I know it’s winter here, but I’m out of the salsa I put up this fall, and I like mine better than the stuff at the store, so here goes. I’ve updated this recipe from last year, with some green tomatoes for a tart kick. You can also use tomatillos.
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 . . ).
6 lbs roma tomatoes, 1/4 inch dice
1-2 lbs green tomatoes or tomatillos
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.