Spanish Tomato Salsa
- Kid-friendly
- Low sodium
- Low fat
- Gluten free
Ingredients
- 4 New Mexico dried chilies
- 8 cups (2 L) chopped seeded peeled tomatoes
- 1-3/4 cups (425 mL) chopped peeled roasted red sweet peppers (shepherd or bell)
- 2-1/2 cups (625 mL) chopped Spanish or sweet onion
- 2 cloves garlic, minced
- 1 small sprig (about 3 inches/8 cm long) fresh rosemary or 1 tsp/5 mL dried rosemary
- 1/3 cup (75 mL) sherry vinegar
- 1 tbsp (15 mL) sherry vinegar
- 1 tbsp (15 mL) salt
- 1 tbsp (15 mL) granulated sugar
- 1-1/2 tsp (7 mL) smoked paprika
- 1/2 tsp (2 mL) ground cumin
- 2 tbsp (30 mL) lemon juice
Preparation
In skillet over medium heat, toast chilies until lightly darkened on all sides; remove from skillet and let cool.
Break open and discard seeds. In spice grinder, grind chilies to coarse powder. Stir into large saucepan with tomatoes, sweet peppers, onion, garlic, rosemary, vinegar, salt, sugar, paprika and cumin; over medium-high heat, bring to boil, stirring. Reduce heat to medium and simmer, uncovered and stirring often, until no longer watery, 30 to 45 minutes. Remove rosemary sprig. Stir in lemon juice; simmer for 2 minutes.
Ladle into 4 sterilized 500 mL canning jars, leaving 1/2-inch/1 cm headspace and stirring to release any air pockets. Seal with prepared discs and bands. Process jars, immersed in boiling water, for 20 minutes. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL jars.
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