This is the best salsa ever and it's time I share it even though salsa season isn't for a few months. This is the recipe that got me into canning which is something I didn't think I'd ever do. I could drink this stuff, and I do. So do my kids.
suzette's taco salsa (my friend Suzette who changed my life through this recipe)
10 large tomatoes, blanched and chopped
1/2 cup jalapenos, seeded and diced
1 small carrot, shredded
1/2 cups green chili, chopped
1 large onion, chopped
1 1/2 tablespoons pickling salt, uniodized
1/4 teaspoon black pepper
1 tablespoon garlic salt
5-7 chili tepid seeds, crushed
Place all ingredients into a large pot and simmer for 1-1 1/2 hours stirring occasionally (until desired thickness). Use hand blender to mash even more if you like it less chunky. Pour into clean hot jars. Wipe tops of rings and process in steam canner for 15 minutes.
I like La Victoria red mild salsa and yours looks very yummy. Is this salsa hot or mild?
ReplyDeleteThis salsa is absolutely delicious. I used a combination of hot and medium chiles and jalapenos so it was on the spicy side. If you enjoy your salsa mild, I would suggest you use only mild chiles and use fewer jalapenos (make sure you don't get any seeds into your batch of salsa). I get very excited when I know someone is going to try this recipe! We don't have an abundance of tomatoes like we did in Pennsylvania so I haven't made it this summer which is a major bummer!
ReplyDeleteThank you so much for your reply. Next time I'll cook Mexican, I will make your salsa and will let you know how we liked it.
ReplyDeleteShould I still use 5-7 chili tepid seeds?
ReplyDeleteThe seeds give it a nice depth but maybe you should leave them out the first time you try the recipe. If you end up loving the recipe as much as I do you can play around and see what works best for you the next time.
ReplyDeleteHello, can you please tell me how many pounds of tomatoes you are using?
ReplyDeleteThank you so much.
Hi! To be honest the recipe didn't say how many pounds of tomatoes to use, just to use 10. I used 10 large home grown tomatoes (or tomatoes from a farmer's market) which is equivalent to two medium tomatoes. I hope that is somewhat helpful and that you'll give this recipe a try.
ReplyDelete