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Delicious Tomato Salsa
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Yield: 5 pints
Preparation time:
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| 7 cups | roma tomatoes, (broiled, skinned, seeded and processed) about 5 lbs. |
| 1 1/2 cups | onions , chopped, processed |
| 3/4 cup | jalapeno pepper, (chopped or minced) |
| 1/4-1/2 cup | lime juice, or lemon juice |
| 1/4 cup | tomato sauce, or tomato paste |
| 1/4 cup | cilantro |
| 1 1/2 Tbs | salt |
| 1/2 Tbs | chili powder |
| 1/2 Tbs | garlic powder |
| 3/4 tsp | cumin |
| 1/4 tsp | red pepper flakes, optional |
| 5 | garlic cloves, minced |
1. Roast the chile peppers until blackened all over. The best way to do this is directly over a gas flame on the stovetop. Place blackened chile in a bowl and cover with plastic wrap. After a few minutes, the blackened skin should remove easily. Cut away the stems and remove the seeds and any prominent veins. Chop up the chiles and set aside; you should have 1 1/2 cup of chopped chiles total.
2. Prepare the tomatoes. Pre-heat the oven to broil. Core the tomatoes, then cut them in half and place them cut side down on a rimmed baking sheet or roasting pan. Broil until the peels are blackened in parts.
Remove the tomatoes and let cool to the touch. Remove and discard the peels. Chop/process the tomatoes taking care to save any juices that may come out of them.
3. Put all of the ingredients into a large (8-qt) stainless steel pot. (Do not use aluminum or the acidity of the sauce will cause the aluminum to leach into the sauce.) Bring to a boil, reduce to a simmer. Cook uncovered for about 10 minutes.
4. While the salsa is cooking, place the jar lids in a small pan, cover with water and bring to just a simmer. DO NOT BOIL!
5. If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.
6. Adjust seasonings. If too acidic to taste, you can balance it with a little more sugar. If too sweet, add a bit more lime/lemon juice.
7. Ladle salsa into canning jars, leaving 1/2-inch head space. Wipe the rims with a clean, dampened paper towel so that there is no residual food on the rims. Place canning lids on the jars. Screw on the lid rings. Do not over-tighten or you may not get a good seal. Air does need to escape from the jars during the next step, the water bath.
8. Place the filled and lidded jars back onto the rack in the large stock-pot of hot water you used to sterilize the jars in step one. You may need to remove some of the water from the pot to prevent it from overfilling. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 15 minutes (20 minutes for altitudes 1000 to 6000 ft, 25 minutes above 6000 ft). Then turn off heat and let the jars sit in the hot water for 5 minutes. Remove jars from the water bath and let sit on a counter for 12-24 hours until completely cool. The lids should "pop" as the cooling salsa creates a vacuum under the lid and the jars are sealed. If a lid has not sealed, either replace the lid and reprocess in a water bath for another 15 minutes, or store in the refrigerator and use within the next few days.
Remember to label the cans with the date processed. Canned salsa should be eaten within a year.
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