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Salsa Recipe (for canning or freezing)

Ingredients:

 

2 large or 3 medium onions

 

6 sweet peppers

 

1 large or 2 small heads of garlic

 

½ c. hot peppers (optional)

 

About 8-10 lbs tomatoes

 

1 1/3 c. red wine vinegar

 

1 tbsp. and 2 tsp. salt

 

1 tbsp. ground cumin

 

1 tbsp. ground coriander

 

1 1/3 c. cilantro

 

 

 

Blend tomatoes in food processor and place in large stockpot. Cook on medium heat, stirring occasionally. (Tomatoes can also be roasted for this recipe, as in pasta sauce, to start with a thicker puree. I generally use only Juliet tomatoes, the small, plum-type tomatoes, and do not roast them.)

 

 

 

Once the tomatoes are cooking, coarsely chop, by pulsing in food processor, the garlic, onions, peppers, and hot peppers. You can deseed the hot peppers if you like your salsa mild. Leave the seeds for extra heat. Sauté the chopped vegetables in a saucepan with olive oil until tender. Set aside.

 

 

 

Continue to cook the tomatoes down on medium heat until desired thickness is achieved. This may take a few hours. I wait until a wooden spoon stands up in the center of the pot. Once you have your desired thickness, stir in the cooked vegetables. Add the salt, cumin, coriander, and red wine vinegar. Add the chopped cilantro at the very end. Taste and adjust seasonings, if necessary.

 

 

 

To can, pack hot salsa in hot sterilized pint jars, leaving 1/2 inch headspace. Seal with hot sterilized lids and process in boiling-water bath for 20 minutes. 

 

Yield: about 8-10 pints