Made my second batch today. First batch was a just over a week ago and yielded 8 jars. It was quickly apparent this was not enough!! lol Family is raving about this recipe. I didn’t add the sugar either time, don’t miss it. I used the jalepenos with all the seeds and membranes the first time. Quite spicy but not unbearable. This time around, I used the seeds and membranes from 3 of 5 of the jalepenos (per batch; I doubled the recipe this time, hoping to keep some in the house for more than a couple of weeks.) It’s perfect to my taste.. probably a medium to hot level compared to store bought. My family doesn’t like chunky salsa so I threw the tomatoes in the food processor for a couple of pulses, and used the food processor for the peppers, and onions. SUCH a great tasting recipe. All I hear are complaints that we keep running out of nacho chips 😉 Thanks for sharing!!
Hi Lisa, yes, all the sources I’ve read say that bottled lime juice can be substituted for vinegar. Bottled is the key, not freshly squeezed. And adding some roasted green pepper should be perfectly fine as well. But if you have any doubt you can always buy some pH test strips (you can find them online, like on Amazon) to make sure the acidity level is correct.
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling-water canner for 15 minutes at 0–1,000 feet elevation, 20 minutes at 1,001–6,000 feet, and 25 minutes above 6,000 feet.
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When I used a combination of Roma/paste tomatoes and everyday garden tomatoes (don’t know the exact variety, but in this batch, Romas probably made up about 1/3 of the total amount of tomatoes), I needed almost six pounds of tomatoes to equal 2 1/2 cups of drained tomatoes. That’s because my non-paste tomatoes have a ton of liquid that drains off. Today, I measured 2 pounds of JUST paste tomatoes (about 12-14 small to medium Romas from my garden) and after taking the skins off, crushing lightly and letting drain, I had a little over 1 cup of drained tomatoes to use for this salsa. I do tend to err on the side of over-draining, as an FYI.
Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.
Lemon is more acidic than vinegar. If you replace the vinegar with lemon, it should be fine. If the pH is too high and you’re breeding botulism spores, there would be no obvious signs of the problem. If the pH is low enough to prevent botulism (4.6 or lower), spoilage would be likely be indicated by mold growth, bulging lids or other obvious signs of spoilage. If reprocessing is needed, it should be done within 24 hours.
As you will notice when we dive a little further into these recipes, Mexican food has a stunning range of somewhat special ingredients. From Masa Harina, the essential ingredient of corn over a wide array of chilies either fresh, dried or ground to Mexican oregano and tomatillos. Some of these may at first glance seem foreign and difficult to come by, but fear not we’ll discuss the individual ingredients as we go and they’ll be easier to come by than you think.