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Prep 20 mins
Cook 1 hr
This is the recipe for salsa that I make pretty much all the time. It's based on the method that my mother-in-law (a lovely Mexican lady from Laredo, Texas) taught me during the course of her "Here's How to Please My Son" lectures. Being the foodie that I am, I had to alter it, but I came upon the perfect mix here. Decrease or increase the number of peppers in this salsa to adjust the heat. As this recipe stands, it will produce a medium-hot salsa. Remember: Stripes mean heat on jalepenos, but the real power is in the seeds. Removing the seeds before preparation will take away a lot of heat but leave a lot of flavor. Wearing exam gloves (available from your local drug store) will take away the fear of rubbing your eyes or other sensitive areas.
- Core and quarter the tomatoes. Skin the onion and cut into eighths. Cut the tops off of the peppers, and then quarter them lengthwise.
- Place all cut ingredients plus the garlic in a large heavy pot.
- Sprinkle with salt according to your tastes, add the lime juice, and pour in just enough water to leave a half- to a quarter-inch of the ingredients sticking out.
- Bring to a boil, then reduce to medium-low heat and simmer uncovered for 45-60 minutes or longer. The ingredients will break down a bit and the liquid should be reduced by a quarter to a third.
- High elevation cooking (over 3000 feet): After boiling, reduce to medium heat and cook for roughly the same amount of time. High air pressure will tend to mean longer cooking time.
- Remove pot from heat and let stand until a manageable temperature. Run batches through a food processor or similar device on quick pulses, just enough to break up the large pieces into edible bits.
- Traditionally, salsa is served warm at the table. Because of the volume produced here, you can refrigerate what you aren't currently eating, can it in jars, or freeze it in bags. Properly canned salsa should last for three months or so in the pantry.