20-25 cups peeled, raw tomatoes
6 jalapenos (1/2 cup chopped)
1 1/2 large onions (2 cups diced)
10-15 stems fresh cilantro
6-8 cloves garlic
1/2-1 teaspoon garlic salt
1 teaspoon cumin
How about these beautiful tomatoes? Fresh from Mike's garden, washed and set out to dry...
And these jalapenos! He brought them home from the vegetable stand and I washed them out and left them to dry as well...
Peeling tomatoes with little to no waste:
- Dip whole tomatoes into boiling water for 15 seconds.
- Remove and plunge into ice water.
- Slide peel off tomato.
- Cut out core of tomato and dice.
- Pulse diced tomatoes in food processor in small batches till thick and chunky.
- Place tomatoes in large cooking pot.
- Remove seeds and veins from half to one/third of jalapenos and dice all of them.
- Dice onions and add to jalapenos.
- Pull leaves off cilantro and add to onion/jalapeno mix.
- Juice limes (I even added the zest from a couple of them.) and add to onion mix.
- Mince garlic and add to onion mix.
- Sprinkle in garlic salt and cumin and give mixture a stir.
- In small batches, place onion mixture into food processor and puree.
- Stir pureed mixture into tomatoes.
- Bring mixture to boil and gently boil and stir for about three to five minutes.
- While awaiting salsa mixture to come to boil, place clean pint jars in oven set to 200 degrees.
- Place jar lids in pot and bring water to boil to sterilize them.
- When salsa is ready, place one jar at a time on a towel and dip salsa into jars with a ladle.
- Fill jars to within 1/2 inch at top.
- Place lid on jars and screw jar ring on jar. Do not screw on ring too tight.
- Place jars of salsa into boiling water bath where water covers jars one-to-two inches.
- Bring to gentle boil and allow to boil for 40 minutes
- Remove water bath from heat and allow to cool for five minutes or so.
- Lift jars from water bath and allow to ping and seal.
Yield: 9 pints and a 1/2-3/4 cup sampler