Salsa for Canning

“This salsa was adapted from a recipe provided by New Mexico State University, and is a high-acid salsa that is developed specifically for canning.”

Difficulty

Intermediate

Yield

~7 cups

Ingredients

3 cups roma tomatoes, peeled and cored3 cups poblano peppers, seeded and chopped6 garlic, minced3/4 cup onion, chopped1 ^1/2 cups vinegar1/2 teaspoon cumin, ground2 teaspoons oregano, dried1 ^1/2 teaspoons salt

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesLarge potSpatulaLadleCutting boardChef's knifeTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Bring a large pot of water to a boil. Score an ‘x’ on the bottom of the tomato, then place into the boiling water for 30 – 45 seconds, until the skin just starts to peel back. Place the tomatoes into ice water to cool enough to handle, then remove the skin, cut into quarters and remove the core. Roughly chop.

Cut the peppers into quarters, remove any pith or seeds and then roughly chop.

Using a chef’s knife or alternatively a rasp, mince the garlic finely.

Dice the onion finely.

Measure out all remaining ingredients.

Combine all ingredients in a large pot and simmer for 20 minutes. Taste the mixture and if needed, add more spices or salt.

Ladle the hot salsa into a sterilized mason jar, leaving ½ inch of headspace at the top. Adjust the lids and place the jars very carefully into a large pot of boiling water, ensuring the jars are submerged. Boil for 15 minutes, then carefully remove from the boiling water bath.

Allow the jars to cool to room temperature. Check if the lids have sealed and popped properly- if not, place the salsa in the refrigerator.