Walt's World Famous Salsa
Our neighbor Lil came over and showed us how she makes Salsa. I took her recipe and changed a few things and this is how I made it on Feb 18, 2007. I used some of the peppers that we froze from last season's garden. Since the peppers I grow are not as big as what you’d get from the market, you may want to adjust the number of peppers you use.
7 small Anaheim peppers
1 small Habanera pepper
14 small Jalapeño peppers
4 small Serrano peppers
4 Cayenne peppers
2 Thai peppers
8 Cloves of Garlic
1 small brown onion (chopped in kind of large chunks)
1 Tablespoon kosher salt
2 Limes (juice of)
4 to 6 Cans of whole tomatoes and the juice. The more cans, the
cooler the salsa.
Good handful of Cilantro, or to taste (about 1/2 to 3/4 of the bunch
from the market)
Boil peppers for 10 minutes or so (until they start to change color).
Chop peppers (in a blender) and put in a large pot. I do the Habanera and a few other peppers by themselves to make sure there are NO big chunks of habanera. Then I do a ruff chop on the remaining peppers. Put it all in a large pot
Chop cilantro and garlic (do together) in a blender. Put in pot with chopped peppers.
Do a rough chop on the tomatoes and add (with the juice) to the pepper mix.
Add salt (I also add a "little" sugar, maybe a tablespoon)
Add juice of 2 limes, or to taste
Now, what I do is, I bring this “mixture” to a boil until it reaches 180 degrees. When it reaches 180 degrees I add the chopped onions. Then I put this ‘hot’ salsa mix into canning jars leaving a ½ inch head space. I put the lids on just ‘snug’, then put the jars into a large pot of boiling water (4 jars at a time) for 10 minutes or so. Take the jars out and tighten the lids and let cool.
I keep the jars refrigerated. They'll keep a long time. After opening, I'd discard after a week or so (if it isn't used up by then). Enjoy!