Subj : BH&G 2855
To   : ALL
From : DAVE DRUM
Date : Sat May 29 2021 11:18:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chunky Tomato Salsa
 Categories: Salsa, Vegetables, Herbs, Citrus, Chilies
      Yield: 36 Servings
 
      8 lb Ripe red tomatoes
      2 c  Seeded, chopped fresh
           - Anaheim chilies
      2 c  Chopped white or yellow
           - onions
    1/2 c  Snipped fresh cilantro
    1/2 c  Lime juice
    1/2 c  White vinegar
    1/2 c  Seeded, fine chopped fresh
           - jalapeno
    1/3 c  Tomato paste
      5 cl Garlic; minced
  1 1/2 ts Salt
      1 ts Cumin seeds; toasted,
           - crushed
      1 ts Coarse ground black pepper
 
  If desired, peel tomatoes. Seed, core, and coarsely chop
  tomatoes (you should have 14 to 15 cups). Place chopped
  tomatoes in a large colander; let stand and drain for 30
  minutes.
  
  Transfer drained tomatoes to an 8 to 10 quart
  stainless-steel, enamel or nonstick heavy pot. Bring to
  boiling; reduce heat. Boil gently, uncovered, for 1 to 1
  1/2 hours or until thickened, stirring occasionally.
  
  Stir in Anaheim peppers, onion, cilantro, lime juice,
  vinegar, jalapeno pepper, tomato paste, garlic, salt,
  crushed cumin seeds and black pepper. Return mixture to
  boiling; reduce heat. Simmer, uncovered, for 10 minutes.
  
  Ladle hot salsa into hot, sterilized pint canning jars,
  leaving a 1/2-inch headspace. Wipe jar rims; adjust lids
  and screw bands.
  
  Process filled jars in a boiling-water canner for 15
  minutes (start timing when water returns to boiling).
  Remove jars from canner; cool on wire racks.
  
  Makes 5 pints.
  
  FIRE-ROASTED CHUNKY TOMATO SALSA: Prepare as directed,
  except in Step 1, core tomatoes only. For a charcoal or
  gas grill, place tomatoes on the rack of a covered grill
  directly over medium-high heat. Grill for 8 to 10 minutes
  or until tomatoes are charred, turning occasionally.
  Transfer grilled tomatoes to a baking sheet; let stand
  until cool enough to handle. Coarsely chop tomatoes. Place
  chopped tomatoes in a large colander; let stand and drain
  for 30 minutes. Meanwhile, place 8 to 10 large fresh
  Anaheim chilies on grill rack. Grill for 6 to 8 minutes or
  until peppers are charred, turning occasionally. Transfer
  grilled Anaheim peppers to a medium bowl; cover and let
  stand for 15 minutes. Halve and seed peppers; peel off and
  discard skins. Chop enough of the Anaheim peppers to
  measure 2 cups. (Store any remaining grilled peppers for
  another use.) Continue as directed in Step 2.
  
  Makes 5 pints.
  
  SMOKY CORN, TOMATO, AND ZUCCHINI SALSA: Prepare as
  directed, except omit jalapenos and add 2 cups chopped
  zucchini, 2 cups fresh corn kernels, and 1/4 cup fine
  chopped canned chipotles in adobo sauce to the pot with
  the Anaheim peppers in Step 3.
  
  Makes 6 pints.
  
  Midwest Living | August 2015
  
  MM Format by Dave Drum - 07 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Funny how the new things are the old things." -- Rudyard Kipling
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