zxcvbob
09-27-2009, 10:17 PM
I peeled the tomatoes last night, and did everything else this afternoon. These were slicing tomatoes, so I added the tomato sauce, and *still* had to cook it down a little. I ended with 6 1/4 pints.
USDA probably intended this to be made with Anaheim or New Mexico peppers, but I used jalapeņos with a few Serranos mixed in, so it's pretty hot. (BTW, jalapeņos and Serranos do not need to be peeled) I added a big pinch of dried mint, and I used 1/2 cup bottled lemon juice and 1/2 cup vinegar. The jars just came out of the canner and look really good.
I refrigerated the little dab that was leftover, and I just tried some with chips. Very good flavor (using 1/2 lemon juice and 1/2 vinegar was a good idea.) It's almost too hot, but that's a good thing.
Bob
Chile Salsa
(from USDA bulletin 539) yield: 6 to 8 pints
5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
1/2 tsp black pepper
Roast and peel peppers if they have tough skins; remove seeds and stems, chop. Scald and peel tomatoes; chop. Combine all ingredients in large saucepan. Bring to a boil and simmer 10 minutes. Ladle into pint jars, leave 1/2 inch headspace. Adjust lids and process in boiling water bath for 15 minutes.
Notes: If using juicy tomatoes, I add an 8 ounce can of tomato sauce. If using paste tomatoes, like Roma or San Marzano, the tomato sauce will not be necessary.
USDA probably intended this to be made with Anaheim or New Mexico peppers, but I used jalapeņos with a few Serranos mixed in, so it's pretty hot. (BTW, jalapeņos and Serranos do not need to be peeled) I added a big pinch of dried mint, and I used 1/2 cup bottled lemon juice and 1/2 cup vinegar. The jars just came out of the canner and look really good.
I refrigerated the little dab that was leftover, and I just tried some with chips. Very good flavor (using 1/2 lemon juice and 1/2 vinegar was a good idea.) It's almost too hot, but that's a good thing.
Bob
Chile Salsa
(from USDA bulletin 539) yield: 6 to 8 pints
5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
1/2 tsp black pepper
Roast and peel peppers if they have tough skins; remove seeds and stems, chop. Scald and peel tomatoes; chop. Combine all ingredients in large saucepan. Bring to a boil and simmer 10 minutes. Ladle into pint jars, leave 1/2 inch headspace. Adjust lids and process in boiling water bath for 15 minutes.
Notes: If using juicy tomatoes, I add an 8 ounce can of tomato sauce. If using paste tomatoes, like Roma or San Marzano, the tomato sauce will not be necessary.