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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Tomato-Garlic Salsa

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Tomato-Garlic Salsa Empty Roasted Tomato-Garlic Salsa

    Post by Lobo Thu 21 Jan 2016, 11:05 pm

    Roasted Tomato-Garlic Salsa Img90l
    Roasted Tomato-Garlic Salsa
    Roasted Tomato-Garlic Salsa Translucent
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    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 24
    Plum tomatoes have firm flesh that holds up well during cooking, making them a good choice for this spicy salsa. Other varieties can be substituted, but make sure the tomatoes are not overripe. To tame the heat in this versatile salsa, use only 1 jalapeño chili.






    • 252

    Ingredients:


    • 3 1/2 lb. plum tomatoes or other firm-fleshed sauce tomatoes
    • 1 or 2 jalapeño chilies
    • 3 Tbs. olive oil
    • 1 large white onion, cut into chunks
    • 10 large garlic cloves, unpeeled
    • 1/4 cup fresh lime juice, or to taste
    • 1 tsp. salt
    • 1/3 cup chopped fresh cilantro, or to taste

    Directions:

    Have ready 6 hot, clean half-pint jars and their lids.

    Preheat a broiler.

    On a baking sheet, stir together the tomatoes, chilies and 2 Tbs. of the olive oil. Broil until lightly and evenly charred, 6 to 10 minutes. Transfer to a plate and let cool slightly. Halve, core and seed the tomatoes. Halve and seed the chilies. Place the chilies in a food processor.

    Preheat an oven to 425ºF.

    On the same baking sheet, stir together the onion, garlic and the remaining 1 Tbs. olive oil. Roast until tender and charred at the edges, 10 to 12 minutes. Add the onion to the processor. Squeeze the cloves from the garlic skins and add the cloves to the processor. Process until finely chopped. Add the tomatoes and pulse until finely chopped. Transfer the mixture to a large nonreactive saucepan and stir in the lime juice and salt. Bring to a boil over medium-high heat, reduce the heat to low and simmer, uncovered, for 15 minutes. Add the cilantro and simmer for 5 minutes.

    Ladle the hot salsa into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

    Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to 6 months. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 6 half-pint jars.

    Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

      Current date/time is Thu 28 Mar 2024, 9:16 am