Salsa - Super Chunky Cooked Salsa

By á-47

Plan your time for a two day recipe. Put together one day, cook and can the next.

Ingredients

• 20 poblano chilies, roasted, seeded and peeled
• 2 yellow bell peppers, seeded and chopped
• 1 orange bell peppers, seeded and chopped
• 6 serrano chilies, seeded and chopped
• 1 large white onion, peeled and diced
• 3 Tbsp. ground cumin
• 1/2 ta. cayenne pepper
• 1 1/2 tea. coarsely ground dried jalapenos
• 1 cans (28 oz each)crushed tomatoes in their juice
• 1 tomato can filled with water
• 2 Tbsp. brown sugar
• 2 Tbsp salt
• 2 Tbsp. cider vinegar
• 1 cup fresh cilantro, copped
• juice of 3 limes

Preparation

Step 1

Chop roasted peppers and set aside in a small bowl. Place the bell peppers, serranos, onion, cumin, cayenne, and jalapenos in a deep roaster or Dutch oven. Add the roasted poblanos, the crushed tomatoes, water, brown sugar, salt and vinegar. Stir the mixture in order to blend all of the ingredients, and cook over medium heat until the liquid reduces approx. 1:. Remove the pan from the heat. Add the cilantro and lime juice, and blend well.

Allow the pot of salsa to cool to room temperature. Cover with cheesecloth and refrigerate overnight. The next day, remove the pan from the refrigerator and cook the salsa over medium heat, stirring constantly, for 20-30 minutes. The salsa should be bubbly hot.

Spoon into sterilized jars. Process for 15 minutes in a hot water bath.

Yield: 6 pints