This restaurant-style salsa is immensely flavorful with just the right texture and heat. It's perfect for taco night or for scooping up with chips whenever the mood hits. Best of all, you can eat it now or can it to enjoy all winter long.
2cupschopped white or yellow onions, approximately 2 medium onions
½cupdiced hot peppers, approximately 8 jalapeños or 2 serranos
1tablespoonground cumin
2tablespoonschopped fresh cilantro
1teaspoonblack pepper
1tablespoonsea salt
2tablespoonsevaporated cane sugar
2cupswhite vinegar, at least 5% acetic acid, preferably 7%
½cuplemon juice, NOT FRESH. Must be commercially bottled for canning purposes.
Instructions
Peel the tomatoes. First, peel the tomatoes. (Follow these instructions if you need help.) Set aside in a large bowl.
Pulse ingredients in a food processor. Next, working in batches, add all ingredients to a food processor and pulse until the mixture is fairly (but not completely) smooth. This can be done according to your preference, but I prefer the largest pieces to be no larger than about 1/8-inch.
Simmer the salsa. After each batch has been processed in the food processor, pour it into a large stock pot. When all ingredients have been added, bring to a boil over medium-high heat, then reduce heat to medium-low and simmer and reduce to thicken and intensify flavors (5 minutes - 2 hours), stirring frequently, especially as the salsa thickens.
To eat fresh, let the salsa cool and store in the refrigerator for up to two weeks.
To can for long-term storage, keep the salsa hot and continue with the recipe.
Can the Salsa
While the salsa is simmering, prepare your jars. Wash eight pint jars, along with their lids and bands, in hot, soapy water; rinse and drain. Fill a water-bath canner with water and place the jars in the rack, making sure the water just covers them. Cover and bring to a simmer over medium heat. Let simmer for 10 minutes, then reduce heat and keep jars hot until you're ready to fill them. (Note: If you simmer the salsa to thicken it, you may end up only using 5-6 of the pint jars, but you should have 8 jars ready just in case.)
Prepare the lids. Place the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. (A magnetic wand is SUPER helpful for lifting them out when you're ready for them!) Simply set the screw bands near your work area, as there's no need to heat the bands.
Fill and process the jars. When both the salsa and the jars are hot, ladle the salsa into the jars, leaving 1⁄2-inch headspace (not all jars may be used). Remove air bubbles and adjust headspace if needed, then wipe rims. Adjust lids and process 15 minutes at 0–1,000 feet altitude; 20 minutes at 1,001–6,000 feet; or 25 minutes above 6,000 feet.
Let the jars seal. Place several towels in a draft-free area and remove salsa jars to the towels after processing. Let sit for 12-24 hours, until all lids have popped and sealed. If any lids have not sealed within 24 hours, place them in the refrigerator and enjoy within a couple of weeks.
Notes
Note that volume measures are very difficult to be accurate since definitions of what a "chopped" onion or "diced" hot pepper might look like - if in doubt, use the SMALLER amount (e.g. if you're chopping hot peppers and reach 1/2 cup after only chopping 5 jalapeños, then don't add more - you've got enough)
PLEASE NOTE: The recipe states that it makes 8 pints, but if you simmer it longer to thicken it, you'll likely have a yield of 5-6 pints.