There are many uses for tomatoes and I’m trying my hand at salsa. I’m a little picky about mine. I like it spicy, not necessarily hot. I love a LOT of cilantro and it must have some smoky tones. As far as texture, I want the thin restaurant style instead of the chunky stuff. The closest store bought brand that I like is On The Border brand that I can’t find anymore. That stuff had the smoky flavor and the spice, but it didn’t burn the skin off my tongue. After a little of this and a few of that, I finally got what I was looking for.
First, I got my gear ready.
I had to dig out some rubber gloves for this next part. I’m wrestling with peppers and last time, it wasn’t pretty.
Good thing I had something to smash.
When I got tired of smashing and banging around, I let the power tool do its thing.
Cilantro by the handful.
After grinding all the vegetables, it was time for the spice.
Add a little salt and chipotle powder.
And pat yourself on the back.
The recipe below makes a LOT of salsa and I wanted to freeze some for later.
- 8 cups of diced tomatoes
- 1 cup of water, more added later if needed for consistency
- 1 large onion, peeled and quartered
- 6 cloves garlic, peeled
- 2 whole jalapenos, seeds removed
- 4 chipotle peppers, in adobo
- 1 teaspoon salt
- 1 Tablespoon brown sugar
- 1 Tablespoon cumin
- 2 cups cilantro
- Juice of 2 limes
- Using a food processor, puree’ tomatoes and add to large bowl.
- Chop/mince onions, jalepeno, garlic and add to bowl.
- Chop cilantro, add to bowl.
- Slice chipotle peppers, add to bowl.
- Add cumin, sugar, salt, and lime juice to bowl.
- Stir all to combine. If more tomatoes or water is needed, add fresh or canned diced tomatoes. Pulse/chop/puree’ first in food processor to desired consistency.
- (If you are NOT planning to preserve this, there is no need to cook first. Serve freshly made.)
- Add salsa to large stock pot.
- Bring to a very slow simmer. Cook 15 minutes. Let cool.
- Freeze in freezer bags or sterilized canning jars.