The best way to peel tomatoes is to get a large pot of water boiling and then place the tomatoes in the boiling water for 30 seconds.  (Some suggest placing them in ice water next, but that isn’t necessary for this recipe)  When you remove the tomatoes from the boiling water their skins will start to split (you may need to assist them by piercing them with the tip of a knife) and they can then be easily peeled.
Ever since my return from California, I knew Mexican Food was something I had to perfect at home. A noble cause since I knew next to nothing about cooking back then and had no idea about procurement and use of special ingredients. For nearly 15 years, though, I have tried. For nearly 15 years I’ve experimented, failed, learned my lessons and adjusted… To a point where I now feel reasonably confident doing what I joked about upon leaving sunny Southern California: Writing a Beginner’s Guide To Mexican Food.
Hey Beth – sorry about that. The notes somehow went missing. I’ll add them again, but here’s a great article about canning salt. Basically, you can sub in kosher salt or even table salt (although use a bit less since the granules of table salt are finer)…it’s best to try to use a kosher salt without any additives (canning or pickling salt is pure salt without any anti-caking agents) if possible.
Using two kinds of chiles creates the depth in this salsa. The dried arbol chiles add a vivid pop of heat, and the jalapeños contribute a freshness that's perfect with tomatoes. The salsa comes from Barbara Mozqueda, a San Francisco cook who with her husband, Vidal, hosts big backyard parties. The salsa is excellent with Vidal's Carne Asada with Nopales and Spring Onions.
Making this right this very second. Following exactly to start with..except am throwing in a couple of Thai peppers along with the 4 smallish jalapenos...which I may regret...them things are supposed to be killer hot. I will say, that it is taking significantly longer than the 10 minutes prep time for the water to simmer off (step 2), but I'm in no huge hurry....I have wine.
Can’t wait to try this! On another note, do you know how I can get your recipes to print without the ad in the middle? The ad used to show up but wouldn’t print. Now it’s printing and I can’t get rid of it. I’ve tried going to “ad options” but I believe that just changes the types of ads I see, not taking the ads away. It’s just annoying that a lot of the recipes are printing in 2 pages now because of it. Any direction you can give would be great. Thanks!
Mexican food, essentially, mirrors the country of Mexico itself: a proud indigenous culture attempted destroyed by an overpowering invading force but managing to somehow withhold enough principles and key elements to remain entirely its own while becoming something decidedly new: A mix of tradition and innovation all stirred up in a melting pot for some 500 years to create flavors that are neither Mesoamerican nor Spanish, but decidedly Mexican: hearty, comforting, powerful, colorful and full of spice!

#throwbackthursday to that day in November when I ate “The Beast” at @grisengrillbar in 10 minutes because this young lady really wanted to show me her new eatery... I plan to publish a full review of @motleycph after my next trip to Copenhagen but for now trust me when I say they’re worth a visit for a glass of wine, their broad smiles and the local bread and artisan butter combo alone... Just saying... #grisen #visitcopenhagen #bøfsandwich #brunsovs #bearnaisesauce #johanjohansen #foodie #foodblogger #burger #junkfood #feedfeed #f52grams
Have sterilized pint jars and lids and screw caps ready (they should all be washed in very hot water). Use a canning funnel and ladle hot salsa into jars, leaving a ½-inch head space. Wipe rims clean with a damp cloth and carefully place lid on and screw cap in place.  Process in a boiling water bath for 15 minutes, then place upright on counter for 24 hours (see recipe notes for link to USDA Canning Guidelines). You will hear popping sounds as the jars seal. If after 24 hours, any haven't sealed, put in refrigerator to use now.
The price of jars has gotten ridiculous. I blame the home decorating trend that uses mason jars. Whenever something gets trendy, prices go up. It used to be that I could pick up jars at the local thrift stores for 25 cents each. Now, they want a dollar or more for those same jars. I can buy new at the local hardware store for less than that. It drives me nuts.

