posted by Deborah 08-03-101 6:39 AM
Bumper Crop Green Chili Salsa
6-12 fresh jalapeno chilies
about 1 pound fresh green poblano (ancho), pasilla or Anaheim chilies
12 cups (about 5 pounds) coarsely chopped ripe tomatoes
2 cups coarsely chopped onions
1 cup chopped fresh cilantro (coriander)
1 1/4 cups lemon juice
2 tablespoons minced garlic
2 teaspoons dried oregano leaves
1 to 3 teaspoons salt (optional)
Place peppers in a single layer and slightly apart in a 12 x 15 inch pan. Broil 3-4 inches below heat until skins blister all over, about 15 minutes total; turn as needed. Let cool. Wearing gloves, pull off and discard skins and stems. Rinse out seeds. Drain and coarsely chop chilies.
In a 6-8 quart pan, combine the rest of the ingredients except salt. With pan uncovered, bring to simmering over high heat. Reduce heat and simmer for 10 minutes, stir occasionally. Add salt to taste.
To Freeze: Ladle cool salsa into small serving-size containers, filling within 1/2 inch of top. Close and freeze up to six months.
To Can Salsa: (Different from usual) Bring water in canner to simmering over high heat. Using tongs, lower jars onto rack in pan. With pan uncovered, bring water to 185 degrees , then keep temperature at 180 degrees to 190 degrees for 20 minutes. Allow to cool. Can be kept up to two years. Any that don't seal can be refrigerated up to ten days.