Learn how to make a Salsa Recipe! The salsa, found by modest people, was very simple. Çayen, garlic, thyme, no mint, just tomatoes, white onions, pepper serrano, cilantro, lemon juice, salt and a little water combine all the flavors. Do not store in the fridge (it loses its taste) and is ready. You can add all the ingredients you want. So many people have their own version of this salsa.
yield: about 7 quarts
15 lbs. juicy, ripe tomatoes (preferably local, as the flavor will be best)
3 large bunches – 9 oz. – cilantro, stems and all, washed
2 poblano chiles
12 large serrano chiles
4 very large (5 lbs. pre-trimmed weight) Walla Walla onions
1 1/2 T. Kosher salt, plus additional as needed
juice of 2 limes, or more to taste
Rinse and core all of the tomatoes. In batches of 4 tomatoes (approximately 1 1/4 lbs.), pulse the tomatoes in a food processor about 8 times, until there are no large chunks left (this will make it easier for dipping once you get to the chip stage). Transfer the chopped tomatoes to a colander suspended over or inside a bowl with room to drip juice. Repeat the process.
After three batches of chopped tomatoes, use a spoon or clean hands to stir the tomatoes in the colander to separate all the juice from the fruit (my tomatoes were almost half juice by weight). Turn the tomatoes out into another bowl and pour the juice into a large pot. Set the pot over medium high to high heat. (You’ll want a large pot or it will end up spitting tomato juice all over your kitchen!)
Repeat this entire process with the remaining tomatoes, adding the juice to the reducing liquid as you go, until finished. Continue reducing the liquid while working on the next steps, but stir it occasionally and keep an eye on it. You’ll want it to be about a third of the original total amount of juice and it should have the consistency of slightly loose spaghetti sauce.
Rinse off all of the parts of the food processor and put it back together. (You could be really sloppy and ignore this part, but that’s messy and a bit disgusting.) One bunch at a time, chop the cilantro in the processor until very fine. Large pieces of cilantro are a good idea for a fresh garnish, not for cooked salsa. Add the cilantro to the tomatoes. Repeat with remaining cilantro. Rinse the food processor again and put it back together.
Peel the onions and cut them into wedges. Process them in small batches – one at a time – until very fine, about 11 quick pulses. Rinse the food processor again.
Cut the ends off the poblanos and serranos. Slice the serranos in half lengthwise and process them until very fine, scraping down the sides twice to make sure the pieces are homogenous. Add them to the tomatoes. Slice the poblanos in large pieces and process them until just as fine as the serranos. Add them to the tomatoes also. Rinse the food processor out completely and set aside for cleaning later.
Add 1 1/2 T. Kosher salt to the tomatoes and stir all the ingredients together. This is a delicious fresh salsa and you could stop here if you had a huge crowd to serve, but you probably don’t. If you want to, you can reserve a cup or two of fresh salsa to keep in the refrigerator; just remember it will taste best over the next two days.
Once your liquids have reduced to the right consistency (which is probably right about now), add the salsa to the tomato juice. Stir the reduced liquid and the salsa together thoroughly and bring to a boil.
While you’re waiting for the salsa to boil, prepare your next line of equipment: fill your water bath pot a little over half full of hot liquid, cover, and bring to a boil; wash and rinse your jars, lids, and bands in dangerously hot water and set them on a rack to dry as you near filling time; and have your rags or rack on hand, whatever you are using in your boiling water canner.
Let the salsa boil for 5-10 minutes, as the taste will change once this happens, then add lime and additional salt as desired. I added the juice of two limes, but my tomatoes had a bright flavor; you may choose to add more lime. I ended up adding 1 T. more of salt.
Using your canning funnel and a mug or measuring glass, fill a jar to the top, leaving only the slightest amount of space (one-eighth inch or less) at the top. Place a lid and tighten a band on top. Repeat until the salsa is all allocated. One by one, wrap your jars in a thin cloth that is large enough to reach the lid on 2-3 sides, then, using a jar lifter, ease the jar into the boiling water. Process at least 30 minutes, 40 minutes or so at high elevation (that’s me!).
Using the jar lifter, place each jar on a cooling rack until room temperature. Make sure all the lids are sealed once cool. Wipe off the lids and label them, then store for later use.
Note: I can salsa and jam in quarts because we go through it quickly. If you’re not that sort, go ahead and use pints. You’ll process them in boiling water in two batches.
This is awesome… put it over an eggs. Instead of English muffin use half an avocado, diced up bacon, poached egg, hollandaise. And salsa, nice helping of this, right on top! I hope you enjoy this Tomato Salsa Recipe!