I got this recipe over 20 years ago at a Farmers Market and have been making it ever since. Friends cant get enough!
You need about an hour, 3 - 12 hours ahead of time to prepare the tomatoes (phase 1). The Salsa (phase 2) and canning (phase 3) take about 2 hours total. Add 1/2 hour for clean up (phase 4)
Phase 1:
You're going to skin the tomatoes by blanching. Get 2 - 3 quarts of water boiling in a wide pot and fill a clean sing with 4 or 5 quarts of COLD water. Select about 30 barley ripe and 5 definitely under ripe tomatoes. Drop tomatoes in the boiling water for 40 - 60 seconds (NO MORE) in batches of 6 or less. Quickly fish them out and drop in the cold water. Theoretically the skins should peel off with minimal effort. Cut out the big stem ends and cut into 8ths or whatever to make 1 - 2 cubic inch volume pieces. Slightly larger is OK, smaller is no good. Throw the pieces into a glass Bowl or plastic pail and mix in 1/2 cup of pickling salt. You should have around 8 quarts. Cover and let sit for 3 - 12 hours. The salt will draw off most of the water out of the tomatoes and if you don't screw around and shke things up, you'll be pouring off n2 - 3 quarts of clear salt water.
Phase 2:
Carefully drain tomatoes. The more salt water you lose, the better. Throw the tomatoes, vinegar and sugar in a 12 quart soup pot and start heating at medium. Place a saucer or small bowl in the freezer. Mean while your assistant has been chopping all of the hot peppers and 4 of the Jalapenos in a food processor. Use everything except the stems, chop very fine and throw in with the tomatoes as soon as possible. Crack beer #1 as now you're pinned there gently stirring for the next hour as the Salsa starts to simmer. Assistant should enjoy beverage of preference in moderation as dangerous utensils are in use. The salsa will burn if you don't stir it. Keep it at a gentle simmer and remember when simmering started. Do not taste. Meanwhile your assistant is manually chopping the onions and green peppers into 1/2" to 1" pieces. Remove green pepper seeds and stem. At precisely 30 minutes past the start of simmer, throw in the onions, green pepper and tomato paste. Fill a 24 quart canner with hot water, jars and lids and get it boiling. At precisley 45 minutes past the start of simmer, spoon 3 - 6 tablespoons of salsa in bowl from freezer and return to freezer. Avoid tasting the hot salsa. At 50 mpsos (figure it out) cleanse palate with beer #2 and ready nacho chips. At 55 mpsos remove cooled salsa from freezer. it must be at room temperature or lower. Taste, if too mild, quickly add 3 - 4 more jalapenos and cook for 10 more minutes. If too hot, too bad girlie man.
Phase 3:
Remove salsa from heat and stir often as you deftly fill your sterilized jars to precisely 1/2 " for pint jars and 5/8 " for liter jars. Fill large jars first. Wipe rims, install lids and screw on rings snug, but not too tight. Reduce water level in canner to about 2/3 and immerse jars. the tops should be at least 1 " below the water level. Process at full rolling boil 15 minutes for pint jars, 20 minutes for liter jars.
Phase 4:
Enjoy Beer #3 while monitoring processing and supervising assistant for phase 4.
Fell free to play with the ingredients to get the flavor your looking for, add garlic if desired, but its fantastic as written!
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Serving Size: 1 Serving (558g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 28 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4511.3mg | 156 % | |
Potassium 268.5mg | 7 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 3.9g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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