Because I’m still fearful of attempting to actually “can” anything, here’s my wussy version which includes putting the salsa in mason jars so it looks like you canned them, and then placing them in the freezer instead.
I’ve called this recipe the Happy Hour salsa for two reasons. The first is because the salsa has a restaurant-like consistency to it; thick, smooth, with little chunks of yumminess in it. Secondly, this salsa has sneaky heat. You know, the kind of heat that you only notice when you try to stop eating it? And then you reach for your margarita to ease the heat, but before you know it you’re back to the chips… then the margarita…chips…straight Tequila shots… you get the picture. This salsa will get you drunk.
How to make it:
Makes: Lots. Probably about four pints, or 8 cups.
- 2 cans (14 oz.) of stewed tomatoes or 1 large can (28 oz.) of whole tomatoes with juice (for Paleo: blanch two pounds of roma tomatoes, cool, and remove skins)
- 2 cans diced tomatoes with green chilies (for Paleo: blanch another two pounds of tomatoes and add two chopped fresh green chilies)
- 1/2 cup chopped onion
- 1 whole jalapeno, seeds and membranes removed, minced
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 teaspoon cumin
- 1/4 teaspoon sugar
- 3/4 cup chopped fresh cilantro
- Juice of one lime
- Place all of the ingredients in a large food processor or blender and process until desired consistency. If you have a smaller food processor (like me), you may need to do it in batches to avoid a sea of tomato products flooding down the side of your cabinets. Bummer.
- If you plan to serve it, refrigerate it for about an hour to chill the salsa and let the flavors mingle a bit. Otherwise, you can toss the mixture into mason jars or other freezer safe containers. Be sure to take a picture of your salsa which makes it look like you have canned it.
Recipe adapted from The Pioneer Woman
Nutrition (per 1/2 cup serving):
20 calories, 1 g. fat, 1 g. protein, 4 g. carbs, 1 g. fiber. WW PointsPlus: 1