Salsa for Canning or Not
I adjusted this recipe I got from Owen Henke in Delta.
Recipe:
4 cups (or a little more) diced tomatoes (use a variety, including a few Cherub grape tomatoes and the more acidic the better) (1 Rona, 2 small vine, cherry tomatoes and cherub grape tomatoes)
½ cup roasted, peeled and diced Poblano pepper (or a mix of Poblano, Anaheim and bell)
¾ cup diced white onion
⅓ cup chopped serrano peppers or a little more
2 large cloves garlic, chopped
6 tablespoons white vinegar
½-1 teaspoon sugar, depending on the sweetness of the tomatoes
2 teaspoons salt
¼-⅓ teaspoon citric acid or to taste, depending on the acidity of the tomatoes (optional)
6 ounces tomato paste
Put everything except tomato paste in Vitamix on low until the consistency you want (this would also work in a food processor). Pour into sauce pan with tomato paste and bring mixture to boil over medium heat, stirring occasionally. Remove and refrigerate overnight.
Note: Some of the good acidic tomatoes are Moscow, Super Fantastic, Celebrity, Champion, Early Girl, etc. Heirloom tomatoes are generally acidic. Not Beefmaster or tomatoes bred for size. Since it's nearly impossible to find acidic tomatoes in the grocery store, I use 2 Roma, 2 vine and 1 slicing tomato. Can purchase good tomatoes and starts at Hansen's in Payson area.
Note: This recipe can be altered for canning by blanching and peeling the tomatoes before they are chopped. Reheat the salsa to boiling after the refrigeration and hot pack in jars (pints 20 minutes, quarts 25 minutes) Ph needs to be 4.6 or lower for canning to prevent botulism.
Recipe:
4 cups (or a little more) diced tomatoes (use a variety, including a few Cherub grape tomatoes and the more acidic the better) (1 Rona, 2 small vine, cherry tomatoes and cherub grape tomatoes)
½ cup roasted, peeled and diced Poblano pepper (or a mix of Poblano, Anaheim and bell)
¾ cup diced white onion
⅓ cup chopped serrano peppers or a little more
2 large cloves garlic, chopped
6 tablespoons white vinegar
½-1 teaspoon sugar, depending on the sweetness of the tomatoes
2 teaspoons salt
¼-⅓ teaspoon citric acid or to taste, depending on the acidity of the tomatoes (optional)
6 ounces tomato paste
Put everything except tomato paste in Vitamix on low until the consistency you want (this would also work in a food processor). Pour into sauce pan with tomato paste and bring mixture to boil over medium heat, stirring occasionally. Remove and refrigerate overnight.
Note: Some of the good acidic tomatoes are Moscow, Super Fantastic, Celebrity, Champion, Early Girl, etc. Heirloom tomatoes are generally acidic. Not Beefmaster or tomatoes bred for size. Since it's nearly impossible to find acidic tomatoes in the grocery store, I use 2 Roma, 2 vine and 1 slicing tomato. Can purchase good tomatoes and starts at Hansen's in Payson area.
Note: This recipe can be altered for canning by blanching and peeling the tomatoes before they are chopped. Reheat the salsa to boiling after the refrigeration and hot pack in jars (pints 20 minutes, quarts 25 minutes) Ph needs to be 4.6 or lower for canning to prevent botulism.
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