Couldn’t wait for summer. Spent the last day of spring break making salsa. Need something to sustain me for the last 9 weeks of school:
This is a revised version of my favorite salsa recipe, in briefest form. (For more pictures and more detailed steps, use this link, which apparently is all over pinterest . . ).
7 lbs roma tomatoes, 1/4 inch dice
15 oz can fire roasted crushed tomatoes
6 oz tomato paste
2 medium onions, 1/4 inch dice
4 jalapeño peppers, diced fine
5 cloves garlic, diced fine
1/2 tablespoon chipotle spice, or 1 tablespoon finely diced canned chipotle peppers
1/8 cup salt
1/2 cup cider vinegar
4 limes juiced, and zest from 1 lime
1 cup raspberry sauce or jam, strained
1/2 bunch cilantro, finely chopped
Add first nine ingredients to a large stockpot and bring to a boil. Stir in lime juice and zest, and raspberry sauce/jam until thoroughly mixed. (For a raspberry jam recipe try this wicked raspberry jam). Stir in cilantro until thoroughly mixed.
Ladle into hot jars, wipe rims if necessary, seal and process in a hot water bath for 15 minutes at sea level, 20 minutes at 5000 feet.
Makes 20 half pints.