Canned Tomato Salsa
Makes 5 pints. Mild to medium heat.
Ingredients
5 pounds tomatoes (plum types make a thicker salsa)
1 pound large Anaheim green chili peppers (5–6), or two 7-ounce cans chopped green chili peppers if you don’t want to roast your own
3 jalapeño chili peppers, seeded and chopped (leave seeds in for more heat)
1½ cups chopped onion
3 cloves garlic, minced
1 cup apple cider vinegar
½ cup loosely packed fresh chopped cilantro (including stems)
2 teaspoons dried oregano
½ teaspoon ground cumin
2 teaspoons salt
1 to 2 tablespoons sugar, depending on the sweetness of the tomatoes
Method
Wash canning jars and lids in hot, soapy water. Keep the jars warm.
Roast the Anaheim chilies until blackened all over. (This can be done directly over a gas flame on the stovetop, in the oven under the broiler, or on a grill.) Immediately put them in a in a covered bowl and let them steam in their own heat for 20 minutes. Next, gently rub off the outer skin, remove the stems and seeds, and chop the flesh. You should have 1 cup of chopped chiles. (Do not use more than 1½ cups.)
Cut the tomatoes in half and place them, cut side down, on a rimmed baking sheet or roasting pan. Broil until the peels are blackened in parts. Then remove them from the oven until cool to the touch. Remove the skins, cut away tough cores, and chop the flesh, taking care to save any juices that come out. You should end up with about 8 cups of chopped tomatoes and juice. (You must use at least 7 cups.)
Put all ingredients into a large (8-quart) stainless steel pot, bring to a boil, reduce to a simmer, and cook, uncovered, for about 10 minutes.
If desired, use an immersion blender at this point to achieve a less chunky texture.
Taste the salsa. If it's too acidic, add more sugar to balance the vinegar. If too sweet, add a bit more vinegar.
Ladle the salsa into the warm canning jars, leaving ½ inch of space at the top. Wipe the rims clean, place the canning lids on the jars, and screw on the rings until just finger tight.
Process in a hot water bath for 25 minutes. Remove the jars from the water and leave them undisturbed for 24 hours. Refrigerate any that have not sealed.
Original recipe from Elise Bauer, SimplyRecipes.com.