© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Stinky Civet
3-4 pound. Roma tomatoes
½ tablespoon fresh chopped cilantro
4 teaspoon minced garlic
½ teaspoon dried oregano
3 tablespoon chopped dried onion
3 teaspoon balsamic vinegar
⅔ cup chopped fresh jalapeños (less or more to taste)
1 ½ teaspoon salt
2 tablespoon sugar
Core tomatoes. Drop tomatoes in boiling water briefly until skins split or pucker around the cored area. Let cool off till you can handle them. Slip skins off and process in food processor till fairly smooth. Cook in large saucepan till foam rises to top. Scoop off foam and any watery juice laying on the surface. Add all remaining ingredients. Cook for several hours on low heat. Taste occasionally and add more of any ingredient to your taste. I refrigerate my salsa overnight and then put it in the blender to make it smooth like restaurant salsa. Then you can heat it back up and begin the canning process. It is important to note that apparently you shouldn't try to blend hot salsa in the blender. Mine exploded the top off and I got a lovely burn on my hand. :) Silly of me to not remember that heat expands...
This makes somewhere between 6 and 10 eight ounce jelly jars full. I did it several times this season, trying to get it right and I can't remember quite how much my good batch made.