I called this salsa NuMex because all the peppers were developed at the New Mexico State University...
Fire Roasted because it is I love the flavor that roasting brings out of the tomatoes and peppers...
So I use the Vortex in the inverted position for this...Not quite as hot and fast as when in the volcano mode but it gives me a little more room for produce...
Blistered about 3.5# of NuMex Heritage Big Jim peppers...AKA Med-hot Hatch peppers...This is not 3.5#
While the peppers steamed a bit and cooled a lot in a covered bowl...
I started roasting 12-14 pounds of garden tomatoes...
I use a section of CI grate for the tomatoes because it gives a nice char to the tomatoes...This adds to the character of the salsa...
If you don't want the flecks of char in your sauce then leave the tomatoes whole...
In this pic you can see the juices in the tomatoes is starting to boil a bit...That is a very done tomato and sometimes the skins fall off trying to get them to the bowl...Those that don't slip right off later...
As for the juice that is in the bowl when the tomatoes are chopped, I dump that in the pot and cook it down while the other produce is getting chopped...
I think it adds a deeper tomato flavor to the finished product...
Peeled and chopped the Hatch peppers...
Chopped 1.5# of sweet onion and more than half a pound of Jalmundo...Another NuMex variety...Very hot jalapeno peppers...
I didn't roast the onion and Japs this time because I wanted some more texture in the salsa...And that's why I don't add the peppers and onions till after the tomatoes have cooked for some time...
Everyone in the pot Smells fantastic...
While that heats up we add a couple bunches of cilantro, huge amounts of garlic and some S&P...Also dumped in a bunch of lime juice to up the acidity...No vinegar in my salsa...
A couple sample bowls for me and Mrs. FREAK...Quality control is important you know
And we ended up with 24 half pints of glory...
Although I now have only 20 jars left...I think I should have made more
Anyway thanks for stopping by on salsa day...
Fire Roasted because it is I love the flavor that roasting brings out of the tomatoes and peppers...
So I use the Vortex in the inverted position for this...Not quite as hot and fast as when in the volcano mode but it gives me a little more room for produce...
Blistered about 3.5# of NuMex Heritage Big Jim peppers...AKA Med-hot Hatch peppers...This is not 3.5#
While the peppers steamed a bit and cooled a lot in a covered bowl...
I started roasting 12-14 pounds of garden tomatoes...
I use a section of CI grate for the tomatoes because it gives a nice char to the tomatoes...This adds to the character of the salsa...
If you don't want the flecks of char in your sauce then leave the tomatoes whole...
In this pic you can see the juices in the tomatoes is starting to boil a bit...That is a very done tomato and sometimes the skins fall off trying to get them to the bowl...Those that don't slip right off later...
As for the juice that is in the bowl when the tomatoes are chopped, I dump that in the pot and cook it down while the other produce is getting chopped...
I think it adds a deeper tomato flavor to the finished product...
Peeled and chopped the Hatch peppers...
Chopped 1.5# of sweet onion and more than half a pound of Jalmundo...Another NuMex variety...Very hot jalapeno peppers...
I didn't roast the onion and Japs this time because I wanted some more texture in the salsa...And that's why I don't add the peppers and onions till after the tomatoes have cooked for some time...
Everyone in the pot Smells fantastic...
While that heats up we add a couple bunches of cilantro, huge amounts of garlic and some S&P...Also dumped in a bunch of lime juice to up the acidity...No vinegar in my salsa...
A couple sample bowls for me and Mrs. FREAK...Quality control is important you know
And we ended up with 24 half pints of glory...
Although I now have only 20 jars left...I think I should have made more
Anyway thanks for stopping by on salsa day...
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