Ingredients Jump to Instructions ↓

  1. Spicy Tomato Salsa

  2. 6 pounds tomatoes (about 12 large)

  3. 9 dried hot chilies

  4. 15 cloves garlic

  5. 3 cups diced red onion

  6. 6 jalapeno chilies, seeded and diced

  7. 1 1/2 cups chopped cilantro, packed tightly

  8. 1 Tbsp. salt

  9. 3/4 tsp. dried red chili flakes

  10. 3/4 cup red wine vinegar

  11. Peel, seed and dice tomatoes into 1/4" size pieces. Remove seeds

  12. from dried chilies; place chilies in a small bowl. Wear rubber

  13. gloves to protect hands. Pour boiling water over chilies just to

  14. cover. Secure plastic wrap over bowl and allow peppers to steep

  15. for 15 minutes. Drain half the water from chilies. Puree chilies

  16. and remaining water in blender for 1 minute or until smooth. Peel

  17. and mince garlic. Combine all ingredients in a large saucepot.

  18. Bring mixture to a boil. Reduce heat and simmer 10 minutes or until mixture has thickened. Ladle hot salsa into hot jars, leaving

  19. 1/4" head space. Remove air bubbles with a wood spoon. Put on

  20. lids then tighten bands. Process 15 minutes in a Boiling-Water

  21. canner. Yield about 6 pints.

  22. Suggestion: Add 1 Tbsp olive oil to one pint of salsa before serving.


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