A Salsa Recipe, Tomatoes Blackened, Smoked
I'm looking for a salsa recipe for canning (I have a pressure canner, so I am not worried about acidity).
I want to model it after a salsa I had in a Mexican restaurant 10 years ago (no idea what the restaurant was called). But the salsa was thin, spicy, and was made with blackened tomatoes, and maybe peppers.
I could probably whip something up - fire up the charcoal grill with some wood chunks, roast/smoke the tomatoes, the peppers, and then mix in a bunch of vegetables...
But I was hoping someone had a recipe or some guidelines.
This is one of my favorite recipes to eat or can. It is probably acid enough to water bath if you check the pH. Or, you can just be safe and pressure can it. I sometimes toast dried Mexican oregano as a substitute for the cilantro when I am canning.
1 lb. tomatillos
2 garlic cloves (with skin on)
1/2 c. cilantro
8 chiles japones (or arbol, and small dried red chile) or less if you don't want it too hot
1 fresh tomato
2 canned chipotle chiles (optional)
Toast chiles in oven at 200° (or on a griddle) until light brown/toasted (not black). Blenderize chile to powder, leave in blender jar.
Broil tomatillos, tomato, and garlic until skin blisters and blackens (turn over once).
Add tomatillos, tomato, garlic (skinned), chipotle, and cilantro to blender. Chop briefly,
don't let it get too liquid. Season to taste with salt. Let cool before serving.
This salsa can be canned. If making multiple batches, put salsa as it comes out of the
blender into a pot. Once all is made, and while the canner is getting to a boil, heat up the
salsa (less the cilantro) until it is at a simmer. Put the cilantro in a blender, add about 1 cup
of salsa, and blenderize until cilantro is finely chopped. Stir it back into the pot. Correct
seasoning, pack in hot jars, and process for 15 minutes under (open bath) (pints).
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