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.
I started hunting around for recipes, and came up with several that looked promising, but the one I settled on was from PickYourOwn.org. I just checked the link, and they’ve changed the recipe that’s posted, but I’ll be sticking with the one I have. This makes a mild homemade salsa. In 2013, we made seven batches of home canned salsa. The “boys” love salsa, even now that they have grown up.
Adela’s recipe is so simple that it’s perfect for those who are intimated about using dried chiles. It also perfect for all the dried chile lovers out there! She would always use chile de arbol, which is a tiny chile that really packs a spicy punch. Unlike other dried chiles, you don’t have to remove any of the seeds. Making this salsa recipe even easier! I recommend starting with 10-15 chiles and adding even more if you like things super spicy.
Made this today and it came out very good. Nice, easy recipe. I loved the tip about putting the tomatoes under the broiler for easy peeling, so much easier than dinking around with boiling water and ice baths. I am taking the lazy way out and freezing it in serving portions as I am all “canned out” for this summer. I used the rest of my garden tomatoes, which were a generic slicing type and tons of red grape tomatoes. I didn’t plant any romas this year as they failed last year.
I love Mexican salsa because I can use it as a dip for my chips and as an ingredient for other dishes like casseroles, pork chops, and meatloaf. What I usually use is the jarred variety, but after trying some homemade Mexican salsa during a family dinner, I was amazed by its fresh taste. At that point, I tried to search for the best Mexican salsa recipe which can be superior to the jarred salsa that I usually buy in supermarkets.
Rinse tomatoes and peppers. Core tomatoes and score a small "X" in the blossom end. Place tomatoes and peppers on hot grill and close lid. Turn frequently until peppers are charred and blistered and pretty much black all over. Tomatoes should have some blackened spots and blistered enough to remove the skins. Remove from grill. Place peppers in a bowl and cover with plastic wrap to steam for several minutes. Let tomatoes cool a bit on a cutting board until you can handle.
This is truly delicious. I don’t have an abundance of tomatoes this year but what I have are going into this salsa, pizza sauce and roasted tomato soup. All to enjoy this winter. Another plus for this salsa is it is so nice and thick it stays on your chip. Not sliding off before you can get it to your mouth! I made the recipe as written, using a variety of tomatoes. My jalapenos are a little small and I would like just a wee bit more heat in a few jars, but that is the only adjustment I will make.
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.