Bear in mind that Mexican Cuisine is an overwhelmingly large subject. In this series, we’ll shy away from the most complex of dishes and stick with some basic sauces, staples and dishes. They will be familiar to most, but probably not in the form you will see them here and that’s exactly my idea behind this series: to explore the recognizable in more authentic ways! By Mexican standards, the dishes in this series would mainly be considered street food, and that’s not a bad thing. There’s nothing wrong with street food… Street food is a huge part of Mexican food culture – and hey, tacos are street food!

Not many paragraphs into the introduction, the working title warped into something more along the lines of “Mexican Food: A Love Affair!”. When, a few more paragraphs into the original article, I realized that one post was simply not enough to detail my admiration for Mexican food culture: I threw the question up on my Instagram: “Should I do an entire beginner’s guide to Mexican Food?”


I just made my 4th batch of this salsa tonight. We have a huge vegetable garden and have been making it when enough tomatoes ripen. Absolutely love this recipe. I followed it exactly and have made 36 pint size jars. Have given away about half so I will make another 2 batches when the rest of the tomatoes are ready. Everyone loves it. Thank you so much for sharing this and the perfect instructions you gave!
Here is a tasty homemade salsa to accompany your crispy tortilla chips.  Many salsa recipes call for canned tomatoes and chilies (i.e., already cooked).  I find that using fresh ingredients, and then cooking the salsa briefly, yields the best flavor.  It sweetens the tomatoes and brings out their flavor.  (Note, canned tomatoes have also been semi-cooked)  The other purpose cooking it serves is to bring the mixture up to the required temperature for canning. 

I have now made 61!jars of salsa and not sure it will get us through til next summers tomatoes! For the past month my family is eating 2 jars a week, and would eat it daily if I didn’t ration it! I got some extra tomatoes this week that I was going to just quarter and can, but made the last 13 jars instead since they love it so much! I usually share my canning with friends but they won’t get much of this!I highly recommend this recipe. We like the addition of bell peppers!
I made this recipe and canned it today. I pretty much followed the recipe except that I put in 1/4 cup chopped cilantro (and left out a little bit of the onion and jalapeno, about 1/4 worth). Instead of cayenne pepper, I put in a finely chopped cayenne pepper since I had so many from my garden. My tomatoes were not Roma and were pretty juicy. Result: Very Hot!!! (so maybe a whole cayenne pepper was too much??), and only made 3 1/2 pints (I realize results can vary, and my tomatoes probably cooked down quite a lot). All in all, very tasty! PS: Thanks for reminding people to wear rubber gloves when handling hot peppers! I will probably try this again with the other variety of tomatoes that I grew this summer, Russian Black (the ones I use today are called Stupice).
This is REALLY good salsa, I’m making more today. I made one batch as written, and a second test batch with green tomatoes without the addition of the paste and sauce and it was also good. You might want to move that great infographic up higher on the page, I totally missed it until I came back to comment after making the recipe :). Thanks for sharing, great recipe!

I made this and cut the recipe in half, I have a question about safety because I accidently added 2 tsp sugar instead of 1.5 tsp ( half of 1 Tbls) I also added a bit more white vinegar and then 1/4 tsp cumin and 1/8 cup fresh lime juice. I didn’t peel the tomaties or get rid of the seeds and now I’m concerned I will die of botulism ….. I’m new to this so should I toss them or will it be ok?

I made this and cut the recipe in half, I have a question about safety because I accidently added 2 tsp sugar instead of 1.5 tsp ( half of 1 Tbls) I also added a bit more white vinegar and then 1/4 tsp cumin and 1/8 cup fresh lime juice. I didn’t peel the tomaties or get rid of the seeds and now I’m concerned I will die of botulism ….. I’m new to this so should I toss them or will it be ok?


Chris Munn, it's so nice to meet someone with Peruvian connections! What a treat that your wife has introduced you to so many Peruvian favorites. I've found that Peruvians are very proud of their cuisine and every region has their own specialties. I'm glad you found this salsa recipe. It's simple to prepare and my favorite salsa. Thanks for coming by and leaving a meaningful comment.
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