Amber's Favorite Salsa
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Amber's Favorite Salsa
Rated 5.0 stars by 1 users
Category
snacks, appetizers
Cuisine
Mexico
Author:
Amber aka Rosebud
Servings
5 quarts
Prep Time
1 hour
Cook Time
2 hours
I used to garden a lot! I always called my garden a "salsa garden", because that is my favorite thing to make. In fact, my cute little pepper guy from my logo is a poblano pepper that I cut open one day while making salsa. This is a great base recipe and can be tweaked in so many ways. Add corn & black beans. Add a ghost pepper or a few more jalapenos to heat it up.
Ingredients
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1 C Apple Cider Vinegar
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4 Tbsp of oil (Avocado Oil, Butter, Ghee or Tallow)
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2 Tbsp Rosebud’s Chicken Soup Base
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2 Tbsp Rosebud’s Guaca Salsa
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2 Tbsp Maria’s Chili
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1 Tbsp Baja Gold Sea Salt
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3 bunches of fresh cilantro
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20 large tomatoes (blanched & peeled)
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3 medium onions
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3 medium bell peppers
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3 jalapenos (remove all seeds if sensitive to heat)
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6- 8 cloves of fresh garlic
Directions
Fill a large pot with water, heat until boiling. Gently drop tomatoes into boiling water. This will scald the skin and make it easy to remove.
Carefully remove tomatoes from boiling water, placing them in a bowl of ice water. Remove tomatoes one by one, peeling skins and removing bad spots. Chop to desired consistency.
Chop peppers, garlic and onion. Can be done all together in a food processor depending on the consistency you are looking for. We like it chunky!
Add 4 Tbsp. of Avocado Oil, Butter, Tallow or Ghee to clean stock pot.
Add chopped peppers, garlic & onion to stock pot. Sautee until onions are translucent and everything is slightly browned.
Add tomatoes & vinegar to stock pot.
Add Rosebud’s Chicken Soup Base, Rosebud’s Guaca Salsa and Rosebud’s Maria’s Chili.
Let cook for an hour and add Baja Gold Salt or more of desired seasonings to taste.
Cook for 1 hour more (until it reaches desired consistency).
Add chopped fresh cilantro.
Can or refrigerate.