In honor of Cinco de Mayo, I figured I’d post a couple of Salsa recipes. This is the recipe to use if you’re planning on making a big batch to can.
50-55 tomatoes – I like a mix of Roma’s and the big round ones.
3 onions (2 cups, chopped)
3 bulbs garlic
1-2 bunches of cilantro
7 small jalapenos
limes (need 3/4 cup lime juice)
salt, to taste
First, you will want to prepare your jars. You can either heat them gradually in the large pot of boiling water you’re going to use for the canning, or you can just use the dishwasher, which is what I do. You want to time it so that the dishwasher is done right about the same time you’re ready for the jars, so that they’ll still be hot when you’re ready for them.
Prepare your tomatoes by blanching them. To blanche, you dip the tomatoes in boiling water for a minute or so, and then put them in a bowl of ice water. This way, the peels will slip right off.
Next, coarsely chop the cilantro, onions, garlic & jalapenos. Put them through the food processor as well. (Note: You should seed the jalapenos, but that’s where the heat is, so if you like your salsa hot, leave in some of the seeds)
While it’s simmering, prepare your lids by boiling them in water for 5 minutes. It’s not necessary to boil the rims as you see here, but you do need to boil the seals. Keep them warm until ready to use.
Once your salsa is ready, ladle the hot salsa into your hot jars, leaving a headspace of about 1 cm. Remove air bubbles by sticking a butter knife down inside near the side of the jar. Wipe the rim, center a seal on the jar, and then screw on a band.
Let them set undisturbed on the counter overnight. After that, you can check the seals and make sure they all sealed correctly. If one gives when you push down in the center, it did not seal properly. You don’t have to get rid of that one – just put it in the fridge and use that one first!