2 gallons whole roma tomatoes, pulp and seeds removed and coarsely chopped
1 dozen jalapeno peppers
5 anaheim chili peppers
3 bell peppers, seeded and coarsely chopped
10 cloves garlic, coarsely chopped
3 large shallots or 1 small onion, coarsely chopped
3 limes
2 T. sugar
2 T. salt (may need more, taste at the end and add if necessary)
1/4 cup minced fresh cilantro
1 T. chipotle chili flakes or 1/2 T. chipotle chili powder (adjust according to taste and heat preference)
Place the tomatoes in a large stockpot and bring them up to a simmer over medium heat. Meanwhile, grill the jalapenos and anaheim peppers until lightly charred and on all sides. Remove them to a plate and allow them to cool for a few minutes before removing the core and seeds, then coarsely chopping and adding them to the pot. Add the bell peppers, garlic, and shallots to the pot, along with the sugar and salt, give it a good stir and let it simmer for about 30 minutes. Squeeze the three limes in, then use an immersion blender to pulse it until it forms a sloppy and slightly chunky puree. Add the chipotle and fresh cilantro, and adjust the salt if needed. If you want more heat, puree 3-4 fresh jalapenos with a cup of the salsa in a separate container and stir it in. Ladle into containers and allow to cool at room temperature for an hour or so before refrigerating. You may hot water bath can this, or it'll keep in your fridge for up to 3 weeks.
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