MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chunky Tomato Salsa
Categories: Salsa, Vegetables, Herbs, Citrus, Chilies
Yield: 36 Servings

8 lb Ripe red tomatoes
2 c Seeded, chopped fresh
- Anaheim chilies
2 c Chopped white or yellow
- onions
1/2 c Snipped fresh cilantro
1/2 c Lime juice
1/2 c White vinegar
1/2 c Seeded, fine chopped fresh
- jalapeno
1/3 c Tomato paste
5 cl Garlic; minced
1 1/2 ts Salt
1 ts Cumin seeds; toasted,
- crushed
1 ts Coarse ground black pepper

If desired, peel tomatoes. Seed, core, and coarsely chop
tomatoes (you should have 14 to 15 cups). Place chopped
tomatoes in a large colander; let stand and drain for 30
minutes.

Transfer drained tomatoes to an 8 to 10 quart
stainless-steel, enamel or nonstick heavy pot. Bring to
boiling; reduce heat. Boil gently, uncovered, for 1 to 1
1/2 hours or until thickened, stirring occasionally.

Stir in Anaheim peppers, onion, cilantro, lime juice,
vinegar, jalapeno pepper, tomato paste, garlic, salt,
crushed cumin seeds and black pepper. Return mixture to
boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Ladle hot salsa into hot, sterilized pint canning jars,
leaving a 1/2-inch headspace. Wipe jar rims; adjust lids
and screw bands.

Process filled jars in a boiling-water canner for 15
minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.

Makes 5 pints.

FIRE-ROASTED CHUNKY TOMATO SALSA: Prepare as directed,
except in Step 1, core tomatoes only. For a charcoal or
gas grill, place tomatoes on the rack of a covered grill
directly over medium-high heat. Grill for 8 to 10 minutes
or until tomatoes are charred, turning occasionally.
Transfer grilled tomatoes to a baking sheet; let stand
until cool enough to handle. Coarsely chop tomatoes. Place
chopped tomatoes in a large colander; let stand and drain
for 30 minutes. Meanwhile, place 8 to 10 large fresh
Anaheim chilies on grill rack. Grill for 6 to 8 minutes or
until peppers are charred, turning occasionally. Transfer
grilled Anaheim peppers to a medium bowl; cover and let
stand for 15 minutes. Halve and seed peppers; peel off and
discard skins. Chop enough of the Anaheim peppers to
measure 2 cups. (Store any remaining grilled peppers for
another use.) Continue as directed in Step 2.

Makes 5 pints.

SMOKY CORN, TOMATO, AND ZUCCHINI SALSA: Prepare as
directed, except omit jalapenos and add 2 cups chopped
zucchini, 2 cups fresh corn kernels, and 1/4 cup fine
chopped canned chipotles in adobo sauce to the pot with
the Anaheim peppers in Step 3.

Makes 6 pints.

Midwest Living | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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