On Line Cookbook

Spicy Tomato Salsa

Recipe Information
Serves/Makes:6 Pints

  • 6 pounds tomatoes (about 12 large)
  • 9 dried hot chilies, seeds removed
  • 15 cloves garlic, peeled and minced
  • 3 cups (700 ml) diced red onion
  • 6 jalape o chilies, seeded and diced
  • 1-1/2 cups (350 ml) chopped cilantro, packed tightly
  • 1 tbsp (15 ml) salt
  • 3/4 tsp (4 ml) dried red chili flakes
  • 3/4 cup (175 ml) red wine vinegar, 5% acidity
  • Peel, seed and dice tomatoes into 1/4-inch size pieces.
  • Place chilies in a small bowl.
  • Pour boiling water over chilies just to cover.
  • Secure plastic wrap over bowl and allow peppers to steep for 15 minutes.
  • Drain half the water from chilies.
  • Puree chilies and remaining water in blender for 1 minute or until smooth.
  • Combine all ingredients in a large saucepot.
  • Bring mixture to a boil.
  • Reduce heat and simmer 10 minutes or until mixture has thickened.
  • Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace.
  • Remove air bubbles with a nonmetallic spatula.
  • Wipe jar rim clean.
  • Place lid on jar with sealing compound next to glass.
  • Screw band down evenly and firmly just until a point of resistance is met fingertip tight.
  • Process 15 minutes in a boiling-water canner.
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.