Recipes – West Coast Review

Scroll down for an out of this world salsa recipe!
A recipe you can make your own.

This recipe makes about 8-12 Pint Jars.

Have more jars on hand in case you have more, and different sizes if you want. Use canning jars (like Ball or Kerr brands). Jars and canning supplies can be found in most grocery and hardware stores.

This recipe is for water bath canning. Do not use a pressure cooker. You may also cut the ingredients in half or more and use it for fresh salsa.

Note: If you haven’t canned before please check below (at the end of the recipe) for videos about HOW TO CAN using a WATER BATH.

Remember this recipe is a TASTE-AS-YOU-GO experience.

Ingredients:

36-40 Roma type tomatoes* (or whatever kind of medium to large tomatoes you have on hand, especially if they are from your garden*)
4-6 large yellow or white onions (or mix the two, you may also throw in a red onion if you want)
2-5 large Jalapeno** peppers (seeds removed)
3-5 Anaheim** peppers (seeds removed)
1 cup apple cider vinegar
2 tablespoons lemon juice or more to taste (optional)
2-3 tablespoons course sea salt or Kosher salt
3 tablespoons Cumin (to taste)
1/2 to 1 tablespoon Mexican Oregano
A few good shakes of red chili powder (mild or spicy – your choice)
Garlic (fresh or granulated garlic) to taste
Black pepper to taste (optional)

*You can use different kinds of tomatoes. I’ve used heirloom tomatoes from my garden when I’ve had a bumper crop year. Yum. A good rule of thumb is 2/3 tomatoes, 1/3 onions, peppers and spices to taste. Yes, it is that easy.

**About those peppers: Always remove seed and stems from chilis. Use whatever kind of hot chili peppers you like. There are so many wonderful varieties available. I usually use Anaheim and Jalapeno, but I also use Fresno, Sorano, Hatch, and Ancho peppers. Home gardeners will be familiar with many varieties not sold in most stores. Use what you want, just depending on own taste. If you like crazy hot peppers like Habanero, seed and roast them first. If you use Ghost peppers do so at your own risk.

I don’t use green bell peppers because they tend to make my salsa bitter, and nobody wants that. Please find another recipe if you want to use bell peppers and not hot chili type peppers. If you MUST use bell peppers only use red bell peppers. I suggest roasting them first.

Don’t forget to remove the seeds and stems.

Directions:

Line two baking sheets with foil. Cut tops off tomatoes (just where the stem was), or core them, and cut in half lengthwise. Put tomato halves cut side up on baking sheets. Sprinkle liberally with salt. DO NOT spray or grease the pan or foil with any kind of oil or butter.

Put tomatoes under broiler in over until the tops of the tomatoes start to turn black.

While tomatoes are under the broiler remove seeds from the peppers. Chop peppers in one inch pieces. Cut up onions (cut in half, then cut each half into quarters). Chop onions and peppers in food processer or Ninja type blender, for about 3-8 pulses depending on how find you want your salsa. Do not over process. Add a few tablespoons of lemon juice or vinegar to help with the chopping process with the onions and peppers.

Note: If you use a blender rather than a food processer – use a blender like the Ninja with multiple blades. A regular blender with a small blade at the bottom isn’t going to work. You may also hand chop everything if you like.

Put chopped onions and peppers into a large pot.

When tomatoes are done, remove from oven. Let them cool for a few minutes, and while still warm remove skins (the skins will slide off) and chop in food process or blender. Only a few pulses (3-6) should do it.

Add tomatoes, vinegar, and a splash of lemon juice to the pot with onions and peppers. Add cumin, Mexican Oregano, chili powder, and garlic.

Important: Taste this as you go along so that you will have salsa you like, or even love. Add more cumin, salt, or garlic to get it just right. If you want hotter salsa add more peppers. If you’ve made it too hot, try adding some more vinegar or lemon juice or add more tomatoes. If you don’t have fresh tomatoes add a can or two. The heat might go down a bit after the jars are processed.

In a large cooking pot bring salsa to a boil, then reduce heat cook at medium low heat for about 20-25 minutes, checking, tasting, and stirring every few minutes.

Shown above: Cowgirl Salsa with Corn and Black Beans

Note: You will probably need two pots. I usually divide salsa into two pots, and make one spicy batch and one mild batch.

Wash jars, even new jars. Wash lids in warm soapy water and set aside with bands.

Ladle hot salsa into a clean hot jars leaving a ½ inch headspace (space between the top rim and the salsa). Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Repeat until all jars are filled.

Note: If the salsa has a lot of liquid in it (like it is really watery) drain off some of the liquid. Remember, you can make this as thick or thin as you want.

Note: Keep some ½ pint jars hands for small amounts of left over salsa or keep in for up to a week in the refrigerator as fresh salsa (but I guarantee someone will eat it before a week is over). The small ½ pint jars are great for picnics and camping trips.

Bring water in canning pot to a boil. Put jars in canning pot. Use a rack (see photos). Most racks will hold up to 7 jars. Water must cover jars by 1 inch. Adjust heat to high, cover with lid. Process pint jars and half pint jars for 30-35 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed (you’ll hear them make a popping sound). If using quart jars set canning time for 35 minutes.

If a jar does not seal put it in the refrigerator and use as fresh salsa.

Let jars sit for at least two weeks before you enjoy your fabulous salsa.

Options:

Cowboy/Cowgirl Salsa: Add a ½ – ¾ can of black beans, and a cup of corn. I use frozen fire roasted corn or fresh corn, but you can use canned corn, plain frozen corn. It all works, and all are good. Don’t add too many black beans or it will ruin the salsa (trust me on this.)

Chipotle Salsa: Add canned chipotle peppers and make sure you get most of the Adobo sauce in the can/jar. Be careful, as the canned chipotle peppers can be pretty spicy. Just add one or two at a time, then taste before you add more.

Cilantro: Unfortunately, not everyone likes cilantro, but if you do, finely chop up about a half cup, including stems. The stems had so much flavor and it would be a waste to throw them away.

Tomatillos: For more of a slightly zingy flavor add about a dozen or more tomatillos to the salsa. Chop like you would the tomatoes and onions.

Lime: Add a couple tablespoons of lime juice. Do not add skins or lime wedges. That will make your salsa bitter and exceptionally yucky.

No char/broil method: Boil a large pot of water. With a knife, score tomatoes on 4 sides. Drop tomatoes into boiling water for about 30 seconds, then remove from water and put on ice. The skins should come off easily. Make sure you cut the top off where the stem was before you chop up the tomatoes.

Tools:

A canning pot
This is for the water bath. Do not use a pressure cooker for this recipe.
Canning pot rack. This is what you place your jars on to keep them from knocking into each other and breaking.
A jar lifter. Use this to take your jars out of the hot water.
8-15 jars with rings and lids.

Now what? Serving suggestions:

Eat salsa with corn chips, chopped veggies, or your favorite chips.
Put on eggs.
Use as a flavoring for your favorite chili recipe or tortilla soup.
Put on tacos.
Use as a salad dressing.
Put on steamed vegetables.
Salsa makes a great topping for baked potatoes.
Add to meat marinades.
Top chicken, pork, tofu, or fish with it.

Labels:

Make sure you put a date on ALL jars using a permanent marker (like a SHARPIE).

I make fun paper labels for every batch. What software do I use? Word, PowerPoint, Photoshop. It isn’t about your software but all about your creativity. You can even draw them by hand if you want. I usually think up what I want the labels to look like while I’m making the salsa. How do I come up with the ideas? I have cats. If you have cats you have a sense of humor.

I glue the labels on with regular white glue.

Click on the links below for more label ideas.

Final Notes: