The basic recipe for this salsa uses canned tomatoes, roasted green chilis, and canned chipotle peppers. Freshly roasted tomatoes can be substituted for canned. Canned green chili can be substituted for fresh roasted.
Chipotle peppers are smoked jalapenos and add a wonderful rich, smokey pepper flavor. Look for them in the Mexican import section of the grocery store.
Directions to Roast Tomatoes or Green Chili
Tomatoes or green chilis can be roasted under a gas broiler flame. Arrange the tomatoes or chilis on a flat pan and place under the broiler. When the skins start to blister and blacken, turn to expose the other side to the flame. Continue the process until the whole fruit is blistered and blackened.
Tomatoes can be set aside to cool. Green chilis should be placed in a plastic bag and the top twisted shut. Allow the chilis to steam for about 10 minutes. It's alright to open the bag and add more chilis as they individually roast.
Tomatoes and chilis can also be roasted on the barbeque grill. Follow the above procedure except place the items on the grill. The barbeque is a good method for roasting large amounts of tomatoes and peppers.
After the tomatoes cool, and the peppers steam, gently peel the skin off the fruits and use for salsa. Green chilis can be frozen with the blistered skins in tact. When ready for use, run under cool water and remove the skins.
Ingredients for Southwest Salsa
- 3 - 28 ounce cans whole tomatoes
- 1 - 7 ounce can chipotle peppers
- 1 tablespoon salt
- 1 tablespoon vinegar
- 1 large onion, diced
- jalapeno or serrano peppers as desired
- 1 bunch cilantro
Mixing Directions for Southwest Salsa
- Saute the onion with a little olive oil until soft. If using jalapenos or serranos, seed and chop and add with the onions. Hint, the seeds are the hottest part of the pepper. If you want HOT salsa, leave the seeds in.
- Place all ingredients except the cilantro in a blender or extra-large bowl and add sauted onion and optional peppers. Add the adobo sauce along with the chipotles.
- Blend in the blender until chopped and blended, but not a thin liquid. If ingredients are in a bowl, use a hand mixer to blend the ingredients. Stir through and make sure no whole tomatoes remain.
- Finely chop cilantro and stir into salsa.
As with many foods, the flavors blend and mellow as the salsa sits.
Canning Directions for Southwest Salsa
- Ladle salsa into sterilized canning jars leaving 1/2 inch headspace.
- Place lid from simmering water onto top of jar. Apply band and tighten to fingertip tip tight.
- Place finished jar in water bath with at least 1 inch of water above the lid.
- Boil jars of salsa for 35 minutes.
- Remove from boiling water and let stand over night.
Cassandra Truax - Cassandra might be considered a jack of all trades. Starting out with a BA in Spanish with a minor in Environmental Studies, she decided ...
