest jalapeño. For this reason I suggest using gloves when dicing the pepper and removing the seeds and inner membranes to reduce the heat.
What supplies do I need to get started with canning?
If you are new to home canning, the Ball® 9 Piece Preserving Starter Kit is perfect for the aspiring canner. It includes all of the necessary tools for canning (excluding common kitchen equipment) and a recipe card with step-by-step visual and written instructions that make learning the canning process as easy as possible.
The Ball Starter Kit includes:
- 4 half Pint jars
- preserving rack
- real fruit classic pectin
- jar lifter
- headspace/bubble remover tool
- jar funnel
- Step-by-step instructions
- Coupon included for 12-pack mason jars
What is in plum habanero salsa?
- Tomatoes
- Plums, Firm, ripe, pitted and diced
- Red onion, diced
- Garlic, minced
- Tequila (optional)
- Lime juice, fresh
- Salt
- Coriander seeds, toasted and crushed (or 1 teaspoon coriander powder)
- Habaneros, minced, seeds and membranes removed
How do you make Plum Habanero Salsa?
- Pre-heat oven to 350°.
- Halve tomatoes, remove the seeds and place on a baking sheet cut side down. Roast 20 minutes then turn tomatoes over and roast an additional 10 minutes. Let cool then roughly chop.
- While the tomatoes are roasting, prepare the 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 the roasted tomatoes with remaining ingredients 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.
- 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 simmering water canner. Repeat until all jars are filled.
- Bring water to a boil and process jars 15 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.
Plum Habanero Salsa Making Tips:
- Wear gloves when removing the membranes, seeds and dicing the habanero.
- Remove the seeds from the tomatoes before roasting them.
- Add 2 Tablespoons of tequila for another layer of flavor to this salsa.
- Use the headspace/bubble remover tool to ensure proper headspace on the jars.
- Use fresh lime juice if it is available.
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Plum Habanero Salsa Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
EQUIPMENT
Ingredients
- 2.5 lbs. tomatoes (cored and halved)
- 3 lbs. firm-ripe plums (pitted and diced)
- 1 medium red onion (diced)
- 2 cloves garlic (minced)
- 2 Tbsp. Tequila (optional)
- ¼ cup lime juice
- 1 teaspoon salt
- 2 teaspoon coriander seeds (toasted and crushed (or 1 teaspoon coriander powder))
- 2-3 Habaneros (minced)
Instructions
- Pre-heat oven to 350°
- 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 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 remaining ingredients 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.
- 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.
- Bring water to a boil and process jars 15 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
Plum Habanero Salsa Making Tips:
- Wear gloves when removing the membranes, seeds and dicing the habanero.
- Remove the seeds from the tomatoes before roasting them.
- Add 2 Tablespoons of tequila for another layer of flavor to this salsa.
- Use the headspace/bubble remover tool to ensure proper headspace on the jars.
- Use fresh lime juice if it is available.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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