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게시물ID : cook_166909짧은주소 복사하기
작성자 : sodoge★
추천 : 10
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등록시간 : 2015/11/13 13:42:00
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The roundupBoiling water for peeling tomatoesAn ice bath to help with the peelingI started with the bigger ones, this is a beefsteak the size of a grapefruitAbout 30 seconds for each tomato should do the trick, a little longer for the less ripe onesAnother 30 seconds or so in the ice bathAfter the beefsteaks, I did 4 at a timeHere they are all peeled and ready to go into the ovenI put them in the oven with the jalapeños at a temp of 400 degrees FahrenheitI sautéed only 2.5 onions since that was enough. Also cooked them with 10 garlic clovesI was sure to sterilize the jars in boiling water for at least 5 minutesAlso boiled the bands of the lids for a bit, but I hand washed the insertsAfter 40 minutes in the oven, I removed the jalapeñosHere's the onion/garlic mixA total of 45 minutes in the oven, it was time for the tomatoes to come outI didn't have a bowl big enough so I used my dad's 12 quart potA good handful of kosher (never table) saltA pinch of paprika for that slight smokey tasteSome black pepperCumin since it is a great compliment to many Hispanic dishesCilantro, the foundation of any great salsaI ended up using 3 limes' worth of juiceApple cider vinegar for balanceThe Immersion blenderAfter adding the onion/garlic mix and less than half of the peppers, I blended it allThe fun part: taste testingAfter canning 6 jars, I just added the rest of the peppers to make an extra hot batchI boiled the filled jars for at least 15 minutes eachThe least fun part: cleaning upI made a rudimentary funnel to make canning a lot easier since there isn't one in the houseThe finished product, 8 pints of salsa that should last a while
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