My first attempt at canning salsa, and I'm already addicted to the savory dish. I will need to start stocking tortilla chips, something that has never been a regular on my grocery list before now.
A novice salsa canner, I chose to start out small, canning only 8 pint jars. I chose a recipe of Guatemalan descent--perfect to satiate my love for Latin American foods--a love developed while living 18 months in El Salvador at the turn of the millenium.
The key to great salsa is Roma Tomatoes. I bought my Roma's at one of the season's last Farmer's Markets at Thanksgiving Point. Roma's are less watery than other varieties, and therefore yield a thicker, more savory sauce.
The Salsa Recipe is as follows: 10 Roma Tomatoes (whole), 5 Tomatillos (whole), 1-2 Serrano Peppers (whole but w/out stems), 1/2 bunch Cilantro, 3-4 Garlic Cloves, 1 Onion (chopped), Lawry's Seasong Salt, and lime juice
The Tomatillos are optional, they add a slighlty acidic flavor to the salsa.