This recipe that is made with roasting the tomatoes and peppers, is especially good. The roasting of the tomatoes and peppers gives the salsa a better flavor, plus I find that roasting the tomatoes is a good way to remove the moisture and make the salsa thicker.
– 14 cups Tomatoes: Roasted and Chopped – Hot Peppers: Roasted and Chopped – 2 Bell Peppers: Roasted and Chopped – 1 large White Onion: Chopped – 2 tsp Minced Garlic – 1 cup White Vinegar – 2 Tbsp Mesquite Liquid Smoke – 5 tsp Pickling Salt – 1/2 cup chopped Fresh Cilantro
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Pick the tomatoes up with tongs and squeeze the excess liquid out. Chop the tomatoes in a food processor and add them to the stock pot.
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Cut up the peppers and place them in the pan. How many and what peppers are optional, depending on how much heat you like in your salsa. For spicier salsa, use more jalapenos.
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Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.