Salsa 2007

I can’t believe it’s that time of year already!
Here’s the class of 2007…



The first two batches of my Roasted Chile Salsa are now canned. This year it has been infinitely easier to make salsa in large batches due to the fact that I’ve begun using an outdoor grill (instead of the stove) to char the chiles. Thanks Rick! :)



For those of you who aren’t familiar, here is the process:

To make one and a half cups of HOT salsa:
-Char four flat Anaheim chiles until the skin begins to peel away.
-Char three to six Jalapeno Peppers until the skin blisters.
-Remove the tops, skins and seeds (I leave the seeds in the salsa-it adds heat)
-Blend these together with one large can of whole tomatoes, 1/4 cup of water, two tbsp of salt and 1tsp each of garlic powder and cracked black pepper. You may want to adjust the seasonings to suit your palate.
-For those of you who may not like the heat, use six Anaheim peppers instead of the Jalapenos.

Thanks to mom for help with the canning!