Alright this is more of a record for us for next year. One jar of salsa didn't seal-the lid was flawed from the get go but we tried anyway- which has allowed us to sample fully processed salsa. It's great, really really good heat and flavor if I don't say so myself.
20 c. chopped green and partially ripe tomatoes (~12 lbs)
6 c. finely chopped onions (2 Walla Walla, 3 regular yellow)
14 fire roasted Serrano peppers
1/2 bulb garlic
2/3 can chipotles with sauce
1/3 c. cumin seed
1/4 c. salt
1/4 c. pepper
1 T. coriander
4 c. lime juice
1/2 - 1 c. cider vinegar
We ran the onion, garlic, and peppers through the food processor for a fine chop. Then cooked the tomatoes, onion mix, and spices for approximately 45 min. Just before we started packing the sterilized jars, we added the lime juice and vinegar because I was afraid to cook off the acidity. Process the jars in boiling water canner 15 min at sea level. Made 13 and a bit pints.
We're still working on a name for the salsa and label design.
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