Roast chili peppers
1. Roast the Anaheim green chili peppers until blackened all over. The best way to do this is directly over a gas flame on the stovetop (see how to roast chilies over a gas flame.) If you don't have a gas stove you can broil the chilies, or blister them on a grill.
Note that it is not essential that the chili peppers be cooked through, only that the outer tough skin is blistered and blackened. This is what will help with flavor. Also it will make it easy to peel the chilies.
2. Just put the chilies near a heat source until blistered and blackened, and turn them so that they get blackened on all sides.
3. Then place the chilies in a brown paper bag (or in a covered bowl), close the bag and let the chilies steam in their own heat for a few minutes.
4. Then gently rub off the outer skin and discard. Cut away the stems and remove the seeds and any prominent veins.
5. Chop up the chilies and set aside; you should have 1 cup of chopped chiles. Do not use more than 1 1/2 cups of chopped chilies.
Prepare the tomatoes
6. You want the tomatoes peeled, and there are several ways of doing that. Blanching them is easiest; grilling or broiling will result in more flavor.
7. To blanch them, score the ends of the tomatoes and place them in boiling water for a minute.
8. If you are going to grill or broil the tomatoes, I recommend coring them first. Grilling is best with whole plum tomatoes; grill them on high direct heat until blackened in parts and the peels are cracked.
9. Broiling works with any sized tomato. Just cut them in half and place the cut side down on a rimmed baking sheet or roasting pan. Broil until the peels are blackened in parts.
10. Remove the tomatoes (from water, grill or broiler) and let cool to the touch. Remove and discard the peels. Cut away any cores if you haven't done so already. Chop the tomatoes taking care to save any juices that may come out of them.
11. Starting with 5 pounds of tomatoes you should end up with about 8 cups of chopped tomatoes and juices. (You must use at least 7 cups of tomatoes.) Place them in a bowl and set aside.
Simmer all ingredients in a large pot
12. Put all of the ingredients into a large (8-qt) stainless steel pot. (Do not use aluminum or the acidity of the sauce will cause the aluminum to leach into the sauce.)
13. Bring to a boil, reduce to a simmer. Cook uncovered for about 10 minutes.
Blend salsa for a smooth consistency
14. If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.
15. If too acidic to taste, add more sugar to balance the vinegar! If too sweet, add a bit more vinegar.
Ladle salsa into canning jars and seal
16. Ladle salsa into canning jars, leaving 1/2-inch head space. Wipe the rims with a clean, dampened paper towel so that there is no residual food on the rims.
17. Place canning lids on the jars. Screw on the lid rings. Do not over-tighten or you may not get a good seal. Air does need to escape from the jars during the next step, the water bath.
Boil in a water bath
18. Cover the jars with at least 2-inches of water. Bring to a rolling boil and process for 15 minutes (20 minutes for altitudes 1000 to 6000 ft, 25 minutes above 6000 ft). Then turn off heat and let the jars sit in the hot water for 5 minutes.
Adapted by Stephen Simon from:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Pint (660g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 11 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1197.5mg||41 %|
|Potassium 1503.7mg||40 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 26.9g|
|Protein 6.4g||9 %|
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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: 164
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