I have been searching for information about home-canning salsa. There is a concern that the other ingredients in salsa - onions, peppers, cilantro and spices - decrease the acidity of the tomatoes enough that it isn't "safe" to canned in a waterbath canner anymore.
Well, my search lead me to this recipe which sounded too good not to try it. And, well, it did not disappoint!
Well, my search lead me to this recipe which sounded too good not to try it. And, well, it did not disappoint!
{Salsa Roja, or Roasted Red Salsa}
original recipe here
8 full size Roma tomatoes
1 1/2 yellow onions
2 Serrano peppers, remove top and seeds
4-5 cloves of garlic
1/2-1 Tbsp salt
1 bunches cilantro
Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic .
Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them.
Let it all cool down, then, process in a food processor or blender. Dive in, it will go fast!
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