August 2010


What do you get when you take this:
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Throw it in the food processor, cook it up, and can it?

Use lots of chillies and leave the seeds and you end up with what I call “Hotter than Hades Salsa”!

I made this salsa during the winter, but the mid-winter tomatoes in Ontario are really awful, so the salsa ended up more heat and less flavour – spicy but bland. My husband still loved it though, so I promised him I’d make more during tomato season so he would get to experience what it should taste like.

The leftover bit that I didn’t can was eaten up quickly last night, so I think he liked the results.

Word of Warning: The reason you’re getting my husband’s interpretation of the flavour of this salsa, not mine, is that it is way too hot for me. So, if you can’t handle the heat, substitute a milder pepper for the chillies, cut back on the jalapenos, and make sure to remove all the seeds. Or marry a heat-lovin’ partner like I have! Then you can substitute hotter chillies for some of the jalapenos and leave the seeds in…

Hotter Than Hades Salsa
From The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard (they call it “Beyond Hot Salsa”)
Yield: 3 cups (750mL) – I almost quadrupled the recipe and got 14 1/2 cups.
Level: Beginner

8 plum tomatoes (about 2lbs/1kg)
1 large onion
4 large cloves garlic
4-5 jalapeno peppers, seeded
2 small hot red chile peppers, seeded (I left the seeds in!)
1/4 cup cider vinegar
2 tsp dried oregano leaves (or 2 tbsp fresh)
1 tsp pickling salt
1 tsp granulated sugar

1. Combine tomatoes, onion, garlic, and peppers in a food processor or blender; process until smooth. Transfer to a medium stainless steel or enamel saucepan.

2. Add vinegar, oregano, salt, and sugar. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for about 15 minutes. or until the salsa is thickened (cook longer if you double or triple the recipe).

3. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch (1cm) of top rim (headspace). Process 20 minutes for half-pint (250mL) or pint (500mL) jars.

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Click for tigress can jam food blog challenge

I’m behind on Can Jam posts, but not on canning! This is what I’ve done since my last post, with more planned for this weekend:
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Blog updates to follow…