![]() You’ll want about a cup of chopped jalapenos. It’s always recommended that you use gloves while handling chili peppers. Contrary to popular belief, it’s not the seeds that are hot, it’s the white pith that surrounds them. If you like your salsa hot, leave the white pith/membranes. Place the chopped tomatoes in a large stock pot.Ĭhop the jalapeno peppers. I prefer to do it by hand, but you can also use a food processor. Squeeze the seeds out of each tomato along with any excess liquid and place the tomatoes in a colander to drain.įinely chop the tomatoes. (Some suggest placing them in ice water next, but that isn’t necessary for this recipe) When you remove the tomatoes from the boiling water their skins will start to split (you may need to assist them by piercing them with the tip of a knife) and they can then be easily peeled. The best way to peel tomatoes is to get a large pot of water boiling and then place the tomatoes in the boiling water for 30 seconds. If they happen to have a higher water content, that’s fine. Whichever ones you can find that have the most flavor. The answer is simply this: The best tomatoes are ripe tomatoes. There always a debate as to which kinds of tomatoes are the best for making salsa. This recipe is ideal for canning so you can always have some salsa on hand for dipping and for any Mexican recipes calling for salsa. (Note, canned tomatoes have also been semi-cooked) The other purpose cooking it serves is to bring the mixture up to the required temperature for canning. It sweetens the tomatoes and brings out their flavor. I find that using fresh ingredients, and then cooking the salsa briefly, yields the best flavor. ![]() Many salsa recipes call for canned tomatoes and chilies (i.e., already cooked). Here is a tasty homemade salsa to accompany your crispy tortilla chips. Years later she received the Golden Tortilla Award for her contribution to the Mexican food industry. Tortilla chips began to be mass produced in the 1940’s and their popularity spread outside of California and across the U.S. Rather than throw them away, Rebecca discovered that cutting these corn tortilla shells into triangles an then frying them made a fantastic snack. She and her husband owned a tortilla factory and their automated machines would discard any misshapen tortilla shells. But the famous triangle-shaped tortilla chip is credited to, or at least was popularized by, Rebecca Webb Carranza several decades ago in Los Angeles. It’s National Tortilla Chip Day! Who knew there was such a thing? Well there is, and what better way to enjoy the crunchy tortilla chip than with a bowl of homemade salsa?Ĭrunchy tortilla “chips” originated in Mexico in the form of tostados. ![]()
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