Fresh Restaurant Style Easy Salsa canned? From my off grid kitchen its all about no frills cooking. This recipe is not only delicious it takes NO effort! Are you still blanching your tomatoes? WHY? Are you still standing for hours preparing the peppers and onions and all the other ingredients? WHY? You will be able to prepare and can this salsa in less then an hour! From garden to PANTRY!
Here's my east salsa recipe
1~Fresh Tomatoes cut and placed in colander to drain
You'll need about 3 quarts of prepared chopped tomatoes
~NOTE I do not take the seeds out, or the inner stems or do I blanch. My salsa gets rave reviews...and it is fresh and f ull of flavor!
AFTER your squeezed and drained tomoatoes place them inyour stocl pot an dplace on burner. Start to cook down slowly
2~ CHOP CHOP
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, finely chopped
Mixed regular colored peppers bannans, gree, red, you name it. CHOP CHOP
Garlic LOTS (at least four cloves)
Take half of mixture and SAUTEE lightly in olive or coconut oil
Put in bowl and wait to add
3~CHECK you tomatos...if its nit as thick as you want you can now add one can of tomotoe paste or a couple tbsl of corn startc
4~ Now add 1/2 cup lime and 1/2 cup lemon. Fresh or bottled whatever is on hand
5~ Now ADD your own ingredients to taste
1 teaspoon ground black pepper
3 teaspoons kosher salt
1/2 tablespoon paprika
1-2 Tbl ground cumin
(~Note I do not add-such ingredients as oregano or basil.. or anything ITALIAN! This is Mexican restaurant style salsa !!! DONT mix your herbs when doing this! EVERY herb has a taste function! Remember that!!)
After you add these ingredients NOW ADD you fresh chopped peppers/onion an d the sauteed bowl!!
Return mixture to boiling, then reduce heat to a simmer.
Simmer, uncovered, for 10 minutes. Remove from heat.
Ladle hot salsa into hot, sterilized pint canning jars, leaving a ½-inch headspace.
Wipe jar rims clean with a damp towel; place lids on jars, and secure in place by hand tightening the bands onto the jars.
Process filled jars in a boiling-water canner for 15 minutes (start timer when water returns to boiling).20 minutes according altitude
Remove jars from canner, then cool them on cooling racks or on a towel on the counter.
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