This recipe requires a lot of chopping, dicing, peeling, and general time. I recommend inviting a friend over, popping a cork, and enjoying an afternoon with this one. That said, I started this one night around 6 or 7 and finished around 11 or 12.
I found the basics for this recipe on allrecipes.com. I've adapted it a bit. I didn't process in a canner - just hot packed it. The end result is a very fresh-tasting, crisp salsa. It's not very spicy so if you like spice, increase the proportion of hot peppers.
7 quarts peeled, chopped tomatoes (San Marzanos, if you have them)
4 c. seeded, chopped long green chiles
5 c. chopped onion
1/2 c. seeded, finely chopped jalapeno peppers
6 cloves garlic, finely chopped
2 cups vinegar
2 T salt
1 T black pepper
2 T ground cumin
2 T fresh cilantro
5 green peppers, chopped
juice of 3 limes
Combine all ingredients except cumin and cilantro in a large saucepot and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving 1/2" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply twopiece metal canning lids.
Process in a boiling water canner according to the mannufacturer's directions (I didn't do this but you should).
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