Friday, July 29, 2016

Salsa Time... Chunky Tomato Salsa



Chunky Tomato Salsa
Found on ponderedprimedperfected.blogspot

Ingredients

8 pounds ripe tomatoes (about 16 medium) 

2 cups seeded and chopped fresh Anaheim or poblano chile peppers (2 to 3) 

1/3 - 1/2 cup seeded and chopped fresh jalapeno chile peppers (2 large) 

2 cups chopped onions (2 large) 

1/2 cup lime juice 

1/2 cup white vinegar 

1/2 6 ounce can (1/3 cup) tomato paste 

5 cloves garlic, minced 

1 teaspoon cumin seeds, toasted and crushed 

1 teaspoon salt 

1 teaspoon ground black pepper 

3 cups yellow, green or red cherry or grape tomatoes, halved 

3/4 cup torn fresh cilantro

Directions
1. Seed, core, and coarsely chop tomatoes (you should have about 15 cups). Place tomatoes in a large colander. Let drain 30 minutes.

2. Place drained tomatoes in a 7- to 8-quart non reactive heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, about 1 1/2 hours or until desired consistency, stirring occasionally. Add chile peppers, onions, lime juice, vinegar, tomato paste, garlic, crushed cumin, salt, and black pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in cherry tomatoes (if using) and the cilantro. Remove from heat.

3. Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars; cool on racks.

YIELD: 5 to 6 pints
OTHER OPTIONS:

Green Salsa:
Use 15 cups chopped green tomatoes in place of the red tomatoes. Omit the initial 30 minute stand. Cook tomatoes only 15 to 20 minutes after mixture comes to boil, stirring frequently and cook, covered, after adding the chile peppers and onions, stirring frequently. Omit the tomato paste for this variation.

Pineapple Salsa:
Reduce chopped tomatoes to 12 cups. Proceed as directed except reduce the first cooking time to about 1 1/4 hours. Stir in 3 cups chopped pineapple with the chile peppers.

Hot Chipotle Salsa:

Omit jalapeno peppers. Stir in 1, 7-ounce can chipotle peppers in adobo sauce, chopped, with the Anaheim peppers.

2 comments:

  1. This sounds like a great recipe. Thanks for sharing.

    ReplyDelete
  2. This comment has been removed by the author.

    ReplyDelete

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