Tomato Salsa (using slicing tomatoes)
- 4 cups peeled, cored, chopped tomatoes
- 2 cups seeded, chopped long green chiles
- 1/2 cup seeded, chopped jalapeno peppers
- 3/4 cup chopped onion
- 4 cloves garlic, finely chopped
- 2 cups vinegar (5%)
- 1 tsp ground cumin (optional)
- 1 Tbsp oregano leaves (optional)
- 1 Tbsp fresh cilantro (optional)
- 1-1/2 tsp salt
Yield: About 4 pints
CAUTION Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Peel and prepare peppers
Wash and dry peppers; slit each pepper along the side to allow steam to escape. Blister skins using one of these two methods:
Oven or broiler method to blister skins - Place peppers in a hot oven (400° F) or under a broiler for 6 to 8 minutes until skins blister.
Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; peel off skins. Discard seeds and chop.
Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Combine all ingredients in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Fill hot salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
|Recommended process time for Tomato Salsa Using Slicing Tomatoes in a boiling-water canner|
|Style of Pack||Jar Size||Process Time at Altitudes of|
|0-1,000 ft||1,001-6,000 ft||Above 6,000 ft|