Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Market Salsa

Market Salsa

Name: How to cook Market Salsa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 0 servings
Cuisine: Us

Introduce

Chef :

Lil_Momma

Market Salsa

Double or triple recipe. Single batch makes approx 12 cups (6 pint size jars you need about an hour 3-12 hours in advance to prepare the tomaotoes. The salsa and canning take about 2 hours (longer if doubling or tripling the batch) And then add 1/2 an hour for cleanup. An assistant is strongly recommended.

Ingredient

Food ration :

0 servings

Cooking time :

3-4 hours

15 lbs

slightly under-ripe tomoaotes (approx. 35 medium size) to yield 10 cups peeled chopped roma tomatoes (1 inch pieces)

1/2 cup

coarse pickling salt

sweet bells peppers finely chopped or hot peppers depending on your taste approx 5 cups

green peppers approx 2 cups

2 cup

5% vinegar

2 cup

chopped onion (approx. 2-3 large)

1 cup

jalapeno peppers finely chopped (8-10)

4-8 clove

garlic minced

1 (5.5 oz)

can tomato paste

2 tbsp

sugar

4 tbsp

paprika

2 tbsp

dried oregano

1/2 cup

cilantro chopped

1 tbsp

salt (optional)

bag

ice

12 litre

soup pot

+litre plastic pail or bowl

6 pint

mason jars

+ litre canner

spoon

wood

Cooking instructions

* Step 1

You are going to skin the tomatoes by blanching. Get 2-3 litres of water boiling in a wide pot and fill a clean sink with 4-5 litres of ice cold water. drop tomatoes in batches of 6 or less in boiling water for 40-60 seconds (no more). Quickly fish them out and drop in the cold water. theoretically the skins should peel ff with minimal effort.

* Step 2

Cutout the big stem ends and cut into 1/8th to yield 1-2 cubic inch volume pieces. larger is ok, smaller is no good. throw pieces in a large plastic bowl or pail and mix in 1/2 cup of pickling salt. you should have atleast 8 litres.

* Step 3

Cover and sit for 3-12 hours. the salt will draw off most of the water out of the tomatoes and if you don't stir or shake things up you will be pouring out 2-3 litres of clear salt water. Carefully drain the tomatoes. the more salt water your lose the better

* Step 4

Put tomatoes, vinegar and sugar in the soup pot and start heating at medium. place small glass bowl in freezer. meanwhile your assistant has been busy chopping all the hot peppers in the food processor, use everything except the stems. Chop very fine and throw in with the tomatoes as soon as possible. stir frequently, the salsa will burn if you don't stir it. keep it at a gentle simmer. check the time and remember when simmering started. do not taste.

* Step 5

Meanwhile your assistant is manually chopping the onions and sweet peppers in 1/4 inch pieces. removethe seeds. at precisely 30 min past start of simmer, throw in onions, peppers, garlic, and the tomato paste.

* Step 6

Fill canner with hot water and get it boiling

* Step 7

At precisely 45 min past start of simmer, spoon 3-6 tbsp of salsa in bowl from freezer and return to freezer. avoid tasting hot salsa. at 50 min past start of simmer remove cooled salsa from freezer. it must be at room temp or lower. taste. if mild quickly add 3-4 more jalapenos and cook for 10 min more. if too hot, too bad

* Step 8

Remove salsa from heat and stir often as you fill your sterilised jars to precisely 1/2 inch from the top. fill large jars first. wipe rims, install lids, screw on rings snug but not tight. immerse jars. the tops should be atleast 1 inch below water level. process at full rolling boil 15 min for pint jars 20 min for litre jars.