chunky hatch chile salsa

With the classic canned salsa under our belts last summer and in our bellies all year long we had to make more this year.  After making tomato sauce a few days before I wasn't sure I was up for more canning just yet.  I had to give my back and feet a break.  But then we went to the market after church, there was a reasonable amount of seconds being offered to me, and how could I resist?  Sure- I'll can some more and make salsa.

Knowing that the original recipe we use could easily be tweaked some, we had fun playing with this one.  We found ourselves at Wegmans during their Hatch Chile Fest and picked up about 8 roasted chiles.  We got some jalapenos and a mix of colorful peppers.  This salsa would be different, but still delicious.

Now that Benjamin has consumed almost half a quart he says we should make the original recipe, and this recipe as well.  Here's to salsa for the days, a condiment we really couldn't live without.

Ingredients You'll Need:
  • 2 quarts (about 8 cups) fresh tomatoes, peeled and diced into 1/2 inch chunks.  Roma are best.
  • 6 small onions
  • 3 green bell peppers
  • 3 red bell peppers
  • 6 jalapeno peppers- leave seeds in and handle with care.  Use 1-2 more for more heat but if you're making this recipe x4 don't feel like you need 24 peppers.
  • 4-5 garlic cloves
  • 3 tablespoons salt
  • 1 29-ounce can tomato puree
  • 1 cup apple cider vinegar
  • 1/8-1/4 cup sugar
1.  Peel your tomatoes.  I use this water bath technique and find it works out the best.  You simply score the bottom of your tomatoes, core them, and place in boiling water for 2 minutes then into an ice bath.  Allow to cool and the peel will come right off.

2.  Put chopped tomatoes into a large bowl with the chopped onions, peppers, and garlic.  You can chop the onions and peppers and garlic in a food processor if you'd like but I find this gets them too watery so we chopped them by hand.  Labor intensive but worth it.

3.  Sprinkle salt over the vegetables, cover, and refrigerate 8 hours or overnight.  

4.  The next day drain the vegetables in a colander and put into a large pot.

Prepare your canning equipment at this point- the water bath, sterilized jars, lids, and rings.

5.  Add in the tomato puree, apple cider vinegar, and sugar.  Bring to a boil, stirring often.  Allow to simmer for 5 minutes, still stirring often.  Ladle into hot sterilized jars and put on the lids and rings according to manufacturer instructions.

6.  Process in the water bath- 10 minutes for pint and 20 minutes for quarts.  Allow to sit on a dish cloth for 24 hours, unmoved, before storing away.

Good luck and enjoy, I know we do!

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