Ingredients
Method
- Remove the skin from the tomatoes. Remove the seeds and dice the tomatoes.
- Remove the seeds from the jalapeno peppers and finely chop. (ALWAYS use rubber gloves when working with hot peppers. Without them, the capsaicin can burn your skin.)
- Dice the red onion.
- Remove the seeds and the membranes from the Anaheim chili peppers. Chop the cilantro.
- Place the Anaheim chili peppers in the blender with half a cup of water and puree about one minute or until smooth.
- Mix all ingredients in a large pot. Bring to a boil, reduce heat, and simmer until thickened. If you aren't canning, simmer until the onion is tender.
- For canning: ladle hot salsa into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Nutrition
Notes
Makes 7 12-ounce jars, or 10 ½ cups.
This is very spicy. For less heat, leave out some or all of the Anaheim chili peppers.