This is a great salsa recipe, not only because it’s delicious, but also because it is pretty easy to make. There is no peeling, tiny chopping, or constant stirring. You can stick it in the oven, do something else, and then come back to it a couple hours later.
20 lbs of tomatoes
4 lbs of tomatillos
4 poblano peppers
3 red bell peppers
3 lbs Jalapeno peppers with seeds removed peppers
5 onions (mix colors or any kind is fine)
1 head of garlic
2 TBS cumin
2 TBS chilli pepper
1 TBS kosher salt
2 tsp of black pepper
juice of 2 limes
big bunch of cilantro
2 TBS cider vinegar
2 TBS sugar (optional)
Preheat your oven to 325 degrees
Wash, core, and remove any rotten spots from the tomatoes. You can leave the tomatoes whole (if they aren’t too huge), and there is no need to remove the skin or seeds.
Remove the husks from the tomatillos and wash and core them too.
Remove stems and seeds from peppers and cut them all in half.
Cut the onion up (big pieces are fine).
Separate garlic cloves.
Mix all the vegetables together in a large roasting pan, turkey roaster, or whatever you can get it to fit into.
Add enough olive oil to coat everything.
Add the spices, salt, and pepper.
Roast them in the oven, or on the smoker, at 325 for about 2.5-3 hours.
If you want a thicker salsa, you can pour off a little of the liquid at this point. You can save this juice for another meal or can it too for use in a fall or winter chili.
Pulse all the roasted ingredients in a food processor to a chunky salsa consistency. Pouring each batch into a large mixing bowl or container. Remember when you are pulsing that you are going for salsa, not sauce. Four or five, one second pulses should do it.
Add the juice of 2 limes, cider vinegar, chopped cilantro, and sugar.
Taste and see if you need to add anything. I always under salt in the beginning and then add more here.
Put the hot salsa in your clean, hot, and sterile canning jars, remove all air bubbles, and leave a 1/4 inch of head space at the top.
Place lids and rings on and process in boiling water bath for about 5 minutes.
Remove jars and wait about 15 minutes to make sure they all seal.
Label and store in dark spot for at least a year.
To find local ingredients for your salsa creations, or to sell your own salsa or ingredients locally, check out Pick-A-Pepper.com
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