Tuesday, February 18, 2014
My husband loves the salsa at On the Border, so it was imperative that I try to create it. He thinks this is pretty darn close. This recipe makes about 10 pint jars, so you'll need to know the canning process or have air-tight containers and good freezer space.
20 vine ripe tomatoes
Four 28-ounce cans crushed tomatoes
6 fresh jalapenos
1/4 C lime juice
1/4 C cumin
1 bulb garlic, peeled and rough chopped
2 large yellow onions, chopped
2 T salt
1/8 C red chili flakes
1/2 C cilantro, chopped
Preheat the oven to 400 degrees. Lay all of the jalapenos and serranos in a single layer on a sheet pan. Roast them until they are soft. When they are cool enough to handle, remove the stems and rough chop all of the peppers.
Bring a pot of water to boil and add in four to five tomatoes. When the skins start to crack, take them out of the water. When they are cool enough to handle, peel the skins off of the tomatoes and cut them in half. Repeat with remaining tomatoes until they are all peeled.
In a very large bowl, add all of the ingredients. Blend to your desired consistency in batches in a blender (or use an immersion blender in the big bowl). Ladle batches into pint jars and can or ladle batches into freezer containers and freeze. If canning, follow your normal canning procedures.