Better than Restaurant Salsa

Canning salsa is a process that it best enjoyed with a few friends, some background music, and an open schedule. Prepping the ingredients can take some time and effort, so good company, and a fun atmosphere are a must. I canned up a big batch of the salsa recipe listed below with some friends this weekend and it was the perfect way to spend a lazy labor day weekend.

This recipe requires that all of the salsa ingredients are roasted, which intensifies the flavor and makes for what we dubbed "Better Than Restaurant," salsa. The onions were slightly caramelized, the pepper blistered to perfection, and the roasted tomatoes perfectly sweet. This salsa, though a big labor intensive, is some of the best you can make at home. Grab some ingredients at this week's farmers market, call up your friends, and get cooking! 

Recipe: Better Than Restaurant Salsa

Small batch: matches 3 cups

• 8 to 12 tomatoes (approx. 2 lbs.)
• 3-4 anaheim or bell peppers
• 1-2 hot peppers (more for a hotter salsa) (weight of the combined Anaheim and jalapeno peppers should be approx. 1/2 lb.)
• 1 medium onion
• 4-6 garlic cloves  
• 1/4 cup fresh cilantro leaves
• 1 teaspoon dried Mexican oregano (or regular oregano)
• 1-1/2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 t. ground black pepper
• 1/4 cup lime juice 
• 1/4 cup cider vinegar (may reduce or omit for less tartness, or substitute additional lime juice)

Big Batch: makes 8-10 pints 

• 8 lbs. (approx. 32-40) tomatoes 
• 2 lbs. peppers (approx. 12 Anaheims plus 4 jalapenos is a good combo of flavor & heat, weigh and adjust quantity to equal 2 lbs.)
• 4 medium onions
• 8-12 garlic cloves
• 1 cup fresh cilantro leaves
• 1 tablespoon + 1 teaspoon dried Mexican oregano (or regular oregano)
• 2 tablespoons ground cumin
• 2 tablespoons + 2 teaspoons kosher salt
• 2 tablespoons + 2 teaspoons ground black pepper
• 1 cup bottled lime juice (for canning safety, don't use fresh)
• 1 cup cider vinegar (or substitute additional bottled lime/lemon juice for vinegar)

Directions

• Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheet, place tomatoes cut side down, peppers, quartered onion, & garlic cloves. Roast in preheated oven 30 min., removing garlic after 15 min. Skin of tomatoes and peppers should be blistered and partially blackened. 
• Cover pan for 10 minutes; steam will make peeling skin easier. Remove tomato skins. Wearing plastic gloves, remove skin, seeds and stems from peppers (or leave seeds if you want hotter salsa).
• Place all ingredients in food processor and chop to desired consistency. If any juices remain in roasting pan, add those, too. Note: if all ingredients won't fit in your food processor, consider blending the tomatoes separate with an immersion blender if you have it, in the pot you are using for the final salsa. Blending the tomatoes separate allowed me to keep the peppers and onion a big chunky, and the tomatoes more saucy, for a perfectly textured salsa.
• For small batch: Put salsa in fridge for at least 4 hours; best if made the day before. Will keep for up to 2 weeks in fridge when full amount of vinegar is used. May be frozen.
• For big batch: Bring salsa to boil on stove top; reduce heat and simmer uncovered for 15 minutes. Add to hot sterilized jars leaving 1/2" of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours.  

Recipe adapted from:
http://www.theyummylife.com/recipes/182   www.theyummylife/recipes/180
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