Salsa aux tomates en conserve
Canned tomato salsa
[addthis tool="addthis_inline_share_toolbox"]
    [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
    1hour
    [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
    40minutes
    (9 cups)
    2.25 L
    [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
    Sauces and salad dressings
    [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
    1hour
    [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
    40minutes
    (9 cups)
    2.25 L
    [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
    Sauces and salad dressings
    Salsa aux tomates en conserve
    Canned tomato salsa
    [addthis tool="addthis_inline_share_toolbox"]
      [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
      1hour
      [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
      40minutes
      (9 cups)
      2.25 L
      [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
      Sauces and salad dressings
      [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
      1hour
      [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
      40minutes
      (9 cups)
      2.25 L
      [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
      Sauces and salad dressings
      [wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
      • 12 tomatoes , field
      • 45 ml olive oil (3 tbsp.)
      • 1 yellow onions , diced
      • 2 green pepper(s) , diced
      • 1 jalapeño pepper , finely chopped
      • 4 clove(s) garlic , finely chopped
      • 30 ml lemon juice (2 tbsp.) (about 1/2 lemon)
      • 30 ml white wine vinegar (2 tbsp.)
      • 10 ml cumin , grounded (2 tsp.)
      • To taste, salt and pepper
      • 60 ml cilantro , minced and fresh (1/4 cup)
      • 12 tomatoes , field
      • 45 ml olive oil (3 tbsp.)
      • 1 yellow onions , diced
      • 2 green pepper(s) , diced
      • 1 jalapeño pepper , finely chopped
      • 4 clove(s) garlic , finely chopped
      • 30 ml lemon juice (2 tbsp.) (about 1/2 lemon)
      • 30 ml white wine vinegar (2 tbsp.)
      • 10 ml cumin , grounded (2 tsp.)
      • To taste, salt and pepper
      • 60 ml cilantro , minced and fresh (1/4 cup)
      [wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
      1. Bring a large saucepan of water to a boil.
      2. Mark a shallow X on the bottom of each tomato.
      3. Blanch tomatoes in boiling water about 1 minute until skins loosen. Remove tomatoes from water and set aside to cool. Peel off the skin; it will come off easily.
      4. Remove seeds and cut tomatoes into cubes. Set aside.
      5. In a large saucepan, sauté onion for 3 to 4 minutes.
      6. Add peppers and jalapeño and fry for 3 to 4 more minutes.
      7. Add garlic and fry 2 to 3 minutes.
      8. Add reserved tomatoes, lemon juice, vinegar, cumin, salt, and pepper.
      9. Let simmer for 25 to 30 minutes. Add cilantro.
      10. Pour salsa into sterilized Mason jars, filling them 1 cm (1/2 inch) from the top. Seal and sterilize.