This is a zippy salsa with many levels of flavor. I've been told you can't open a jar without finishing the entire thing. It's great served with chips, but can also be used to make an enchilada-type casserole for a quick dinner. It does require a pressure canner for shelf stable pints, but I've also had success freezing in ziplock bags. I've been working on this recipe for awhile and have never shared it before. Please let me know what you think. - MrsWheelbarrow —MrsWheelbarrow
Test Kitchen Notes
The roasted poblanos and fresh jalapeno add just the right amount of heat to this salsa. A quick boil brings all the flavors together. MrsWheelbarrow's salsa is a project well worth the chopping and canning. - Stephanie —The Editors
tomatoes, peeled, chopped, and drained (about 15 lbs.)
finely chopped yellow onion
roasted, peeled, seeded poblano peppers
jalapenos, chopped (depending on personal preference for heat)
cracked black pepper
kosher or canning salt
tomato paste (optional)
fresh cilantro, chopped
In This Recipe
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.