This is my favorite salsa. It’s easy to make and has a rich flavor especially if you can get Hatch chilies. I buy the chilies when they are in season, chop and then freeze them in recipe size portions. Then they are ready to put into the stockpot. You can do the same with the jalapenos and onions. The canned tomatoes eliminate the time-consuming blanching, peeling, and chopping of fresh tomatoes.
This is a mild salsa. To make it spicier, use hot Hatch chilies or a spicier pepper.
HATCH CHILE AND CANNED TOMATO SALSA (Pantry Cooking with Home Preserved Foods)
3 cans (28 to 29 ounces each) petite diced tomatoes, well drained
2-1/2 cups diced sweet onion (may be frozen diced onion)
3/4 cup seeded and finely chopped jalapeno peppers (about 6 medium peppers)
1-3/4 cups seeded and chopped Hatch or Anaheim chili peppers (about 4 large peppers)
6 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon canning salt
3 tablespoons sugar
1/3 cup white vinegar
2 cans (14-1/2 ounces each) tomato puree
1 can (15 ounces) tomato sauce
Mix everything together in a stockpot. Gradually bring to a boil, stirring occasionally. When the boiling can’t be stirred down, boil gently for ten minutes. Be sure the onions and peppers remain somewhat crisp.
Pour into hot clean pint jars leaving 1/2-inch headspace. Run a plastic knife or bubble remover through the salsa. Wipe jar rims. Put on warm lids and canning rings. Process 15 minutes using the hot pack method in a boiling water canner. Click here for processing times for altitudes over 1000 feet.
Yield: 8 pints.
NOTE:
To keep the salsa safe, do not alter the proportion of vegetables to acid and tomatoes/tomato products. Seasonings may be altered, though. Other peppers may be used but the total amount of chopped peppers should be 2-1/2 cups.
Caution:
Wear disposable plastic gloves or rubber gloves and do not touch face or eyes while preparing hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching face or eyes. If preparing hot peppers causes coughing, use a tabletop oscillating fan to blow the fumes away while preparing the peppers or wear a surgical mask.
