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Charred Tomato and Chile Salsa

03 Sep

I am on the lookout for a great salsa recipe for canning. What better way to keep fresh tomatoes in a form you want to eat all year round? I found this recipe in a great book my mother got me called Canning For A New Generation. This was a great first attempt! It was especially good served with our fire roasted poblano chilies.

Ingredients
5 lbs tomatoes, halved lengthwise and cored
10 red jalapeno chilis, halved lengthwise and stemmed (I used about 8 green jalapenos)
12 cloves garlic, peeled
3 small onions, peeled and quartered
1/2 cup cider vinegar (5% acidity)
1 tbs salt
2 tbs sugar
The recipe states that this does 5 pint jars but i could only do 2 pint jars with this (with a little left over for the poblano chiles

Directions
Prepare for water-bath canning: Wash and sterilize the jars and keep them hot in the canning pot – put flat lids in a heatproof jar. Here is a great video on how to set up and prepare for water-bath canning.

Preheat broiler to high and set rack about 4 inches from heating element. Lined a rimmed baking sheet with aluminum foil. Working in batches, put the tomatoes cut side down on the baking sheet and broil for about 10 minutes, until the skin is blistered and black in places. Put the tomatoes in a large bowl and set aside. Broil the chiles, garlic, and onions until blackened. When the tomatoes are cool enough to handle, pull off the skins and throw them away. In three batches, put all the broiled vegetables in a blender and pulse until just coarsely chopped. As each batch is complete, transfer contents into a large stockpot. Once all the vegetables are in the stockpot, add the vinegar, salt and sugar and bring to a boil for 5 minutes.

Ladle boiling water from canning pot into bowl with the lids. Using jar lifter (as shown in vdeo), remove jars from the pot, dump out water into the pot, and place on a clean kitchen towel. Make sure water is drained off the jar.

Ladle the hot salsa into the jars, leaving 1/2 inch of space at the top of the can. Use a damp towel and wipe the rim of the jars. Then put a flat lid and ring on each jar and tighten until just finger-tight. Return the the jars to the canning pot, making sure the water covers the top of the jars by at least 1 inch. Bring to a boil and boil for 40 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, make sure that the lids have sealed by pressing down on the center of each — if it can be pushed down, it hasn’t sealed and the jar should be refrigerated immediately. Label the sealed jars and store (after the 12 hours).

 
2 Comments

Posted by on September 3, 2011 in Canning, Side dish, Snacks/Apps

 

2 responses to “Charred Tomato and Chile Salsa

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