Thursday, September 3, 2009

Roasted Red Salsa

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!

{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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