These aren’t the prettiest Tomatoes we have ever raised, but with all of the rain we’ve had, I’m happy just to get them!
Jan’s Salsa (Medium Heat)
(For HOT salsa add 1 or 2 Habanero peppers)
6 – cups chopped onions ( about 3 large onions)
2/3- cups minced garlic (if you use fresh garlic it’s about 18 cloves chopped)
5-6 jalapeno peppers chopped ( use 8- 10 if they are small peppers 1 to 1 1/2 inches long)
( I leave the seeds & veins in, it gives them more heat)
6 chili peppers chopped ( or 2 tspns. Chili powder not chili seasoning)
1 large or 2 small seeded & chopped bell pepper
2 table spoons paprika
2 table spoons salt
2 table spoons garlic powder
2 teaspoons cilantro
1 table spoon white vinegar ( make sure it is not malt vinegar)
1 gallon peeled & chopped tomatoes
In large sauce pan on medium to low heat cook and stir garlic, onions, peppers, vinegar, & spices until onions turn clear. Then add tomatoes, turning up heat & stirring constantly, bringing it all to a boil. Cook at a rolling boil ( stirring continually) for about 20 min. to desired thickness.
(If you would rather have smooth salsa, put onions, garlic, & peppers in blender & blend to liquefy before cooking. Do the same to the tomatoes, before pouring them into sauce pan)
This should make 5 – 6 quarts, process in boiling water bath for 35 min.
Please note: if you live in a higher altitude you must refer to a canning chart for processing times. They will be different than the times I use here in Oklahoma.
Roasted Green Tomato Salsa
4 Large green tomatoes
3-4 Large Jalapeños ( 4-5 inches long)
5-6 Large Whole Cloves of Garlic
2-3 Green Onions
1 Teaspoon Salt
Preheat grill to 375* – 400*F.
Wash all vegetables, clean and peel outer skin off of garlic and onions. Core and cut tomatoes into quarters. Cut stems off of jalapenos. Place all vegetables in large foil pan, arrange so there is only one layer. Make sure to place the tomatoes with skin side down. Sprinkle with salt over all vegetables and place pan over center burners. Lower the flame on the center burners and close lid of grill. Check occasionally to make sure vegetables are not burning, you only want to roast them. The green onions will cook faster than the other veggies, when the green ends turn dark brown take them off the grill. Cook rest of the vegetables for 30 to 40 minutes or until vegetables are soft and turning brown. They are cooked when you can pierce through with a fork. Let cool for about 10 minutes, then add all vegetables, including onions to your blender and blend to desired thickness. I like mine a little chunky. You may like yours pureed, taste and add more salt if desired. Serve as a dip or as toppings for tacos or tostadas.
Note: I like to go a little heavy on the garlic, if you don’t care for a strong garlic taste, then don’t roast as many cloves as I do.
If you plan to can or preserve your salsa, before you add to jars, you will have to boil blended vegetables, and follow canning directions, according to Ball or Kerr canning books.