PREP: 2 hours STAND: 30 minutes COOK: 1 hour 40 minutes PROCESS: 15 minutes MAKES: 5 pints
8 lb. ripe tomatoes
2 cups seeded and chopped fresh Anaheim or poblano chile peppers (tip, page 107)
⅓ to ½ cup seeded and chopped fresh jalapeño chile peppers (tip, page 107)
2 cups chopped onions
½ cup snipped fresh cilantro
½ cup lime juice
½ cup white vinegar
½ of a 6-oz. can (⅓ cup) tomato paste
5 cloves garlic, minced
1 tsp. cumin seeds, toasted and crushed
1 tsp. salt
1 tsp. black pepper
1. If desired, peel tomatoes. Seed, core, and coarsely chop tomatoes (you should have about 15 cups). Place tomatoes in a large colander. Let drain 30 minutes.
2. Place drained tomatoes in a 7- to 8-qt. stainless-steel, enameled, or nonstick heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, about 90 minutes or until desired consistency, stirring occasionally. Add remaining ingredients. Return mixture to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat.
3. Ladle hot salsa* into five hot sterilized pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner 15 minutes (start timing when water returns to boiling). Remove jars; cool on racks. (Canning tips, pages 461–466.)
*Recipe Note: If you have salsa that won’t fill another pint jar, transfer salsa to an airtight container and chill up to 1 week.
Fire-Roasted Chunky Salsa: Prepare as directed, except in Step 1, core tomatoes only. Place tomatoes on a grill rack directly over medium-high heat. Cover and grill 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 drain 30 minutes. Meanwhile, place 8 to 10 large fresh Anaheim chile peppers on grill rack. Grill 6 to 8 minutes or until peppers are charred, turning occasionally. Transfer grilled Anaheim peppers to a medium bowl; cover and let stand 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.
PER ¼ CUP SALSA, PLAIN OR VARIATION: 13 cal., 0 g fat, 0 mg chol., 40 mg sodium, 3 g carb., 1 g fiber, 1 g pro.