The tomatoes are ripening, the onions are curing and the peppers are ready to pick. I'm taking my annual "stay-cation" this week, and the first batch of salsa jsut came out of the canner. The recipe is below.
I'm also making tomato sauce (for pasta and pizza), pesto and pico de gallo this week.
I need another pantry closet!
Jeanne's Salsa Picante
24 roma tomatoes, peeled and diced
12 jalapeno peppers, seeds removed and diced
3-4 onions, diced
1 cup corn kernels
2 heaping tsp minced garlic
1 tsp lime juice
1 tsp salt
1 tsp black pepper
2 tsp green chili seasoning (available online at heartofthedesert.com)
2 tsp cilantro
1 Tbs ancho chili powder
2 Tbs ground cumin
To peel the tomatoes, use a strainer to dip them in boiling water for 30 seconds. Cool the tomatoes slightly and the skins will peel off easily.
Combine all ingredients in a large pot and simmer 4 to 5 hours, covered. Before canning, simmer uncovered 1 to 2 hours to reduce the water content a bit.
Enjoy!
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