My annual salsa canning day yesterday, a mild and hot version. Recipe in the comments
by The_Almighty_Tom
3 Comments
The_Almighty_Tom
Tomatoes: 10-12 largish heirloom tomatoes, roasted on the grill, then pealed in pots and larger body chopped, reserving all liquid (used Beefmaster and Burpee Big Boy)
Non spicy produce: 2 large red onion, chopped, 2 1/2cups 2 Green and 2 Yellow bell peppers chopped 6 very ripe spears of pineapple halved and chopped (any juice reserved)12 garlic cloves, finely chopped ½ cup chopped cilantro 2 tbs of olive oil
Condiments and Jalapeños: 1 cup apple cider vinegar3 teaspoons crushed Pink Himalayan salt1 – 2 tablespoons sugar to taste 3 Jalapeños, roasted on grill and chopped
Hot Chillies: Another 3 Jalapeños, roasted and chopped 6 Cayennes, roasted and chopped 3 Buena Mulata, roasted and chopped 2 Scotch Bonnet, roasted and chopped 2 Red Savina, roasted and chopped
Instructions: Harvest ingredients from garden and prepare as listed, grilling the tomatoes and chillies. Heat the oil in a large pot, add the non spicy produce and cook till the onions are translucent and the smell is aromatic (5-10 mins) Add the Tomatoes and Condiments with Jalapeño, stir well. Bring to boil then simmer for 15-30 mins to taste. Blend 1/4- 1/3 of the batch to a smooth consistency and return and stir well. Split half of the batch into another pot and add Hot Chillies to one. During cooking sterilise jars + prepare a canning bath Decant finished Salsa into jars, amounts will vary but around 8-10 pints. I put these in 1/2 pint jars. Place filled jars in canning bath and boil according to elevation. Store in cool dark place for up to a year. Refrigerate after opening.
JohnnyBroccoli
Those purple peps look pretty awesome. Would love to try this salsa.
3 Comments
Tomatoes:
10-12 largish heirloom tomatoes, roasted on the grill, then pealed in pots and larger body chopped, reserving all liquid (used Beefmaster and Burpee Big Boy)
Non spicy produce:
2 large red onion, chopped, 2 1/2cups
2 Green and 2 Yellow bell peppers chopped
6 very ripe spears of pineapple halved and chopped (any juice reserved)12 garlic cloves, finely chopped
½ cup chopped cilantro
2 tbs of olive oil
Condiments and Jalapeños:
1 cup apple cider vinegar3 teaspoons crushed Pink Himalayan salt1 – 2 tablespoons sugar to taste
3 Jalapeños, roasted on grill and chopped
Hot Chillies:
Another 3 Jalapeños, roasted and chopped
6 Cayennes, roasted and chopped
3 Buena Mulata, roasted and chopped
2 Scotch Bonnet, roasted and chopped
2 Red Savina, roasted and chopped
Instructions:
Harvest ingredients from garden and prepare as listed, grilling the tomatoes and chillies.
Heat the oil in a large pot, add the non spicy produce and cook till the onions are translucent and the smell is aromatic (5-10 mins) Add the Tomatoes and Condiments with Jalapeño, stir well.
Bring to boil then simmer for 15-30 mins to taste.
Blend 1/4- 1/3 of the batch to a smooth consistency and return and stir well.
Split half of the batch into another pot and add Hot Chillies to one.
During cooking sterilise jars + prepare a canning bath
Decant finished Salsa into jars, amounts will vary but around 8-10 pints. I put these in 1/2 pint jars.
Place filled jars in canning bath and boil according to elevation.
Store in cool dark place for up to a year.
Refrigerate after opening.
Those purple peps look pretty awesome. Would love to try this salsa.
Awww yee man. Looks amazing. Thanks for posting!