Prep 1 hr 30 mins
Cook 1 hr 15 mins
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.
- 3175.14 g tomatoes (about 20, Hothouse work well,but combination of hothouse and Romas are my standard.)
- 6 anaheim chilies, diced
- 4 poblano chiles, diced
- 5 jalapeno chiles, diced
- 3 serrano chilies, diced
- 473.18 ml rough chopped yellow onions
- 236.59 ml chopped fresh cilantro
- 5 clove garlic, minced
- 118.29 ml white vinegar (5 % acidity)
- 14.79 ml granulated sugar
- 4.92 ml salt
- 4.92 ml black pepper
- **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.
- Peel, seed and chop tomatoes.
- I leave the tomatoes in large chunks for a chunkier salsa.
- You can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
- Place chopped tomatoes into a colander to drain for 30 minutes.
- You will want about 14 cups of chopped tomatoes.
- Chop chiles.
- Remove seeds.
- You want about 4 cups total chopped peppers.
- Set aside.
- Chop onions, mince garlic and chop cilantro.
- Place tomatoes into an 8 quart Dutch oven or a large sauce pan.
- Bring to a boil.
- Boil 30-45 minutes or until desired consistency.
- I boil for 20 minutes, we like chunky.
- Add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
- Return to a boil.
- Fill hot sterile jars 1/2 inch from top.
- Wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
- Set each jar into water bath canner right after filling.
- Bring water bath canner back to boil and bath for 35 minutes.
- Remove jars and cool on a wire rack or towels.
Outstanding recipe! I made this two different ways. The original batch was as you directed, with only one exception. I used 6 serranos, 6 jalapeños, 6 New Mexico Big Jim's, and 6 anaheims (a gift from my SIL). The result was a very well balanced salsa, of course I will let the salsa sit for at least 3 months before testing again. The second batch was done with a combination of mostly yellow tomatoes (another gift from SIL) and about 6 red tomatoes. Knowing that the yellows are sweeter and less acidic, I omitted the sugar altogether, and used about 1/3 cup fresh lemon juice. The result of this batch, was wonderful in an entirely different way. A sweeter salsa was the result, but the peppers will definately heat things up. This was a very easy recipe to follow, and the results are outstanding. Thanks for sharing your tried and true 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:
I 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.
I made this almost a month ago, but I wanted to wait to rate it until I had opened a jar that had been sitting. First off, I left out all the peppers but the jalapenos and serranos because I don't love the flavor of peppers but I do enjoy the heat. DO seed your peppers. The heat comes from the membrane, the seeds are just bitter (thanks, Alton Brown!) I also used bottled lime juice because I don't think I would enjoy the vinegar in my salsa. There is plenty of research out there that supports that it is okay to sub botttled lime for vinegar, so check the canning forum links if you are iffy about this. I just want to say thanks for this recipe. I got my canning equipment solely because I love salsa so much and this recipe is a real winner!