Tomato salsa with jalapeno and sweet bell peppers is a staple condiment around here. It's delicious as a usual companion of tortilla chips and tacos, but also wonderful on eggs, baked potatoes, added to soup for a zesty punch and more.
I started with the recipe found in the Bernardin Guide to Home Preserving and have adapted the recipe to suit our tastes. The jalapenos mellow and don't add a lot of heat. That comes through the addition of chipotle pepper powder and cayenne pepper.
Salsa, Medium Hot
8 cups of peeled, chopped tomatoes (Blanch the tomatoes, peel and core them, and roughly chop by hand or in the food processor)
2 cups coarsely chopped onions
8 jalapeno peppers, cut in half and seeded
1/2 medium green pepper, seeded
1/2 sweet red bell pepper, seeded
4 cloves garlic
1/2 cup of fresh parsley sprigs
1/4 cup of fresh oregano leaves
1 can tomato paste
3/4 cup white vinegar
1 teaspoon ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon chipotle pepper powder
1/4 teaspoon cayenne pepper
Place the tomatoes and onions in a large, heavy-bottomed pot.
Put the jalapeno peppers, green pepper, and sweet red pepper into the food processor. Pulse until finely chopped, but not pureed. Add to the pot.
On a cutting board, finely mince together the garlic cloves, parsley springs and oregano leaves. Add to the pot.
Add the remaining ingredients and stir well. Bring the mixture to a boil over medium high heat, stirring occasionally. Lower the heat and keep at a gentle simmer, uncovered, for about an hour and a half, or until the mixture is thickened and dark red in colour. Stir occasionally to prevent sticking.
Sterilize 5 pint jars and lids. Fill the jars to within 1/2 inch of the top rim. Wipe the rim with a damp cloth to clean, then seal with lids and screw tops.
Place in a canning pot and cover with water. Bring to a boil, then process at a steady boil for 20 minutes. Remove from water with tongs and place on a towel covered countertop to cool completely. Check that all jars have sealed. Store in a cool, dark location.
Yields: 5 pints or so
Note to self: Made 4 recipes in 2014.
