How we spent last Friday and Saturday...So productive of us!
Salsa (adjusted 2015 version)
Here's the basic salsa recipe we use (the way we make it, we get around 17 pts. per batch):
About 35 Roma tomatoes, peeled, cored, cut into chunks (enough to fill a 2 quart pitcher after they've been cut up and some of the juices drained).
2 medium onions, chopped (chop fresh, don't store)
5 stalks of celery, chopped into small pieces
1 red, orange, or yellow bell pepper
4 T. cilantro, chopped (we add more, because we like it)
3 12-oz, cans tomato paste (prefer Hunt's brand)
Your choice of chilies
2 c. vinegar (we prefer the apple cider vinegar)
Spices: Prepare beforehand in separate baggies or cups for ea. batch
3 T. salt
1 tsp. chili powder
2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. black pepper
1 T. sugar
1 Lime juice (from 1 whole lime)
1 T. lemon juice
Chili Pepper Prep:
Slice & seed w/ gloves. Place in a large bowl and coat with olive oil and sprinkle coarse salt over all. Place closely together on a cookie sheet, then bake at 400 for 30 minutes. Use a processor and mix to a paste. Add to salsa.
(If you like, add frozen corn or whatever else you like in salsa. Sometimes we put garlic and other peppers in, depending on how spicy or strong you like it)
- wash, make an X slash on one end of tomato, the place in simmering water for 20-30 seconds then drop into ice cold water and skin will slip right off.
- Chop up tomatoes with a serrated knife and let some of the juices drain so the salsa is not watery. Squish more out if you want the salsa thicker. Let them sit while you prepare the other veggies.
- Chop and put into the food processor for a bit, depending on how chunky you want it. You can also use a potato masher or blender. As you get everything mashed up, start putting it in a large pot.
- Cook salsa in large pot
- Stir so everything is incorporated and bring to a boil. Stir often, and turn the heat low enough so that the bottom doesn’t burn.
- Ladle hot salsa into scalded pint jars, and process for 10 minutes.