Roasted Poblano Salsa Recipe | You won't ever go back!

Описание: Learn how to make (in my opinion) the best salsa you will ever taste! I'll walk you through each step on how to make this bomb salsa so you can enjoy it yourself. See the recipe below:

Roasted Poblano Salsa Recipe
Makes 8-9 pints

10 cups peeled, chopped and drained tomatoes
3 cups chopped onion
2 cups chopped roasted poblano pepper
5 medium jalapeños, finely chopped, membranes and seeds removed (adjust for your desired spice level)
7 cloves garlic, finely minced
2 ½ teaspoons ground cumin
2 ½ teaspoons coarsely ground black pepper
2 ½ tablespoons salt
⅓ cup chopped fresh cilantro
⅓ cup sugar
1 ¼ cups apple cider vinegar
16 ounces tomato sauce, NOT optional – necessary for safe canning/proper pH
12 ounces tomato paste

Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
You can freeze this salsa if you desire or follow the basic canning instructions below.
Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly.

0:00 Intro
0:20 Selecting the right tomatoes
1:55 Preparing the tomatoes
7:26 Roasting poblano pepper
7:46 Prepping the other ingredients
11:14 Canning the salsa

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