This batch came out a lot spicier than last year's and it is likely that I wasn't paying attention to actually reading last year's recipe write-up. Because I also picked up some hatch chiles from the produce market at the same time as the tomatoes, I thought I might reserve some of the tomatoes for another salsa recipe using the hatch chiles as I was already mid-recipe. I ran out of pint jars so I only made 6 pints.
What's different between last year and this year's salsa? I left the seeds in the jalapenos, and there's half as many tomatoes in this batch.
Yield: 6 pints (canned) + 1 quart (refrigerated)
Ingredients
12 green jalapenos, stemmed but not seeded
8 tomatilllos, husk removed and quartered
5-6 lbs ripe Roma tomatoes, quartered, not peeled/seeded
2 green bell peppers, stemmed and seeded, diced
2 heads of garlic, cloves removed and roughly chopped
1 bunch fresh cilantro, chopped
juice of 2 limes (4-5 tbsp)
2 tbsp kosher salt (without anti-caking additive)
Directions
Process in batches, a few pulses at a time with a food processor machine, all the ingredients except for the cilantro, lime juice and salt. Last year's salsa was processed into a sauce-like consistency. This time, it's a bit more chunky.
Empty roughly chopped batches into a large stockpot. Add lime juice, salt, and cilantro.
Cook for 1.5 hrs, or until the desired consistency is achieved.
I used a slotted spoon when filling the pint jars for canning. The quart or so of salsa leftover had a lot of water.
I processed the jars in a boiling water bath for 20 minutes.
I'm not sure this will last until next summer. I have already polished off a quart of salsa and gave away one jar. Looks like I may have to procure more of everything. :) :)
