This mild-to-medium salsa recipe has just the right zest to go with its sweetness; perfect for salsa lovers that prefer flavor over heat. A few preparation options are given within the instructions.
Yields Ten 8-oz jars.
For Mild Salsa - Cut the Anaheim and Poblano Peppers into halves. Remove the stems and seeds. Lightly oil and roast in the oven at 350°F for 20 minutes. Cool and then chop.
For Medium Salsa - Chop the Anaheim and Poblano peppers; do not roast or remove seeds.
Blanche and peel the tomatoes.Be sure to score the skins of the tomatoes before blanching to help peeling.
Core and chop the tomatoes. Doing this by hand allows you to control the chunk sizes.We usually cut the tomatoes into quarters and put into our food processor with the chopping blade and use very short pulses. Be careful not to puree the tomatoes.
Prepare remaining ingredients
Chop onions1.5 cups of dehydrated onion is equal to about 2 cups fresh.
Chop bell peppers
Combine ingredients and cook
Combine all ingredients, except tomato paste, into a large pot or slow cooker.For extra kick, add a little (teaspoon or two) of your favorite hot sauce, like Cholula or Frank's.
Simmer for 30 minutes and Stir frequently.
Stir in the tomato paste and simmer for another 5 minutes.
Canning the Salsa
Begin heating the canning pot while the salsa continues to simmer.
(about another 10-15 minutes)
Ladle the salsa into hot jars, leaving about half-inch of head space.
Process the filled jars in hot water bath for 15 minutes.