Warning: This recipe can cause serious salsa addiction! The Charron family has been enjoying this recipe for over 20 years. The summer flavor of fully ripe plum tomatoes, the heat from the green and yellow chiles, along with the savory notes of black pepper, onion, and oregano make for a party in a jar.
MAKES: ABOUT 18 PINT JARS
INGREDIENTS:
- 28 cups cored and chopped ripe Roma or other plum tomatoes (18 to 21 pounds tomatoes)
- 5 cups chopped yellow onions (6 to 7 medium onions)
- 1 cup cored, seeded, and finely chopped Anaheim peppers (about 3/4 pound peppers)
- 2 1/2 cups cored, seeded, and finely chopped Hungarian wax peppers (1 1/2 to 2 pounds peppers)
- 1 cup finely chopped green jalapeño peppers, with seeds (about 3/4 pound peppers)
- 6 large cloves garlic, finely chopped
- 1/2 cup lemon juice
- 1 tablespoon freshly ground black pepper
- 2 tablespoons dried oregano
- 3 tablespoons canning or pickling salt
INSTRUCTIONS:
- Combine the tomatoes, onions, peppers, and garlic in a 12-quart stainless steel stockpot. Stir in the lemon juice, black pepper, oregano, and salt until well combined.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer, uncovered, stirring occasionally, for 20 minutes. Remove the pot from the heat.
- Ladle the salsa into hot jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
Tips
» It’s easy to finely chop the hot peppers in a food processor. However, be sure to clean the blade and bowl of the food processor well since the peppers are hot.
» This salsa has medium heat. You can vary the heat by adjusting the type and amount of the chili peppers.
» Finely chopped fresh cilantro can be added to the salsa just before serving.
