Chunky Tomato Salsa
Recipe from Better Homes and Gardens
Serving size: 2 Tablespoon
Yield: 5 to 6 pints
Prep Time: 2 hrs
see savings8 poundsripe tomatoes (about 16 medium)
see savings2 cupsseeded and chopped fresh Anaheim or poblano chile peppers (2 to 3)
see savings1/3 - 1/2 cupseeded and chopped fresh jalapeno chile peppers (2 large)
see savings2 cupschopped onions (2 large)
see savings1/2 cuplime juice
see savings1/2 cupwhite vinegar
see savings1/2 6 ounce can(1/3 cup) tomato paste
see savings5cloves garlic, minced
see savings1 teaspooncumin seeds, toasted and crushed
see savings1 teaspoonsalt
see savings1 teaspoonground black pepper
see savings3 cupsyellow, green or red cherry or grape tomatoes, halved
see savings3/4 cuptorn fresh cilantro
Seed, core, and coarsely chop tomatoes (you should have about 15 cups). Place tomatoes in a large colander. Let drain 30 minutes.
Place drained tomatoes in a 7- to 8-quart non reactive heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, about 1 1/2 hours or until desired consistency, stirring occasionally. Add chile peppers, onions, lime juice, vinegar, tomato paste, garlic, crushed cumin, salt, and black pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in cherry tomatoes (if using) and the cilantro. Remove from heat.
Use 15 cups chopped green tomatoes in place of the red tomatoes. Omit the initial 30 minute stand. Cook tomatoes only 15 to 20 minutes after mixture comes to boil, stirring frequently and cook, covered, after adding the chile peppers and onions, stirring frequently. Omit the tomato paste for this variation.
Reduce chopped tomatoes to 12 cups. Proceed as directed except reduce the first cooking time to about 1 1/4 hours. Stir in 3 cups chopped pineapple with the chile peppers.
Hot Chipotle Salsa:
Omit jalapeno peppers. Stir in 1, 7-ounce can chipotle peppers in adobo sauce, chopped, with the Anaheim peppers.
Per Serving: Other Carb () 1, Percent Daily Values are based on a 2,000 calorie diet