Ingredients
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7
-
6
-
4
-
5
-
3
-
2
-
1
-
5
-
1/2
-
1
-
1
-
1
-
-
-
Directions
Homemade Salsa for canning, Found this on on line awhile ago, made some adjustments for heat and chunkiness I love this recipe because it cans well and the longer it sits, the hotter it gets You can chill before serving if you want, but it’s great right out of the pantry Makes a great gift , Medium hot Mixed peppers Best recipe , AWESOME! I really didn’t follow this recipe to the letter, but still it’s a great recipe that allows you to riff off it What I did: used beefsteak tomatoes that a friend gave us out of his garden I didn’t seed them I placed the tomatoes on a cookie sheet and roasted them under the broiler until the skins charred I then roasted about 12 jalapenos (I only used jalapenos because that’s all I had) the same way When cool, I peeled, cored and roughly chopped the tomatoes I seeded and chopped the jalapenos in my food processor until chopped fine I also chopped the raw onion this way Put tomatoes, onion, vinegar, garlic, salt and pepper into a pot on the stove Added oregano (dried), cumin, and jalapenos to taste I omitted the sugar because my tomatoes were SO sweet and upped the vinegar Brought to a boil and cooked until the onions were soft (didn’t take much more then bringing to a boil) and added cilantro at the last minute Jarred and processed This made a wonderful thin, restaurant style salsa (not the gloppy Pace style) My family is eating it like crazy! I’m thinking I’m going to have to hide a jar as even just a few days of sitting improves the flavor tremendously! Next time I won’t up the vinegar I kept trying to even out the tomatoes sweetness (they were SO SWEET, salsa initially tasted like I had dumped a cup of sugar in the pot), but the sweetness has mellowed after salsa sat on shelf a few days Really, really good finished product I and my family thank you
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Steps
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1
Done
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**weargloves or Cut Chiles Under Cold Running Water, Leave the Seeds If You Want, Chile Pepper Heat Comes from a Vein in the Flesh of the Chile not the Seeds. |
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2
Done
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Peel, Seed and Chop Tomatoes. |
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3
Done
|
I Leave the Tomatoes in Large Chunks For a Chunkier Salsa. |
|
4
Done
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You Can Plunge the Tomatoes Into Boiling Water For About 30 Seconds Then Run Under Cold Water to Make Peeling Easier. |
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5
Done
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Place Chopped Tomatoes Into a Colander to Drain For 30 Minutes. |
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6
Done
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You Will Want About 14 Cups of Chopped Tomatoes. |
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7
Done
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Chop Chiles. |
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8
Done
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Remove Seeds. |
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9
Done
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You Want About 4 Cups Total Chopped Peppers. |
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10
Done
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Set Aside. |
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11
Done
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Chop Onions, Mince Garlic and Chop Cilantro. |
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12
Done
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Place Tomatoes Into an 8 Quart Dutch Oven or a Large Sauce Pan. |
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13
Done
|
Bring to a Boil. |
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14
Done
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Boil 30-45 Minutes or Until Desired Consistency. |
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15
Done
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I Boil For 20 Minutes, We Like Chunky. |
