Roasted Poblano Salsa
Roasted Poblano Salsa Recipe
INGREDIENTS (Makes 7 or 8-pint jars of salsa)
10-12 large ripe red tomatoes
15 roasted poblano peppers or other mild chili pepper (see instructions below)
4 fresh jalapeño peppers (sliced)
3 cups chopped red or yellow onions
4 cloves garlic, minced
1/4 cup fresh chopped cilantro
3 teaspoons fine sea salt (I use this one)
1 cup apple cider vinegar
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon brown sugar
DIRECTIONS
Laurie’s Tip: If you want milder salsa, you can remove the seeds from the jalapeño peppers. I did not as I like my salsa spicy!
Step 1: Blanch and peel your tomatoes. To do this, start with firm, ripe tomatoes. Using a sharp knife, core the tomatoes. Boil a pot of water. Add tomatoes to the boiling water--no more than a dozen at a time. More than that is hard to handle quickly. Boil for 30-60 seconds, remove tomatoes from the boiling water, and immediately put the tomatoes in an ice-water-filled sink or bowl. As they chill, you will see the skins start to pull away from the meat of the tomato. Remove the tomatoes from the ice water. The peels should come off easily. Roughly chop the peeled tomatoes.
Step 2: Roast your poblano peppers. Wash peppers thoroughly, dry, and leave whole with stems intact. Preheat oven broiler on low. Line a baking pan with foil. Place the peppers on the pan and roast for 35-40 minutes, turning once with tongs, or until the outsides are somewhat blackened (or browned) and peppers feel softened. You should be able to see the outer layer blistering, cracking, and starting to pull away from the flesh.
Step 3: With tongs, remove the peppers from the baking pan and put them into sealable bag or a bowl and cover with plastic wrap to contain the steam. Let the peppers cool long enough so that you can handle them, 10-15 minutes. When the peppers are ready, you should be able to gently pull the stem and seeds right out. Or carefully cut the pepper in half and remove just the seeds. Use your fingers or a paper towel to rub off the tough outer skin. Coarsely chop peppers when done.
Step 4: Combine all ingredients in a stockpot and bring to a boil. Simmer for 10-15 minutes, stirring occasionally. I like to taste and adjust the salt and seasonings as needed.
Step 5: Use an immersion blender in the pot to blend it up.
Step 6: To can this salsa: Ladle the salsa in to hot, sterilized jars, leaving 1/4″ headspace. Affix the lids and rings and process for 15 minutes in a water bath canner. (Adjust times accordingly if you live at higher altitudes.)
