from the Stop Her She's Knitting blog
I made the half recipe. charred the peppers on the grill. used white vinegar and added cilantro towards the end of cooking. I also just chopped up the tomatoes---no peeling or seeding.
Salsa!
40-50 Roma tomatoes
4 medium onions
1 tablespoon olive oil
4 red or green Bell peppers (or combo)
5 jalapeno peppers
1-2 hot banana peppers
½ cup granulated sugar
1 cup chopped fresh cilantro
2 tablespoons garlic powder
8 teaspoons kosher salt
Juice from 3 limes (1/4 cup if using bottled)
½ cup cider vinegar
2 cans tomato paste (6oz cans)
1/2 tsp cumin, more is optional
Heat oven to 450F. Oil a large baking sheet. Cut the Bell peppers in half and lay them, cut side down, on the sheet. Put the jalapeno peppers on the sheet as well as the banana peppers. Roast in the oven for 20 minutes until the skins begin to char, turning half way through. Put all the peppers in a bowl, cover with foil and a hand towel and let them cool down. When they are cool, put on your rubber gloves. Peel, seed and chop all the peppers. Set aside. Peel and seed tomatoes. Save the seeds and juice in a separate bowl. Large dice the tomatoes or better yet just squeeze them into pieces. Set aside. Strain juice from seeds, reserve the juice and discard the seeds. Dice the onions. In a large, heavy bottom pot heat the olive oil and add the onions. Saute till just softened a bit. Into the heavy bottom pot add the tomatoes, peppers, sugar, cilantro, garlic powder, salt, lime juice, vinegar, tomato paste and cumin. Bring to a low boil and allow the salsa to cook for 30 minutes on a LOW boil, not a high boil. Stir every 10 minutes or so to make sure the salsa doesn’t scorch. After 30 minutes if the salsa seems a bit watery let it reduce down a bit more. Taste test to make sure that it is to your liking. Place in sterilized pint canning jars and water bath can for 30 minutes. Turn the heat off and let the jars stand in the water in the canner for 5 minutes more then take out and set on your counter and listen for the seal to happen. Refrigerate any jars that do not seal. ENJOY!
Half Recipe:
20-25 Roma tomatoes, 2 medium onions, 1/2 tablespoon olive oil, 2 red or green Bell peppers (or combo), 3 jalapeno peppers, 1 hot banana pepper, 1/4 cup granulated sugar, 1/2 cup chopped fresh cilantro(added in last 10 minutes of cooking), 1 tablespoon garlic powder, 4 teaspoons kosher salt, Juice from 1 lime (2T if using bottled), 1/4 cup vinegar, 1 can tomato paste (6oz),1/2t cumin(I thought it needed more cumin) Made 6 pints.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/salsa.jpg
I made the half recipe. charred the peppers on the grill. used white vinegar and added cilantro towards the end of cooking. I also just chopped up the tomatoes---no peeling or seeding.
Salsa!
40-50 Roma tomatoes
4 medium onions
1 tablespoon olive oil
4 red or green Bell peppers (or combo)
5 jalapeno peppers
1-2 hot banana peppers
½ cup granulated sugar
1 cup chopped fresh cilantro
2 tablespoons garlic powder
8 teaspoons kosher salt
Juice from 3 limes (1/4 cup if using bottled)
½ cup cider vinegar
2 cans tomato paste (6oz cans)
1/2 tsp cumin, more is optional
Heat oven to 450F. Oil a large baking sheet. Cut the Bell peppers in half and lay them, cut side down, on the sheet. Put the jalapeno peppers on the sheet as well as the banana peppers. Roast in the oven for 20 minutes until the skins begin to char, turning half way through. Put all the peppers in a bowl, cover with foil and a hand towel and let them cool down. When they are cool, put on your rubber gloves. Peel, seed and chop all the peppers. Set aside. Peel and seed tomatoes. Save the seeds and juice in a separate bowl. Large dice the tomatoes or better yet just squeeze them into pieces. Set aside. Strain juice from seeds, reserve the juice and discard the seeds. Dice the onions. In a large, heavy bottom pot heat the olive oil and add the onions. Saute till just softened a bit. Into the heavy bottom pot add the tomatoes, peppers, sugar, cilantro, garlic powder, salt, lime juice, vinegar, tomato paste and cumin. Bring to a low boil and allow the salsa to cook for 30 minutes on a LOW boil, not a high boil. Stir every 10 minutes or so to make sure the salsa doesn’t scorch. After 30 minutes if the salsa seems a bit watery let it reduce down a bit more. Taste test to make sure that it is to your liking. Place in sterilized pint canning jars and water bath can for 30 minutes. Turn the heat off and let the jars stand in the water in the canner for 5 minutes more then take out and set on your counter and listen for the seal to happen. Refrigerate any jars that do not seal. ENJOY!
Half Recipe:
20-25 Roma tomatoes, 2 medium onions, 1/2 tablespoon olive oil, 2 red or green Bell peppers (or combo), 3 jalapeno peppers, 1 hot banana pepper, 1/4 cup granulated sugar, 1/2 cup chopped fresh cilantro(added in last 10 minutes of cooking), 1 tablespoon garlic powder, 4 teaspoons kosher salt, Juice from 1 lime (2T if using bottled), 1/4 cup vinegar, 1 can tomato paste (6oz),1/2t cumin(I thought it needed more cumin) Made 6 pints.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/salsa.jpg
