TO TOAST CUMIN SEEDS, COOK IN A DRY SMALL SKILLET OVER MEDIUM HEAT JUST UNTIL FRAGRANT. STIR FREQUENTLY SO THEY DON’T BURN. AFTER THEY’VE COOLED, CRUSH IN A MORTAR AND PESTLE OR IN A SMALL PLASTIC BAG WITH A HEAVY SKILLET OR ROLLING PIN.
PREP: 1 HOUR 30 MINUTES STAND: 30 MINUTES COOK: 1 HOUR 10 MINUTES PROCESS: 15 MINUTES MAKES: 5 PINTS
1. If desired, peel tomatoes (see tip). Seed, core, and coarsely chop tomatoes (should have 14 to 15 cups). Place chopped tomatoes in a large colander set in sink; let drain for 30 minutes.
2. 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 1½ hours or until thickened, stirring occasionally.
3. Stir in Anaheim peppers, onions, cilantro, lime juice, vinegar, jalapeño peppers, tomato paste, garlic, salt, cumin seeds, and black pepper. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
4. Ladle the hot salsa into hot sterilized pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. 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.
FIRE-ROASTED CHUNKY TOMATO SALSA: Prepare as directed, except in Step 1, core tomatoes (do not chop or seed). 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 set in sink; let drain for 30 minutes. Meanwhile, place 8 to 10 large fresh Anaheim chile peppers on grill rack. Grill for 6 to 8 minutes or until 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.
PER ¼ CUP CHUNKY OR FIRE-ROASTED CHUNKY TOMATO SALSA: 33 cal., 0 g fat, 0 mg chol., 123 mg sodium, 7 g carb., 2 g fiber, 1 g pro.
The best tomatoes for salsa are meaty, with minimal water content. Allowing the seeded, cored, and chopped tomatoes to drain in a colander for 30 minutes before cooking and canning helps drain off excess liquid.