Salsa (Carmen Rubalcava)

The number of jalapeno peppers determine how hot the salsa is -Carmen uses 15 which is 2 jalapenos per pint it was  hot!

I would say use 10 for hot,  5-7 for medium and 2 for a mild salsa

10   Jalapeno Peppers     

1/2 bunch cilantro

1 medium onion

4 to 5 cloves garlic

Tomatoes blanched and peeled 

1 teasp salt

Cut end off peppers leaving seeds.  Adding just a little water (1/4 cup)  Blend in blender until seeds are dissolved.  Then add cilantro, onion cut in quarters, and garlic and blend but she pulsed it on off so it left texture and wasn’t completely blended.  Then she blended raw tomatoes the same way one second with the blender on then off a second so they had some chunkiness to them.  She poured the pepper, onion, garlic cilantro mixture into the bottom of a four quart pan.  She then added the chopped/blended tomatoes until the pan was 7/8 full.  This will give you 7 pints of salsa,  fill jars and water bath for 35 minutes.  The mixture will be separated when done.  After it is cooled you can turn jars and shake a little to redistribute mixture. Carmen didn’t use salt but I might use some and maybe vinegar for safety

Submitted by: Diane Batschi