- 19
Ingredients
- 15 lbs slightly under-ripe tomatoes(approx 35 medium size)
- 20 assorted large hot peppers ie. crimson hot,thick red
- 4-8 jalapeno peppers
- 2 large green peppers
- 2-3 large white onions
- 13 oz tomato paste
- 3-12 oz Beer
- 1/2 cup pickling salt
- 2 cups vinegar
- 2 TBSP sugar
- Unsalted nacho chips
- 2-3 cups canned corn
Preparation
Step 1
Phase 1
Blanch tomatoes for 40-60 secs and put into ice cold water. Do in a few batches at a time.Skins should come right off. Chop tomatoes into 1-2 cubic inch chunks and put into big bowl with 1/2 cup pickling salt. Cover and let sit for 3-12 hours. The salt will draw most of water out of tomatoes.
Phase 2
Carefully drain tomatoes. The more salt water the better. Put tomatoes,vinegar and sugar in a large soup pot and heat on medium. In a food processor put all hot peppers and 4 jalapenos. Add to tomatoes and stir for approx 1 hour. It will burn if not stirred. Chop onions and green peppers-no seeds to 1/2 o 1 inch pieces. Once the tomatoe mixture has simmered for approx 1/2 hour add the onions green peppers and tomato paste. Add canned corn. Simmer in total approx 45 min.
Prior to canning put a small amount of salsa in freezer to cool and then taste. If it is too mild add a couple more jalapenos and cook for 10 min more. Tasting of salsa needs to be at room temp or lower.
Phase 3
Remove salsa from heat and stir often as you fill sterilized jars 1/2 inch from top. Put lids on and place in canner for 20 min