I make a lot of fresh salsa in the summer and serve it with a few of our breakfast entrees (breakfast burrito- recipe July 1) and sometimes during our wine and cheese socials on the weekends. It seemed I was keeping up with the tomato supply until recently we had an abundance. This week I made some freezer tomato sauce (which only made one jar) and some canned salsa. This week I am sharing with you my recipe for the fresh salsa and the canned salsa. This way you can enjoy right away and then later this winter as well.
Canned Salsa – Makes 3-4 8oz. jars.
1 Large Poblano pepper (stemmed, halved and seeded), 1/2 large white onion, cut into 4 wedges, 4 cloves of garlic, 2 1/4 lbs. of red and green tomatoes, 1/2 tsp. ground cumin, 1/4 C lime juice, 1 TB white vinegar, 2 tsp. sugar, dash of salt, 3 red jalapeno peppers, thinly sliced lengthwise. , chopped fresh cilantro for topping
Sterilize 4 – 8oz. canning jars and lids. Preheat the broiler. Put the poblano halves skin side up on a foil line pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned. Cool the poblano slightly and then peel off skin.
Put the tomatoes in a food processor until coarsely chopped. Transfer to a large bowl. Add the poblano, onion and garlic to the food processor and pulse until coarsely chopped. Transfer this to a wide saucepan. Add cumin, lime juice, vinegar, sugar and salt. Bring to a boil and cook, stirring occasionally until slightly reduced. Add the tomatoes and jalapenos to the pan and return to a boil about 5 minutes.
Fill the jars, seal and process. After opening, top the salsa with cilantro if desired. (cilantro will break down in the freezer if added)
1 1/2 C Cilantro -chopped, 1 med. onion, diced, 2-3 tomatoes, diced, 1 can tomato sauce (8-12oz.), 1 tsp. minced garlic, 1/2 tsp. cumin seed, 1 jalapeno, seeded and diced, 1/2 tsp. salt, lime juice.
Blend all together. It will thicken as it sits. If you like it really thick, use the thick and zesty tomato sauce.