Salsa Del Norte

6/29/2014

When you have left overs of peppers and tomatoes from making spicy mustard relish - you make... Salsa!!! So easy and fresh and eaten so quickly around here that I don't even water bath can this. Most recipes are for 6+ pound of tomatoes - I just want to get 3 half pints filled so we can eat right away so, this recipe is for a small un-canned batch. I cook this down to reduce the liquid in the dish and then bottle in sterilized jars and seal with hot lids but, place in the fridge. Enjoy! ~Diane

Salsa Del Norte
Ingredients:
2 lbs of roma tomatoes, sliced in half
2 Anaheim green chiles, rough chopped
1 pasilla (poblano) pepper, seeded and ribs removed, rough chopped
1 jalapeño pepper, seeded and ribs removed, rough chopped
1 chopped onion
1/4 cup distilled vinegar
1/4 cup loosely packed fresh chopped garlic chive
1/4 cup chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 teaspoons salt
1-2 teaspoons sugar (to taste)

Directions:
Makes approx 1.5 pints
pulse all the peppers and onion in Cuisenart, add to large sauce pan. pulse all tomatoes, and add to sauce pan. Stir well and cook over medium heat. Add remaining ingredients and cook down at a low simmer until most of the liquid has cooked off. I sterilize jars and heat lids, spoon into hot jars and put lids on, let set on counter until cooled down and store in fridge.
*prepared and stored in fridge (use within 3 weeks)
Recipe and Photos by: Diane Baker for Canning and Cooking at Home
#spicy #salsa #tomatoes