Salsa - Phases 1 and 3



It is the end of summer and the tomatoes are starting to wind down their growing season. I found a farmer in Nashville that sells 25lb boxes of Roma tomatoes for 10.00! I picked up a box last Sunday and here we are- making salsa. 

I have used this recipe for years. I tweaked from the original so you feel free to tweak too. 

This is the canning version. If you want to make a small batch that will keep a couple weeks in the fridge, scroll down. 

Use jalapenos for a mild or medium salsa. Feel fee to use hotter peppers if you like it hot.

This is a good way to use up the cilantro stems. They have tons of flavor!

A food processor works better than a blender, in my opinion.

This is a giant batch. If you do not have a giant stock pot, use 2 smaller pots. I put half the ingredients in each. 



Be sure to read my instructions for the garlic and hot peppers.

Salsa
P1 and P3

13 cups pulsed tomatoes (peel if you want)- about 8lbs
5 bell peppers, quartered and de-seeded
5 large onions, peeled and quartered
5 jalapenos- remove seeds and membrane if you want mild salsa
2 bunches fresh cilantro, leaves and stems
6-8 garlic cloves, peeled
1 cup apple cider vinegar
3 tsp salt

If you want to peel the tomatoes- bring a large pot of water to a boil. Have a large bowl about halfway full of ice water ready. Cut an X on the bottom of each tomato and pop into boiling water for 60 seconds. Remove with slotted spoon to ice bath for 1 minute. Skins will slip right off. 

Pulse the veggies in the food processor to the desired chunkiness you prefer. You may need to do this in batches. If you are using 2 large pots like I do, do the tomatoes first and measure out 6.5 cups into each pan. Then pulse half the peppers, half the onions, cilantro, etc and pour into one pot. Then finish with the other half of the veggies.

When you get to the last of the veggies, reserve some in your food processor (or put about a cup back in) and add the garlic and jalapenos or other hot peppers. Whiz it up until almost smooth. This prevents someone getting a giant chunk of hot pepper or garlic on one bite. Add to the pot(s).


Add the vinegar and salt to each pot- half in each if using 2 pots. 

Bring to gentle boil then reduce heat and simmer until reduced and thickened a bit. This takes 1 to 1.5 hours. Stir often. Taste and add more salt or more garlic or more hot peppers. 



Fill hot sterile jars leaving 1/4 inch head space. Process in hot water bath (boiling water covering jars by 2 inches) for 15 minutes. Let cool. Endure each jar is sealed. 


For a small batch:
Follow same instructions for chopping and cooking. When the salsa is cooked, cool and pour into a jar with a good lid and keep in fridge.

1.5 cups chopped tomatoes (peel if you want)
1/2 bell pepper, chopped
1 small onion
1 garlic clove, peeled
1/4 cup chopped cilantro
1 jalapeno or other hot pepper
1/4 cup vinegar
1/4 tsp salt

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