My sons like spicy foods, so when I came across Ball’s recipe for Plum Habanero Salsa, I knew I had to try matching a batch. I definitely had plenty of tomatoes in the garden plus the red onion, so all I needed was plums and habaneros. You’d think in a city the size of Pella that one grocery store would carry them (I didn’t grow any this year), but sadly none did. So, I substituted a poblano pepper for the habaneros and began the experiment.

The color is really pretty thanks to the plum skins, and I think the poblano tasted just fine. I like a little heat in my salsa, but it doesn’t have to scorch my mouth, so I think this will be really good after it sits on the shelf for a bit. The recipe can be found on Ball’s freshpreserving.com website. As always, your yield may vary from what the recipe states. I ended up with 5-1/2 pints.

Plum Habanero Salsa

2 pounds tomatoes, cored and halved

3 pounds firm-ripe plums, pitted and diced

1 medium red onion, diced (about 1 cup)

2 cloves garlic, minced

2 tablespoons tequila (optional)

1/3 cup bottled lime juice

1 teaspoon salt

2 teaspoons coriander seeds, toasted and crushed (or 1 teaspoon ground coriander)

2 to 3 habaneros, minced

Preheat oven to 350 degrees Fahrenheit.

Halve tomatoes and place on a baking sheet cut side down. Roast for 20 minutes then turn tomatoes over and roast an additional 10 minutes. Let cool. Slip skins, 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 a simmer and cook, stirring frequently until plums soften and salsa thickens, about 20 minutes.

Ladle hot salsa into a hot jar leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjusting to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for 5 minutes. Remove jars and cool for 12 to 24 hours. Check lids for seal. They should not flex when center is pressed.

Yield: 4 pints

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