Canning Salsa

[DoubleRidge]

Round 2 of salsa canning...Round 1 in previous thread was oven roasted and turned out good but this round wanted to try something different.
Loaded cored tomatoes, white onion, jalapeño and garlic into large aluminum pan. Wrapped hickory wood chips in foil and preheated grill to 450 and waited on smoke to roll....turned heat down and slow roasted ingredients in smoke for 1 to 1.5 hours.

Added salt, cumin and cilantro and ran immersion blender through it.

Ran through canner and filled remaining canning jars we had left...made 7 jars.

 

[Kmushrooman]

Beautiful!

 

[WTM]

dobyou remove the skins or pulverize into the salsa?

 

[Kmushrooman]

I just pulverize. You may have just instigated me to work more n remove the skins. Ha ha

 

[DoubleRidge]

dobyou remove the skins or pulverize into the salsa?

On this batch I slipped the skins off but I wasnt overly picky. Pulled what was easy to get off and left the small stuff.
But I've blended skins up before. Works fine...you'll just see bits of skin. But taste is still great. Actually they say allot of nutrients are in the skins.

 

[WTM]

On this batch I slipped the skins off but I wasnt overly picky. Pulled what was easy to get off and left the small stuff.
But I've blended skins up before. Works fine...you'll just see bits of skin. But taste is still great. Actually they say allot of nutrients are in the skins.

yeah i did that last year. made some out of the big tommy toes i had and left the skin on and was real good. lol used it all in soup instead of as salsa. the flavor was really good.

didnt know how good it would be leaving akins on bigger tomatoes.

 

[DoubleRidge]

yeah i did that last year. made some out of the big tommy toes i had and left the skin on and was real good. lol used it all in soup instead of as salsa. the flavor was really good.

didnt know how good it would be leaving akins on bigger tomatoes.

Using salsa as an addition in soup sounds good...will have to try that.