“If you can’t stand the heat, get out of the kitchen.” Harry S Truman
This recipe comes from Monica at www.TheYummyLife.com. This website is unbelievably great and, if you are new to canning like I am, it is a must. Many outstanding recipes are clearly defined step by step along with great photos and even tutorials!
Hopefully Monica won’t mind, but I made just a few minor tweaks to her original recipe. First, I cut the original large batch recipe in half. Second, I substituted shallots for onions. Third, for her ½ cup of cider vinegar, I substituted a ¼ cup of lime juice and ¼ cup of cider vinegar. Last, I added 1 ½ teaspoons of sugar to offset the bite of the peppers and vinegar.
For Monica’s detailed instructions and step-by-step photos, see the full post and the original recipe at http://www.theyummylife.com/blog/2011/09/234
I’ve only made this recipe once and, even with my subtle substitutions, it was very hot. I’m a wimp and it was way too hot for me. Next time I plan to cut back on the peppers by substituting shallots and I will eliminate the red pepper flakes altogether.
Makes 4 Pints
• 4 lbs. (approx. 16-20) roma/plum tomatoes
• 1 lb. Anaheim peppers (approx. 5 to 6) (add jalapenos for added heat and adjust quantity to equal 1 lb)
• 2 medium shallots (or substitute 2 med. onions)
• 4 garlic cloves
• ½ cup fresh cilantro leaves, chopped
• ½ tablespoon + ½ teaspoon dried Mexican oregano (or regular oregano)
• 1 tablespoon ground cumin
• 1 tablespoon + 1 teaspoon kosher salt
• 1 tablespoon + 1 teaspoon ground black pepper
• 1/2 cup bottled lime juice (for canning safety, don’t use fresh)
• ¼ cup bottled lime juice & ¼ cup cider vinegar (or substitute 1/2 cup cider vinegar as in the orig. recipe)
• 1/2 cup water
• 1 ½ teaspoons sugar (not included in the original recipe)
• ½ teaspoon crushed red pepper flakes, optional (add to taste for a hotter salsa)
Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheets, place tomatoes cut side down, peppers, quartered onions, & garlic cloves. Roast in preheated oven 30 min., removing garlic after 15 min. Skin of tomatoes and peppers should be blistered and partially blackened. Cover pan for 10 minutes; steam will make peeling skin easier. Remove tomato skins. * Wearing plastic gloves, remove skin, seeds and stems from peppers (or leave seeds if you want hotter salsa). In batches, place onions, garlic, cilantro, peppers & tomatoes in food processor and chop to desired consistency; transfer to 5 quart pan. Add lime juice, vinegar, water, cumin, oregano, salt, & pepper. If any juices remain in roasting pan, add those, too. Stir together. Add crushed red pepper flakes to taste, if more heat is desired.
*Note: If you prefer, you may leave the skin on the roasted tomatoes. Be sure to puree them in a blender or food processor before the other ingredients in order to finely chop the skin.
FOR WATER PROCESS CANNING: Bring salsa to boil on stove top; reduce heat and simmer uncovered for 15 minutes. Add to hot sterilized jars leaving 1/2″ of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours.
For canning safety:
–In order to ensure a safe pH level, do not alter the ratio of tomatoes to peppers, onions, lime juice, and vinegar. Seasonings may be adjusted, if desired.
–Follow jar preparation and processing recommended by the USDA; see canning safety guidelines at http://www.freshpreserving.com