Saturday, September 02, 2006
Can you do the Salsa can-can, can you do the...
It's Salsa day around here. That's Salsa with a capital "S" cuz it's an event of some importance around here. Two years ago we made enough for two years...sort of. Ran out in May, I think, and it's been La Restaurante or something less wonderful than home-canned for several sad months.
12 cups of tomatoes that have been blanched/peeled, cored, and chopped
3 cups chopped onion
1/2 cup of bottled jalapenos, packed down in the measuring cup (I blender these with the lime juice)
[More or Less jalapenos, or fresh, I just happen to use bottled]
1/2 cup lime juice
1/2 cup lemon juice
A bunch of chopped up fresh cilantro. How much? I don't know. Lots
1 tbsp salt
1 14oz can tomato sauce
1 14oz can tomato paste
Combine all ingredients in large heavy saucepan and bring to boil. Reduce heat and simmer, uncovered for 30 min. Stir often. Spoon into clean canning jars (I use pints), wipe rims, adjust lids and process in boiling water for 20 min. Makes 7-9 pints, depending.
You can make the recipe smaller or bigger with no problems.