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Restaurant-style Mexican Salsa
by
The Daring Gourmet
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.%20%20I%20find%20that%20using%20fresh%20ingredients,%20and%20then%20cooking%20the%20salsa%20briefly,%20yields%20the%20best%20flavor.%20%20It%20sweetens%20the%20tomatoes%20and%20brings%20out%20their%20flavor.%20%20(Note,%20canned%20tomatoes%20have%20also%20been%20semi-cooked)%20%20The%20other%20purpose%20cooking%20it%20serves%20is%20to%20bring%20the%20mixture%20up%20to%20the%20required%20temperature%20for%20canning.%3C/p%3E%3Cp%3EThis%20recipe%20is%20ideal%20for%20canning%20so%20you%20can%20always%20have%20some%20salsa%20on%20hand%20for%20dipping%20and%20for%20any%20Mexican%20recipes%20calling%20for%20salsa.%3C/p%3E%3Cp%3ELet%E2%80%99s%20get%20started!%3C/p%3E%3Cp%3EThere%20always%20a%20debate%20as%20to%20which%20kinds%20of%20tomatoes%20are%20the%20best%20for%20making%20salsa.%20%20The%20answer%20is%20simply%20this:%20%20The%20best%20tomatoes%20are%20ripe%20tomatoes.%20%20Whichever%20ones%20you%20can%20find%20that%20have%20the%20most%20flavor.%20%20If%20they%20happen%20to%20have%20a%20higher%20water%20content,%20that%E2%80%99s%20fine.%20%20We%E2%80%99ll%20drain%20them.%3C/p%3E%3Cp%3EThe%20best%20way%20to%20peel%20tomatoes%20is%20to%20get%20a%20large%20pot%20of%20water%20boiling%20and%20then%20place%20the%20tomatoes%20in%20the%20boiling%20water%20for%2030%20seconds.%20%20(Some%20suggest%20placing%20them%20in%20ice%20water%20next,%20but%20that%20isn%E2%80%99t%20necessary%20for%20this%20recipe)%20%20When%20you%20remove%20the%20tomatoes%20from%20the%20boiling%20water%20their%20skins%20will%20start%20to%20split%20(you%20may%20need%20to%20assist%20them%20by%20piercing%20them%20with%20the%20tip%20of%20a%20knife)%20and%20they%20can%20then%20be%20easily%20peeled.%3C/p%3E%3Cp%3ESqueeze%20the%20seeds%20out%20of%20each%20tomato%20and%20place%20the%20tomatoes%20in%20a%20colander%20to%20drain.%3C/p%3E%3Cp%3EFinely%20chop%20the%20tomatoes.%20%20I%20prefer%20to%20do%20it%20by%20hand,%20but%20you%20can%20also%20use%20a%20food%20processor.%3C/p%3E%3Cp%3EPlace%20the%20chopped%20tomatoes%20in%20a%20large%20stock%20pot.%3C/p%3E%3Cp%3EChop%20the%20onions%20and%20mince%20the%20garlic.%3C/p%3E%3Cp%3EChop%20the%20jalapeno%20peppers.%20%20If%20you%20like%20your%20salsa%20hot,%20leave%20the%20white%20pith/membranes.%20%20Contrary%20to%20popular%20belief,%20it%E2%80%99s%20not%20the%20seeds%20that%20are%20hot,%20it%E2%80%99s%20the%20white%20pith%20that%20surrounds%20them.%20%20It%E2%80%99s%20always%20recommended%20that%20you%20use%20gloves%20while%20handling%20chili%20peppers.%3C/p%3E%3Cp%3EWash%20and%20chop%20the%20cilantro.%3C/p%3E%3Cp%3EYou%E2%80%99ll%20want%20about%20a%20cup%20of%20chopped%20jalapenos.%3C/p%3E%3Cp%3EAdd%20the%20vinegar%20to%20the%20tomatoes.%3C/p%3E%3Cp%3EAdd%20all%20remaining%20ingredients.%3C/p%3E%3Cp%3EStir%20to%20combine%20the%20ingredients,%20bring%20it%20to%20a%20boil,%20reduce%20the%20heat%20to%20medium%20and%20simmer%20for%2020%20minutes.%3C/p%3E%3Cp%3EFollow%20standard%20canning%20instructions%20to%20sterilize%20the%20jars%20and%20lids.%20%20Ladle%20the%20hot%20salsa%20into%20the%20hot%20jars,%20leaving%20about%201/4%20inch%20head%20space.%20%20Close%20the%20lids%20and%20place%20the%20jars%20in%20a%20boiling%20water%20bath%20for%2015%20minutes.%20%20Remove%20the%20jars%20and%20let%20them%20rest,%20undisturbed,%20for%2024%20hours%20before%20moving%20them.%3C/p%3E%3Cp%3ERestaurant-style%20Mexican%20Salsa%3C/p%3E%3Cp%3E:%20The%20Daring%20Gourmet,%20www.daringgourmet.com%3C/p%3E%3Cp%3EBring%20a%20large%20pot%20of%20water%20to%20a%20rapid%20boil.%20Carefully%20drop%20the%20tomatoes%20in%20the%20boiling%20water%20for%2030%20seconds%20them%20remove.%20Peel%20the%20skins%20and%20squeeze%20the%20seeds%20to%20remove%20them%20along%20with%20excess%20water.%20Place%20the%20tomatoes%20in%20a%20colander%20to%20drain.%20Chop%20the%20tomatoes.%3C/p%3E%3Cp%3EPlace%20the%20tomatoes%20in%20a%20large%20stock%20pot%20along%20with%20the%20vinegar.%20Add%20all%20remaining%20ingredients.%20Stir%20to%20combine,%20bring%20to%20a%20boil,%20reduce%20the%20heat%20to%20medium%20and%20simmer%20uncovered%20for%2020%20minutes.%3C/p%3E%3Cp%3EWhile%20the%20salsa%20is%20simmering,%20sterilize%206%20pint-sized%20jars%20in%20boiling%20water.%3C/p%3E%3Cp%3EUse%20a%20ladle%20to%20fill%20the%20hot%20jars%20with%20the%20hot%20salsa,%20leaving%20%C2%BC%20inch%20head%20space.%20Close%20the%20lids%20and%20place%20the%20jars%20in%20a%20boiling%20water%20bath%20for%2015%20minutes.%20Make%20sure%20the%20jars%20are%20fully%20submerged%20under%20water%20with%20several%20inches%20of%20water%20above%20them.%20Remove%20the%20jars%20and%20let%20them%20rest%20undisturbed%20for%2024%20hours%20before%20moving%20them.%3C/p%3E%3Cp%3EStore%20in%20a%20cool,%20dark%20place.%20For%20optimal%20flavor,%20use%20within%206%20months%20but%20the%20salsa%20will%20keep%20up%20to%20a%20year.%3C/p%3E%3Cp%3E3.2.2265%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}