Yield: 1 Servings
|1 pounds||Tomatoes (about 2 large) broiled|
|2 \N||Anaheim chiles, charred and peeled, cut into strips, seeds included|
|1 teaspoon||(heaped) finely chopped fresh cilantro|
|¼ medium||Onion, finely chopped|
|1½ teaspoon||Mild white vinegar|
I have done pressure canning of the following recipes from Diana Kennedy _The_Cuisines_of_Mexico_: (Most may be in the archives) The Salsa de Jitomate del Norte includes vinegar. The recipe does not call for it to be cooked, but I cook it anyway, put in into hot jars while hot and process. It is better fresh, of course, but that is hard to do at 38 deg
30 cloves garlic, min-- N in January! An outstanding method to make it fresh is to grill the chiles and tomatoes just after you spread the coals on the barbecue when they are too hot for anything else. Make the sauce while cooking the meat!
Blend tomatoes until smooth in a blender, put in a serving dish.
Combine all the ingredients with the tomato puree and let it stand to blend flavors for 30 minutes.
Note the recipe calls for Anaheims to produce a mild salsa. I use any long green I have, for example New Mexico 6, Big Jim, Sandia, Barker Hot, and the heat level changes accordingly.
I triple or quadruple the batch size for canning and, as mentioned above, heat it thoroughly and put it into jars for canning rather than let it stand.
This is probably a bit risky due to the addition of chile, onion and cilantro, but I keep things clean and jars and lids hot before filling.
Posted to CHILE-HEADS DIGEST V3 #337 by George Nelson <70431.3065@...> on 97