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Author Notes: 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
Food52 Review: 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
Makes 6-8 pints
- 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
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Preserves