Chunky Home~Made Salsa

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I am a Salsa Junkie, I need help.

I pretty much love any kind too, whether it is a traditional tomato based salsa with my home~made tortilla chips, or a fruit salsa that tastes fabulous on grilled chicken, pork or fish or my newest addiction….tomatillo salsa (green salsa) – OH MY YUM!   Like you have died and gone to Mexican Flavour Heaven I tell you.  Perfect with tortilla chips as well, even better as a dipping side for Cheesy Chicken Enchiladas, dolloped on your hamburger or hot dog as relish, the possibilities are endless!

But back to the regular salsa, before I start drooling all over this page.  Making a simple, basic salsa is easy.  A wee bit time consuming for chopping the tomatoes, peppers and onions, but SO worth it.  Best of all, it isn’t laden with preservatives and sodium like the jarred, store bought stuff.  You can also control the heat in them too.  If you like things screaming hot, add more hot chiles, if your tastebuds are wimpy, use a teensy amount or none at all.  Best of all, you will love the bright, fresh taste and have some great satisfaction in knowing you made it ALL by yourself!

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Chunky Home~Made Salsa

Ingredients

8 lbs ripe tomatoes, peeled, seeded and coursely chopped (you should have about 15 cups)
2 Cups Poblano (for less heat, use Anaheim’s) Chiles, seeded and chopped (about 2-3 peppers)
1/2 Cup to 1/3 Cup (depending on how hot you like stuff) Jalapeño or Serrano Chiles, seeded and diced (1-2 large peppers)
2 Cups White Onion, diced
1/2 Cup fresh Cilantro, snipped
1/2 Cup Lime Juice
1/2 Cup White Vinegar
1/2 of a 6-ounce can Tomato Paste (1/3 cup)
5 Garlic Cloves, minced
1 tsp Salt
1 tsp Cumin Seeds, toasted and crushed
1 tsp freshly cracked Black Pepper

Directions

Measure 15 cups chopped and drained tomatoes into a 7-8 quart stainless steel, enamel or non-stick stock pot.  Bring to boiling; reduce heat.  Simmer, uncovered for about 1 1/2 hours or until tomatoes reach desired consistency, stirring often. If you like a thicker salsa, cook the tomatoes longer, but this also reduces the amount you end up with due to evaporation of tomato liquid.

Add chile peppers, onions, cilantro, lime juice, vinegar, tomato paste, garlic, salt, cumin seeds and pepper.  Return mixture to boiling; reduce heat.  Simmer, uncovered for 10 minutes.  Remove from heat.

Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2″ headspace.  Place any remaining salsa in an airtight container and chill in the fridge, then use up within one week.  Wipe jar rims, centre lids and screw bands on finger-tip tight.

Process jars in a boiling water canner for 15 minutes (start timing when water returns to a boil).  Remove jars from canner and cool on a wire rack.  Label when cool and store in a cool place.

Makes about 5 pints.

 

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