Mild Salsa
AppetizersBell PeppersCanning and Jam-MakingDips and Salty SpreadsGarden Vegetable RecipesGrey CupJar Mixes and KetchupsMexican-Inspired CuisineSnacksSuper BowlTomatoesVegetables
Ингредиенты
- 2 tbsp cornstarch
- 1/3 cup (75 ml) lime juice
- 4 1/2 lb (2 kg) ripe tomatoes, coarsely chopped
- 1 can (29 oz/820 ml) tomatillos, drained and quartered (see note)
- 1 Spanish onion, chopped
- 4 coloured bell peppers, seeded and finely diced
- 1 green bell pepper, seeded and finely diced
- 6 tbsp (50 g) chopped jalapeno pepper (or to taste)
- 2 cloves garlic, chopped
- 1 can (5.5 oz/156 ml) tomato paste
- 3/4 cup (180 ml) white vinegar
- 1 tbsp brown sugar
- 1 tbsp coarse pickling salt
- 1 tbsp chipotle sauce
- 1 tbsp mild paprika
Инструкция
- Prepare the jars and lids in boiling water.
- In a small bowl, dissolve the cornstarch in 2 tbsp (30 ml) of the lime juice. Set aside.
- In a large pot, combine the remaining ingredients. Bring to a boil and simmer over medium heat for 25 minutes, stirring a few times. Add the cornstarch mixture and continue cooking for 2 minutes or until the mixture thickens slightly. Adjust the seasoning.
- Spoon the salsa into the hot jars, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.
- Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.
- Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. Process for 15 minutes from the moment the water starts to boil.
- Remove the jars from the water.
