| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatoes (about 2 large) broiled |
| 2 |
|
Anaheim chiles, charred and peeled, cut into strips, seeds included |
| 1 |
ts |
(heaped) finely chopped fresh cilantro |
| 1/4 |
md |
Onion, finely chopped |
| 3/4 |
ts |
Salt |
| 1 1/2 |
ts |
Mild white vinegar |
INSTRUCTIONS
I have done pressure canning of the following recipes from Diana Kennedy
_The_Cuisines_of_Mexico_: (Most may be in the archives)
The Salsa de Jitomate del Norte includes vinegar. The recipe does not call
for it to be cooked, but I cook it anyway, put in into hot jars while hot
and process. It is better fresh, of course, but that is hard to do at 38
deg
30 cloves garlic, min-- N in January! An outstanding method to
make it fresh is to grill the chiles and tomatoes just after you spread the
coals on the barbecue when they are too hot for anything else. Make the
sauce while cooking the meat!
Blend tomatoes until smooth in a blender, put in a serving dish.
Combine all the ingredients with the tomato puree and let it stand to blend
flavors for 30 minutes.
Note the recipe calls for Anaheims to produce a mild salsa. I use any long
green I have, for example New Mexico 6, Big Jim, Sandia, Barker Hot, and
the heat level changes accordingly.
I triple or quadruple the batch size for canning and, as mentioned above,
heat it thoroughly and put it into jars for canning rather than let it
stand.
This is probably a bit risky due to the addition of chile, onion and
cilantro, but I keep things clean and jars and lids hot before filling.
Posted to CHILE-HEADS DIGEST V3 #337 by George Nelson
<70431.3065@CompuServe.COM> on 97
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”