* 20lb “canner” tomatoes * 10lb red onion * 4lb jalapeño peppers * 1.25lb serrano peppers * 4 heads garlic * Kosher salt to taste (a bit over 1/2 cup) * White vinegar to taste (about 2 cups) * Fire
Slice the onions into large discs and remove the stem & blossom ends. Grill the onion, tomato, peppers, and garlic until properly charred. Core the tomatoes. Peel/press the garlic to remove from skins. Trim the long stems from the cilantro. Run all the produce through a food processor with pulses until desired consistency. Simmer until foam subsides. Season with salt and vinegar to taste. Ladle into clean one-pint jars and process in hot water bath canner or pressure canner for … (checks FDA regs) … 20 minutes.
chef-keef
Holy batch size, Batman!
Looks really good, nice work.
norepedo
Do you skin the tomatoes? Do you add the cilantro after simmering and before the canning?
3 Comments
Historical context here [https://www.reddit.com/r/SalsaSnobs/comments/xa8us9/suggestions_on_spicier_salsa_ratios/](https://www.reddit.com/r/SalsaSnobs/comments/xa8us9/suggestions_on_spicier_salsa_ratios/)
Ingredients:
* 20lb “canner” tomatoes
* 10lb red onion
* 4lb jalapeño peppers
* 1.25lb serrano peppers
* 4 heads garlic
* Kosher salt to taste (a bit over 1/2 cup)
* White vinegar to taste (about 2 cups)
* Fire
Slice the onions into large discs and remove the stem & blossom ends. Grill the onion, tomato, peppers, and garlic until properly charred. Core the tomatoes. Peel/press the garlic to remove from skins. Trim the long stems from the cilantro. Run all the produce through a food processor with pulses until desired consistency. Simmer until foam subsides. Season with salt and vinegar to taste. Ladle into clean one-pint jars and process in hot water bath canner or pressure canner for … (checks FDA regs) … 20 minutes.
Holy batch size, Batman!
Looks really good, nice work.
Do you skin the tomatoes? Do you add the cilantro after simmering and before the canning?