Chunky Canner Salsa
Make this salsa in the heat of summer, when local tomatoes and chile peppers are at their finest. For a smaller 6-pint batch, simply cut the recipe in half.
Ingredients
- 10 lb. tomatoes and/or tomatillos
- 1 to 2 lb. chile peppers (mostly mild), such as poblano, jalapeno, Anaheim, banana, or shishito peppers, and/or sweet peppers
- 1 lb. yellow, white, or red onions
- 8 cloves garlic, minced
- ½ cup vinegar
- 2 Tbsp. kosher salt
- 2 tsp. citric acid or ½ cup lime juice
- ¼ to ½ cup chopped fresh cilantro or 1 Tbsp. coriander seeds, crushed (optional)
Instructions
- Bring a large pot of water to a boil. Blanch the tomatoes about 1 minute or until skins start to split. Transfer to an ice-bath. Core, peel, and chop tomatoes.
- Add tomatoes to a large nonreactive pot, bring to a boil. Stir in vinegar, salt, and citric acid or lime juice. Reduce heat and simmer, uncovered, about 20 minutes.
- Meanwhile, chop peppers and onions. Stir the peppers, onions, garlic, and cilantro into the tomatoes. Bring to boiling, stirring frequently. Ladle into clean pint canning jars, leaving ½-inch headspace. Wipe rims and adjust lids and bands.
- Process boiling-water canner for 40 minutes or in a pressure canner at 10 pounds pressure for 10 minutes.
Notes
RECIPE VARIATIONS
Fire-Roasted Tomato Salsa: Preheat broiler. Arrange the tomatoes in a single layer on a large roasting pan. Broil the tomatoes about 6 inches from the heat until charred, then chop, boil, and strain as directed in Step 1. Broil or grill peppers and onions until charred. Finely chop and continue as directed in Steps 2 and 3.
Picante Sauce: Skip Step 1. Core and chop tomatoes; add to a large nonreactive pot, bring to a boil. Reduce heat and simmer, uncovered, until soft. Pass through a food mill. (Or puree mixture using an immersion blender or transfer to a blender in batches, and pulse until finely chopped. Strain out most of the seeds and skins through a colander or sieve.) Return to pot and continue as directed in Step 2. In Step 3, use a food processor to finely chop peppers, onions, and garlic. Continue as directed.
Salsa Verde: Prepare as directed, except use tomatillos and yellow tomatoes for the tomatoes, and use only green chiles for the chile peppers. Stir in 1 to 2 tsp. ground cumin.