Name: Plum Habanero Salsa Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 pints
Cuisine: American
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 tsp salt; 2 tsp coriander seeds, toasted and crushed (or 1 teaspoon coriander powder); 2-3 Habaneros, minced

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!

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 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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Yield: 4 pints

Plum Habanero Salsa Recipe

This homemade habanero salsa recipe is the perfect balance of sweet and heat thanks to the addition of plums.

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

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 tsp salt
2 tsp 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.