Triple R’s Best Salsa
Recipe courtesy of Triple-R
- 8 lbs ripe Roma tomatoes
- 1 1/2 cups chopped Anaheim or other zesty sweet pepper (seeds and all!) – takes about 3 peppers
- 1/2 cup chopped sweet pepper (yellow is great for colour)
- 1/2 cup seeded and chopped fresh jalapeno peppers, plus 1 whole pepper, chopped with seeds
- 2 cups chopped onions
- 1/2 cup snipped fresh cilantro (use the stems too – they’re full of flavour!)
- 1/2 cup fresh squeezed lime juice
- 1/2 cup white vinegar
- 4 oz tomato paste
- 6 cloves garlic
- 1 teaspoon cumin seeds, toasted and ground coarsely
- 1 teaspoon cracked black pepper
- 3 teaspoons kosher salt
- 1/2 tablespoon paprika
- Wash tomatoes and remove stems and cores. Drop them a few at a time into boiling water for about a minute; watch for the skins to split. As soon as they do, drop the tomatoes into cold water and slip off the skins.
- Chop the tomatoes into salsa-sized chunks – if you like chunkier salsa, cut them larger. Set them in a colander in your sink for about 30 minutes so the juice can drain out.
- Bring the drained tomatoes to a boil in a large pot, and reduce to a simmer for about an hour and a half. The tomatoes will soften and dissolve a little. You want it to be about the consistency of a thin marinara sauce, with some chunkiness.
- Add all of the other ingredients, return to a boil and then reduce to a simmer for the next 10 minutes.
- Fill sterilized pint jars with your hot salsa; leave a 1/2 inch space at the top. Wipe the rims clean and secure lids by hand.
- Process your pint jars for 15 minutes.