Spicy Tomato Salsa

Name: Spicy Tomato Salsa
Ingredients: 6 pounds tomatoes (about 12 large); 9 dried hot chilies, seeds removed; 15 cloves garlic, peeled and minced; 3 cups (700 ml) diced red onion; 6 jalape o chilies, seeded and diced; 1-1/2 cups (350 ml) chopped cilantro, packed tightly; 1 tbsp (15 ml) salt; 3/4 tsp (4 ml) dried red chili flakes; 3/4 cup (175 ml) red wine vinegar, 5% acidity

9 ingredients

15 steps

Ingredients

6 pounds tomatoes (about 12 large)
9 dried hot chilies, seeds removed
15 cloves garlic, peeled and minced
3 cups (700 ml) diced red onion
6 jalape o chilies, seeded and diced
1-1/2 cups (350 ml) chopped cilantro, packed tightly
1 tbsp (15 ml) salt
3/4 tsp (4 ml) dried red chili flakes
3/4 cup (175 ml) red wine vinegar, 5% acidity

Directions

1

Peel, seed and dice tomatoes into 1/4-inch size pieces.
2

Place chilies in a small bowl.
3

Pour boiling water over chilies just to cover.
4

Secure plastic wrap over bowl and allow peppers to steep for 15 minutes.
5

Drain half the water from chilies.
6

Puree chilies and remaining water in blender for 1 minute or until smooth.
7

Combine all ingredients in a large saucepot.
8

Bring mixture to a boil.
9

Reduce heat and simmer 10 minutes or until mixture has thickened.
10

Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace.
11

Remove air bubbles with a nonmetallic spatula.
12

Wipe jar rim clean.
13

Place lid on jar with sealing compound next to glass.
14

Screw band down evenly and firmly just until a point of resistance is met fingertip tight.
15

Process 15 minutes in a boiling-water canner.