August 24, 2012
I got this recipe from my friend, Stacy. It is super delicious! I did change a couple things, and that is the nice thing with salsa. Add a little more or less of the things you want to make it to your taste. (hotter, more/different peppers, etc.)
1 sink full of fresh tomatoes (Romas are best & less juicy)
6 peppers, half green & half red (take out seeds&cores)
6-8 jalapenos, not seeded (unless you like it super mild then take out seeds)
8 anaheim peppers, not seeded
3/4 overfilling cup red wine vinegar
1/4 - 1/2 cup lime juice
1/2 cup sugar
1/4 cup salt
Any additional seasonings you like: garlic, pepper, cumin, paprika, etc are all good
In a large pot, bring water to a boil. Cut tops off tomatoes and blanch tomatoes in pot until skins start to split. (about 2-4 min. usually) A note: I use a pot with a colander to blanch the tomatoes, easy to lift them in and out! Dump into sink full of cold water & ice cubes. Repeat until all tomatoes are done. Peel skins off of tomatoes and then drain water in sink, leaving just the skinless tomatoes. You can also put the tomatoes into a large bowl if you'd rather. (you can de-seed the tomatoes by squeezing if you want no/less seeds in your salsa. I did a quick squeeze when I made it) Take your tomatoes and blend them in a food processor or blender. When you finish all the tomatoes, put them through a very fine strainer if there's a lot of liquid. You will want to strain off a large amount of the liquid so your salsa isn't too runny. Save the liquid in case you need to add it later, though! (If using all Roma tomatoes, you'll strain a lot less liquid or even none at all FYI.) I probably strain off at least 8 to 10 cups of liquid when I use regular garden tomatoes! Pour your tomatoes into a large stock pot. Set on stove top.
In a food processor, chop up all your peppers and onions as finely as you like. Add them to the tomatoes in the large pot. Add the remaining ingredients to the pot, stir well and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, stirring occasionally.
Pour salsa into jars, place lids on and put them into a steam bath. Use a steam canner and place water into the bottom, around half full. Once you have about 2" of steam coming out of your steam canner, start the timer for 20 min for quart jars or 15 min for pint jars. Reduce heat if needed, but make sure you allow a steady stream of 2" or more steam. When time is up, remove jars and let cool. (for me, this makes about 10-12 quart jars) Enjoy your salsa!