makes 12-14 pints
- 10 pounds canning tomatoes
- 1 pound red onion
- Jalapenos (I use 8 for “medium” and 12 for “hot” salsa), stems removed
- 2 large Poblano peppers, stems removed
- 2 large heads of garlic, cloves separated and paper removed and discarded
- 2 Tablespoons pickling salt
- 1 Tablespoon fresh ground pepper
- 4 ounces prepared lime juice
Weigh out your ingredients in advance. If your tomatoes need a bit of trimming before use, add a few extra ounces (I normally add 4 to 6 ounces) to the scale to accommodate for trimming. It is important that you use tomatoes specified as “canning” tomatoes for this recipe to ensure that the pH of your salsa is safe for processing without a pressure-canner. If you are using a variety of garden tomatoes (maybe at the end of the season?) simply add another 1/4 cup of lime juice or apple cider vinegar to the recipe.
Trim and core tomatoes (no need to remove skins if you don’t want to. I never do for salsa.) and chop into chunks before adding to your food processor. Pulse until crushed and diced into small pieces. It will take three or four fillings of the food processor to go through the ten pounds worth.
Add crushed tomatoes to a large stock pot.
I think peeling the two entire heads of garlic is the most tedious of jobs for this whole recipe. That’s how easy it truly is.
Then, add the peppers, garlic and onions to the food processor and pulse until finely chopped. Be careful not to take a big whiff when you remove the lid of the food processor, it’ll make you cry and burn your nose at the same time! Add to the tomatoes in the stock pot, then add the salt, pepper and lime juice. Stir well and then turn on the heat under your salsa.
Heat until a thermometer inserted in your salsa reads 190 degrees Fahrenheit.
At this time, it is safe to decant the salsa into jars. Decant into sterilized jars, wipe rims with a damp cloth, then top with a two piece lid, screwing on the top tightly, before inverting onto a red kitchen towel. Continue with the remaining, inverting as you go. Allow the jars to remain inverted for a minimum of two minutes (more is okay if you get busy) then, with oven mitts on, quickly turn back over each one onto the towel. (If you feel you must process them in a boiling water canner go ahead,10 minutes for pints, 15 for quarts, but I never do.)
The heat from the hot salsa, hot jars and hot lids will cause the lids to seal. Allow the jars to cool overnight before testing the lids seal, remove the rings, label and wipe off any residue on the outside, if needed.
I normally make two (or more) batches of this a year, a medium version and a hot. With 24+ jars of salsa in the pantry, we’re set for the whole year!