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Salsa 08

This Salsa 08 recipe uses Ripe Tomatoes, Onions, Lemon Juice, and Garlic. Scale it up or down for the number of people at the table.

Illustrative photo

Ingrédients

• 12 cup
• 2 cup
• 1 1/4 cup
• 2 tbsp

Méthode (aperçu)

1. 1

   Place jalapeno and poblano chilies in a single layer and slightly apart in a 12 x 15 inch pan.

2. 2

   Broil 3 to 4 inches below heat until skins blister all over, about 15 minutes total; turn as needed.

3. 3

   Cool. Wearing gloves, pull off and discard skins and stems. Clean and rinse out seeds. Drain and coarsely chop.

4. 4

   In a 6 quart pan, combine chilies, tomatoes and juice, onions, cilantro, lemon juice, garlic and oregano.

5. 5

   Simmer over high heat uncovered.

6. 6

   Reduce heat and simmer for 10 minutes, stirring occasionally.

7. 7

   Add salt to taste.

8. 8

   To can or freeze, use following directions, or cool and serve.

9. 9

   As salsa is being prepared, place canning rack in bottom of 18 to 22 quart pan.

10. 10

    Fill pan 2/3 full of water.

11. 11

    Cover and bring to simmer over high heat, about 20 minutes.

12. 12

    Ladle hot salsa into jars within 1/2 inch of top (serve or freeze any extra salas).

13. 13

    Wipe rims clean.

14. 14

    Set hot lids and bands on jars and screw on tightly; don't force.

15. 15

    Using tongs, lower jars onto rack in pan.

16. 16

    Lift out jars and set on a towel to cool completedly.

17. 17

    Press centers of lids; if they stay down, jars are sealed.

18. 18

    Store sealed jars in a cool, dark place up to 2 years; chill any unsealed jars up to 10 days, or transfer to freezer containers and freeze to store longer.