We started with the Pioneer Woman’s recipe as a base. You know Dad, he tweaked it and tweaked it until he had it way he liked it. This salsa is the result.
28-oz can diced tomatoes
15-oz can diced tomatoes
1 anahiem chile, roasted and diced (or 4-oz can)
1/2 bunch cilantro, minced
1/2 red onion, chopped
1/3 c pickled jalapenos with juice
1 clove garlic, minced
1 lime, juiced
1/2 tsp salt
1/4 tsp sugar
1/4 tsp cumin
Put in the blender:
drained juice from 28-oz can of tomatoes (reserve tomatoes)
15-oz can diced tomatoes with juice
half the cilantro
half the red onion
drained juice from jalapenos (reserve jalapenos and dice)
garlic
lime juice
salt, sugar, and cumin
Blend in a few spurts. The salsa base should not be completely smooth.
Pour into 1/2 gallon jar. Add reserved tomatoes, anahiem chiles, rest of cilantro, onions, and reserved jalapenos. Stir well, adjust seasoning if needed. Makes 1-1/2 quarts salsa. To can, process as for canned tomatoes.
To roast green chiles: preheat the broiler, and place the oven rack as close to the broiler as possible. Cover a cookie sheet with foil, and lay the anahiem chiles on it. Roast under the broiler until the skin is charred, about 5-7 minutes. Turn chiles over and roast an additional 5-7 minutes. Remove from oven, place chilis in a ziploc bag and seal for 20 minutes. The steam will loosen the skins. Remove the skins, and freeze, or use right away. One roasted anahiem chile, diced, approximates a 4 oz can of diced green chiles.
