Thursday, September 3, 2015

Best Damn Salsa!

Revised September 23, 2017
Here's PK a few years back with a great pepper harvest. For salsa, we use the mixed color sweet peppers on the right combined with lots of the red hot peppers. 

I'm on a roll here with recipies to use up gargantuan garden harvests Here's one for a great salsa. If you don't have a garden bordering on obscene, then head to the nearest farmers' market. You can halve the recipe to make about 8 pints. Otherwise, clear your shelves for 16 - 17 pints.
Just out of the canning pot, 2015's salsa. I love the brilliant color and the crisp pops of sealing jars and the promise of easy tangy salsa throughout  the winter. 
Roma-type tomatoes are best for making canned salsa.
We have a half dozen salsa recipes in our canning binder, but this is the one that keeps stocking our pantry, year after year. We've tweaked it many times. It's hot, but not too hot. Sweet, but not too sweet. We've named it after the people who passed it along, Jack and Lois Harris. With numerous refinements over the years we call it:

Jack and Lois Salsa Suprema
Ingredients
16 cups cored and diced  Roma-type tomatoes (you can remove skins first by dipping tomatoes in boiling water, letting them cool and slipping off the skins. We no longer bother doing this.)
3-4 cups chopped green peppers (8-12 medium peppers)
8 cups chopped onions, not sweet
8 jalapeno peppers, seeded and chopped. A few habaneros and other peppers may be added to spice it up
11/2 cups tomato paste (2 small cans)
15 oz can tomato soup (no water)
2 cans whole kernel corn, drained
1 or 2 can black beans, rinsed and drained (we use 1 can)
6 T garlic chili sauce
6 T serrano sauce (or Sriracha sauce)
1.5 cups white vinegar
4 T sugar
4 T salt
8 tsp garlic powder
2 T cayenne pepper

Note: This recipe requires two large soup-type pots. Measure the ingredients and divide between the pots. After simmering for an hour or more, you will be able to combine the two batches for canning.

Directions
Rinse the tomatoes, remove core, cut into large chunks and drain in a colander for a few minutes. Pulse the tomatoes in a food processor or blender until roughly chopped, then dump into your two pots.  Divide and add the other ingredients.

Cook uncovered for 45 minutes to an hour, stirring frequently. Can in a water bath canner for 15 minutes, timing after water reaches a rolling boil. Or use a pressure cooker, which is what we do.
With a pressure cooker, you can stack the pints and get it all done in one batch. Follow the directions provided for your pressure cooker. (After venting steam for 10 minutes after the pressure gauge pops up, place the weight over the steam vent and process until the pressure comes up to 10. Turn off heat and leave it alone until the pressure gauge falls down.)
Seventeen pints came from this recipe. Yowsers! Lots of work, lots of love. Lots of chips.

2 comments:

  1. I'm mourning the demise of my hopes for a tomato crop. The weather went from hottest ever in August to snow on Whistler and Mt. Washington (which I can see from where I'm sitting) and 3 degrees C last night. I was counting on a warm September. We've had a handful of cherry tomatoes, the black heritage are turning and the others are just starting to blush. Two more weeks would have done it. Now I'll have a houseful of green tomatoes most of which will gradually rot and end up in the compost. I'll keep this recipe anyway. I did get one pepper plant to produce many chili peppers, the jalapeno not so much. Ever used Epsom salts on your tomatoes and peppers? They love it! So do roses. About the only thing I use salsa for these days is the occasional taco salad. I've been thinking about trying nachos with some grainless chips I found made of sweet potato.

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