Oct 04 2009
First, I have a confession to make. I’ve never made very good salsa. Fresh, cooked, it doesn’t matter. I’ve always happily left salsa up to the pros, until I tried the salsa that my friend’s mom makes each year. It’s good stuff – not too hot (I’m a wimp like that), but not too mild. During a sneaky raid by my friend’s dad, I got the recipe. Or something masquerading as a recipe.
At any rate, when my mom and I decided to make salsa this summer, we decided to try this recipe of sorts. We made a few minor adjustments, and though I would choose to tweak things a bit next time, we’re happy with our first attempt.
Our salsa is very mild. My mom grew a pepper plant this year, but when she bought it, it was only labeled as “salsa peppers.” I had no idea what that meant but thought perhaps they were peppers that packed a little heat. When I arrived at my parents that day, I took one look at the plant and realized my theory was wrong: they were poblanos. Now, I love poblanos. I love the flavor, I love the deep green color, and I suppose I love that they don’t set my mouth on fire. They are a great choice for making salsa, but if you want yours to pack some punch, add a few jalapenos to the batch (it’s up to you if you want to keep or remove the ribs and seeds).
3 cups tomatoes, coarsely chopped
5 garlic cloves, minced
6 ounces tomato paste
3/4 cup white vinegar
1 tablespoon sugar
1 tablespoon salt
1/2 cup diced onion
1 cup diced poblano peppers
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
Combine all ingredients in a nonreactive pot and bring to a boil; simmer for 30 minutes and process in a boiling water canner for 20 minutes. See Canning 101 for additional tips and tricks.