Filed Under: hot, peppers, salsa, Sides, spicy

Hot, Hot, Hot Tomato Salsa

Feeling Hot,Hot,Hot.

March 17th, 2016

From The Complete Book of Pickling by Jennifer MacKenzie

As the name says, this salsa has lots of heat: slow, deep heat from the dried chile peppers and fresh, zingy heat from two varieties of fresh hot peppers. Be sure to label this with flames when storing and serving it so you don't get it confused - it's not for the meek.  
Ten 8-ounce (250 mL) or five pint (500 mL) jars
  • 14 cups chopped peeled plum (Roma) tomatoes 3.5 L
  • 3 cups chopped onions 750 mL
  • 2 cups chopped red bell peppers 500 mL
  • 3⁄4 cup finely chopped seeded yellow wax (hot banana) peppers 175 mL
  • 1⁄2 cup finely chopped seeded jalapeño peppers 125 mL
  • 2 tbsp minced garlic 25 mL
  • 2 tbsp granulated sugar 25 mL
  • 2 tsp pickling or canning salt 10 mL
  • 1 tsp ground cumin 5 mL
  • 13⁄4 cups cider vinegar 425 mL
  • 2 dried hot New Mexico chile peppers
  • 1 cup boiling water 250 mL
  • 2 tbsp chopped fresh oregano or cilantro (optional) 25 mL
  1. To avoid burns, wear disposable rubber gloves when handling hot peppers and be sure to wash all utensils and the cutting board well after preparing the peppers. If you use 8-ounce (250 mL) jars, they may not all fit in your canner at once. Let extra jars cool, then refrigerate them and use them up first. To avoid this problem, I like to pack some in pint (500 mL) jars and some in 8-ounce (250 mL) jars. That way, I also have different sizes and can open the size I know I'll use up within a few weeks.

  2. In a large pot, combine tomatoes, onions, red peppers, yellow wax peppers, jalapeños, garlic, sugar, salt, cumin and vinegar. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil gently, stirring often, for about 1 hour or until salsa is reduced by about half and is thick enough to mound on a spoon.

  3. Meanwhile, prepare canner, jars and lids (see pages 7 to 8).

  4. In a heatproof bowl, combine dried chile peppers and boiling water. Let stand for about 30 minutes or until peppers are softened. Remove peppers from liquid and discard liquid. Discard stem and seeds and finely chop peppers. Stir into salsa with oregano (if using) and boil gently, stirring often, for 5 minutes to blend the flavors.

  5. Ladle hot salsa into hot jars, leaving 1⁄2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot salsa. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.

  6. Place jars in canner and return to a boil. Process for 20 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.

Hot, Hot, Hot Tomato Salsa
Colin Erricson

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