Tomato Jalapeno Salsa Recipes

TOMATO JALAPEñO SALSA CANNING RECIPE

Steps:

• Wash your jars, lids, bands, and canning tools in hot soapy water. Rinse thoroughly, and set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Combine all the ingredients in a medium pot. Bring the salsa to a boil over medium-high heat, reduce the heat to a simmer (180˚F), and cook for 5 minutes.
• Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.
• Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave a little space in between the jars.
• Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
• When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator and use up within a week.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for up to 12 to 18 months.
• Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields about 6 half-pint jars of tomato jalapeno salsa.

TOMATO JALAPENO SALSA

Steps:

• Rinse and de-stem the tomatoes. Roast the tomatoes in the oven at 400F for 20-30 minutes.
• Add the roasted tomatoes to a blender along with 1/2 onion, 1 garlic clove, and only 1/4 of the jalapeno. Pulse blend until combined.
• Taste for heat level. Add another 1/4 of the jalapeno if you want additional heat. Keep adding additional quarters of the jalapeno until you find a heat level that works for your taste buds.
• Salt to taste. Serve immediately.
• Store leftovers in an airtight container in the refrigerator.

JALAPENO SALSA

Steps:

• Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
• Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

ROASTED JALAPENO AND TOMATO SALSA

Steps:

• Place oven rack to highest position and preheat broiler.
• Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
• Tomatoes and peppers should be blackened in spots.
• Turn tomatoes and peppers over and broil for about another 10 minutes.
• Tomatoes and peppers should be blackened in spots and cooked through.
• Peppers may be done before tomatoes, if so, remove them as they are done.
• Remove from oven and let cool.
• Reduce heat to 425 degrees F.
• Cut onion into 1/4 inch slices and separate into rings.
• Place onion and garlic on a baking sheet and place in oven.
• Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
• Stir a couple of times during cooking.
• Remove from oven and let cool.
• Remove stems from peppers and tomatoes.
• Put peppers, onion and garlic in a food processor and coarsely chop.
• Scoop into a large bowl.
• Coarsely chop tomatoes and put in bowl.
• Stir together and add salt and apple cider vinegar.
• Chop cilantro and add.
• You may want to use less cilantro.
• Adjust salt and vinegar to taste.

ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO

Steps:

• 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
• 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
• 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
• 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

ROASTED TOMATO SALSA I

Steps:

• Preheat the broiler.
• In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
• Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
• Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
• In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.