When my family lived in Texas, during the late 70’s, we were introduced to salsa. (Among many other tex-mex specialities). Since then, the availability in the stores has increased tremendously. Everyone knows about and likes it now. However, having your own recipe is another matter.
For the past 4 years, I have been putting up about 15 – 500ml jars every fall. The recipe has mainly been the same as shown below. Predictably good, medium heat, this salsa can be used for so many different recipes. I have even used it for pizza sauce in a pinch.
Which brings me to the new version that I created this weekend – my Italian hot salsa. Instead of the jalapenos, I went with the same number of Morita chillies. Instead of plain vinegar, I changed it to red wine vinegar. For the cumin, I used reduced balsamic vinegar. Then I rough chopped roasted peppers instead of fresh bell peppers. Cilantro became basil. Finally the sweet onions were replaced with red onion. So the recipe is kind-of-sort-of-not-really the same. It is kicking hot, but has a really nice flavour.
Fresh vegetable salsa
- 16 jalapeno peppers
- 14 cups, chopped tomatoes
- 2 onions, sweet
- 2 cups, chopped bell peppers
- 6 cloves garlic
- 2 cups tomato paste
- 1-1/2 cups vinegar
- 1 cup cilantro
- 6 dried chipotle peppers
- 1 tsp cumin
- Remove seeds and finely chop jalapeno peppers. Blanch, peel and coarsely chop tomatoes. Measure 14 cups.
- Process all fresh vegetables to medium fine dice.
- Combine peppers, tomatoes, onions, bell peppers, garlic, tomato paste, vinegar, chipotles, cilantro and cumin in a large saucepan. Bring to a boil and boil gently for 30 minutes, or until salsa reaches desired consistency. (Or place in slow cooker overnight, and skim off water in the morning)
- Fill boiling water canner with water. Add 5 pint mason jars over high heat. Place snap on lids in boiling water for 5 minutes to soften sealing compound.
- Ladle salsa into hot jars, leaving 1/2″ headspace. Remove air bubbles, adjust headspace. Wipe jar rim, add lids and rims to fingertip tight.
- Add jars to canner and return to boil with 1 of water over top of lid height. Process 20 minutes. Cool 24 hours. Check seals.
- Repeat with next 5 jars to finish the salsa.