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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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My son, Gavin, will eat a pint jar of this salsa a day!! He doesn't like chunks so I can 1/2 of this then boat motor the other half before canning the rest for him. We like it hot; feel free to reduce the habaneros or eliminate them all together. WEAR GLOVES WHEN CHOPPING PEPPERS! When I was working up this recipe, Gav was the taste tester (tough job, LOL), hence the name. Ingredients:
10 lbs roma tomatoes, peeled, seeded, and rough chopped |
4 poblano peppers, seeded and chopped fine |
5 large habanero peppers, chopped fine |
2 1/2 lbs yellow onions, diced |
3 tablespoons chopped garlic |
1 (29 ounce) can tomato puree |
1 (10 ounce) can ro-tel tomatoes, hot |
1 tablespoon kosher salt |
1 tablespoon ground cumin |
2 teaspoons italian seasoning |
1 teaspoon hot mexican chili powder |
1 1/2 teaspoons red pepper flakes |
1/2 cup cider vinegar |
3/4 cup white vinegar |
3 tablespoons lime juice |
2 tablespoons orange juice |
3 bunches cilantro, chopped |
Directions:
1. Prepare jars, lids and rings. Start heating water bath canner.
2. Put peppers, onions, garlic, tomato puree and Rotel tomatoes in a large non-reactive pot. Bring to a simmer; add tomatoes and all remaining ingredients except cilantro. Bring to a boil; cook 10 minutes. Remove from heat, add cilantro.
3. Ladle into clean, hot canning jars. Wipe rims, cover with 2 piece lids, screwing bands just finger tight. Hot water bath for 10 minutes. Leave undisturbed until cool. Can be eaten immediately, but flavors develop more if left in cool place for 4 weeks before using.
4. Makes 7 quarts or 14 pints.
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