[wprm-recipe-jump] [wprm-recipe-print]
One of my most favorite things to do in the depths of winter, you know those days of endless cold, snow, and wind, that just last too long moving on to let spring and summer come on in. I like to grab a jar of salsa I made last summer when all the vegetables were crisp, ripe and sweet.
I will get a brand new bag of chips, grab the salsa, and go put my feet up usually in the living room, without the tv on. You see I like to listen to sounds of nothingness, just that quiet were I can hear the dogs snoring, and chips crunching in my mouth.
I take a nice big dip of salsa onto my chip, praying the chip does not break, and the moment it hits my tongue, I am back to summer, where it is hot, I mean really hot even with the air conditioner on kind of summer heat, I can smell the fresh mowed grass, I can feel the hot sun on my head as I garden.
My most favorite part of the salsa experience, is just when you think its not too hot, and your ready for another bite, that heat sneaks up and hits the back of your throat!
Quickly another chip is dipped and the cycle starts over, with the dipping, and the eating, until a glass of water or a good glob of sour cream is definitely needed to put out this fire.
I gotta to say, I like hot and spicy food, I really enjoy a good hot salsa, that sneaks up on you.
You may not get it in the first bite, and maybe not the second, however by the time your fully committed that heat is there in those jalapenos, and serrano’s, and poblano peppers.
I am kind of a rebel, I like to leave the seeds on the jalapeno when I make my batches, just to live on the edge a bit.
Share this:
Spicy Canned Tomato Salsa
Description
One of my most favorite things to do in the depths of winter, you know those days of endless cold, snow, and wind, that just last too long moving on to let spring and summer come on in. I like to grab a jar of salsa I made last summer when all the vegetables were crisp, ripe and sweet.
Ingredients
Instructions
-
Prepare the Canning Jars
Boil the water in your large canning pot, add the jars , bands and lids, hard boil about 15 mins until sterilized.
Remove jars, bands and lids from pot, set on a clean cookie sheet to cool.
Keep the water, turn down to simmer
-
Prepare Fresh Ingredients
Blanch and Peel the ripe red tomatoes.
Peel onions
Chop stems off of peppers, slice and take out seeds ( you may want to wear rubber gloves when handling the hot peppers)
Chop the tomatoes into quartersUsing your food processor, chop up the chilis, jalapeno, and onions
You may hand chop all ingredients as well, depends on how chunky you like your salsa.
Do this until all the produce is processed to the consistency you like for salsa.
Place your empty stock pot on the stove.
As you go dump the processed ingredients into your stock pot,
You may need multiple stock pots to cook the salsa.
-
The seasoning and cooking
Add the vinegar, cumin, chili powder cilantro and garlic to each pot, cook on medium.
(if adding black beans, put them in now)
Cook until bubbly, and fragrant, stir consistently.
-
Fill the Jars
Bring the cookie sheet with jars over to the stove.
Using a large ladle and funnel fill your jars . Leaving 1/4 inch from the top of the jar.
Place 1 lid and 1 band onto ear jar.
Tighten, do not over tighten they expand during the boiling
-
Boiling Jars
Wipe clean your jars and place onto your canning rack into your boiling canning pot.
Based on your altitude process the jars per USDA processing times.
https://extension.umn.edu/preserving-and-preparing/canning-quick-reference-chart
Remove and set on your cookie sheet to cool, wait for the popping sound from the lid, and success!
Note
If you are not able to get the roasted peppers, I add fresh poblanos and Anaheim to make up the difference.
Once I added the roasted peppers, it made a huge difference in the flavors
Try adding canned black beans, give the beans a good rinsing and toss them into the salsa while it is cooking prior to canning. Add an additional 10 mins to the water bath canning time.
