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El Mariachi Salsa




Source of Recipe


Internet


Recipe Introduction


This red salsa is medium hot; if you prefer a tamer or more fiery sauce, you can adjust the proportions of mild and hot chiles (just be sure not to exceed 2 pounds of chilies total). Wear rubber gloves while handling chiles; or, if you work without gloves, wash your hands with soap and water before touching your face.


List of Ingredients




5 pounds (about 10 large) firm-ripe tomatoes, peeled, cored, and chopped
1 pound onions, chopped
1 pound (about 6 large) fresh mild green chiles such as Anaheim, seeded and chopped
1 pound (about 35) fresh green or red jalapeno chiles, seeded and chopped
1 ¼ cups cider vinegar (5% acidity)
2 teaspoons salt



Recipe



In a heavy-bottomed 6 to 8 quart non-aluminum pan, combine tomatoes, onions, mild and jalapeno chiles, vinegar, and salt. Bring to a boil over high heat, stirring often; then reduce heat and simmer, uncovered, stirring occasionally, until thickened (about 10 minutes).

Fill prepared, hot pint jars with hot salsa, leaving ½ inch headspace. Gently run a narrow nonmetallic spatula between sauce and jar sides to reduce air bubbles. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 20 minutes. Or omit processing and ladle into pint freezer containers, leaving ½ inch headspace; apply lids. Let cool; freeze or refrigerate.
Makes about 6 pints.
Storage time. Processed: Up to 1 year. Unprocessed: Up to 3 weeks in refrigerator; up to 6 months in freezer.