Salsa

This recipe makes about 18 - 20 pints of Salsa

This recipe in part was given to my by my dear friend "Shadow Mountain". It is the best canned salsa I have ever eaten and I get many compliments on it. Friends specifically ask for it for a Christmas gift.

NOTE: This recipe is designed for "Hot Pack" Canning Method. You should have some canning experience before preparing this recipe for canning. If you choose to make this recipe and not "can it", cut it down accordingly and only make enough for consumption over a period of two weeks. Be sure to start with clean sterilized jars and new lids, being careful not to contaminate them during the process. Make sure your salsa is boiling hot when you add it to the jars. Make sure you wipe off the rims of the jars before placing on the lids to make sure they are clean for a tight seal. Make sure you leave 1/2 head space in each jar. Once "canned" I place the jar upside down for the first 15 minutes of cooling time. Make sure you double check to insure you have a good tight seal on your lids.

Please before attempting this recipe read it through first before you start, including the instructions.

1/2 Bushel Tomatoes
4 Anaheim Chili's - Stemmed and Seeded
4 Large Roasted Anaheim Chili's - Stemmed and Seeded
4 Large Onions - I do roast 2 of them as well but not necessary
2 Jalapenos - Stemmed and Seeded (more if you like)
2 Roasted Jalapenos - Stemmed and Seeded (more if you like - roasting seems to mellow the flavor)
2 Red Peppers - Stemmed and Seeded
2 Roasted Red Peppers - Stemmed and Seeded
1 Green Pepper - Stemmed and Seeded
1 Roasted Green Peppers - Stemmed and Seeded
8 Cloves Garlic
3/4 Cup Sugar
2 Cups White Vinegar
4 tsp Oregano
4 Tsp Cumin
4 TBSP Salt

IMPORTANT - when I work with jalapeno peppers, I always wear gloves.

To Roast Veggies - Just toss them on your grill skins on and then grill until skins turn black. Remove veggies and toss into a paper bag, seal up the bag allow to steam for a few minutes. The skins will slip right off.

I roast 1/2 of the veggies for this recipe tomatoes, onions and peppers the other half I leave fresh. YOU DO NOT HAVE TO ROAST...I just really like the flavor and different textures that the roasted veggies give.

Skin fresh tomatoes (toss in boiling water for about one minute to make the skin slip right off). Dice all the veggies.

SIDE NOTE: I like some of my veggies in chunks so I dice it all up and then put to the side some of the larger chunks. I toss everything into my cooker and cook it down to desired consistency. I add the chunks back in during the last 10 minutes of cooking so they stay larger. This makes for a chunky salsa.

Put everything into a large pot and cook down to desired consistency. Bottle and hot pack in boiling water 20-25 minutes, for pints, 25 -30 minutes for quarts.