Green Chile Salsa
It has come to that part of the year where you begin to wonder about when the first frost is gina to take out your tomato plants. For us that hasn’t quite happened. Our tomatoes plants are still flowering and ripening fruit. About 2 weeks we heard the temperature was going to drop significantly so I stripped most of the worthy size tomatoes off the plants, regardless of their ripeness. I’ve used this in the past successfully for salsa, so it seemed like a good idea. I added in some tomatillos and mixed peppers.
~4 cups tomatoes (I used whole green and yellow hartmann)
6 mixed Cubanelle peppers
1 medium onion
3-4 cloves garlic
Juice of 1-2 limes
Salt, pepper, cumin, oregano to taste
1. Wash tomatoes and remove any bad parts
2. Peel tomatillos and rinse off sticky residue
3. Peel garlic and onions, cut onion into quarters
4. Place vegetables in pans and drizzle with olive oil
5. Roast vegetables at 425 degrees for about 25 minutes. You should start to see a char on the peppers. It is helpful to stir up tomatoes half way through cooking time.
6. Blend the vegetables in batches, adding cilantro and lime juice
7. Bring salsa up to a boil a simmer for ~10 minutes
8. Add seasoning to taste
9. Put on water to boil for sterilizing jars and lids
10. Sterilize jars and lids for 5 mins
11. Remove jars and add salsa
12. Put jars back in hot water bath and boil for 25-30 mins
13. Remove from hot water bath and cool jars for 12 hrs before storing
This salsa has a lot of flavor but did was not spicy at all. The problem is it is difficult to know the spice level of the mixed peppers so I was a little cautious. Next time I might have to go to an international specialty grocery store. I can’t wait to break these open and use in my salsa.