Spanish paprika is nothing like the flavorless red powder used to decorate deviled eggs, and it is even a step away from the delicious but decidedly different Hungarian paprikas. Spanish paprika is smoky and earthy — like having a little bit of wood fire in a can.
1 cup distilled white vinegar
1 tablespoon salt
1 tablespoon sugar
3 pounds tomatoes, preferably heiloom, peeled, seeded, and diced
½ pound onions, diced
1 garlic clove, minced
1 jalapeno or habanero pepper, minced
1 teaspoon smoked Spanish paprika
(also called pimenton) or other smoked dried chile powder, such as ancho or chipotle
1. Bring the vinegar, salt, and sugar to a boil in a large nonreactive pot. Add the tomatoes, onions, garlic, jalapeno, and paprika, return to a boil, and simmer until softened and thickened, about 20 minutes.
2. Remove from the heat. Allow the salsa to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.
Refrigerate: Cool, cover, and refrigerate for up to 3 weeks. Makes about 4 cups
Can: Use the boiling-water method as described on page 20. Ladle the salsa into clean, hot half-pint jars, leaving 1/4 inch of headspace between the top of the salsa and the lid. Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year.
Excerpted from Put ‘Em Up! Fruit by Sherri Brooks Vinton, used with permission from Storey Publishing.