Spicy Tomato Salsa
Nb persons: 0
Yield: 3 pints
Preparation time:
Total time:
Source:
| 3 lbs | tomatoes, about 6 large |
| 4 1/2 | dried hot chilli peppers |
| 1 1/2 cups | red onion, diced or processed |
| 3/4 cup | fresh cilantro, chopped & packed |
| 8 cloves | garlic, minced |
| 3 | jalapenos, seeded and processed |
| 1/2 Tbs | salt |
| dried chilli flakes, to taste | |
| 1/4 cup 2 Tbs | red wine vinegar |
Wash tomatoes, drain. Blanch, peel, seed, squeeze and process tomatoes. Remove seeds from dired chilli peppers; place in a small bowl and cover with boiling water. Cover bowl and allow to steep for 15 minutes. Drain half of water. Puree soaked peppers and remaining water in processor and blend until smooth.
Combine all ingredients in a suacepot. Bring to a boil, then reduce heat to a simmer. Simmer for 10 minutes. Taste and adjust seasoning.
Ladle hot salsa into hot jars, leaving 1/2" headspace. Clean rims and make sure there are no bubles before putting on the lid and ring. Process in boiling water (1-2" above top of jars) for 15 minutes.
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