- In a large (I use a 12 qt) non-reactive stockpot, mix all ingredients.
- Bring to a full, rolling boil that cannot be stirred down and boil hard for 10 minutes.
- Using standard, safe canning practices (clean, hot jars, one-use lids and rings, etc.) pour into pint jars.
- Pressure can at 10 lbs of pressure for 30 minutes.
Autumn announces her arrival with a nip in the air, a crisp blue sky. Soon, the first frost will be upon us. But my little garden keeps giving as if she doesn’t know the sleep that awaits. My pepper plants are heavy with poblanos, jalapeños, and serranos. So, the other night when I should have been writing, when I should have been editing, when I should have been outlining a marketing plan for my book release … I made salsa instead.
I finally got to try this salsa recipe and let me just say—Yum! Jeff and I ate great scoops of it out of the pot, dipping chips deep into its zippy flavor. One caution: You must enjoy garlic in abundance to enjoy this recipe.
After we did our snacking, I was still able to can four pints. They will be welcome flavor some time over the long winter.
Here’s the recipe, straight from Food52.
Roasted Poblano Salsa
8 cups tomatoes, peeled, chopped, and drained (about 15 lbs.)
2.5 cups finely chopped yellow onion
1.5 cups roasted, peeled, seeded poblano peppers
3-5 jalapenos, chopped (depending on personal preference for heat)
6 tablespoons minced garlic
2 teaspoons cracked black pepper
2 teaspoons cumin
2 tablespoons kosher or canning salt
1/3 cup brown sugar
1/3 cup cider vinegar
16 ounces tomato sauce
16 ounces tomato paste (optional)
4 tablespoons fresh cilantro, chopped