Salsa Ranchera Print Makes about 4 (490 mL) jars Loaded with roasted tomatoes and jalapeno, this picante salsa is perfect for a fresh, quick Mexican meal. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). Tweet Level of Ease: Easy Preserving Method: Waterbath Preserving You Will Need: 1.5 kg plum tomatoes, cored350 g jalapeno peppers4 garlic cloves1 medium-size white onion, cut into 1.25 cm thick slices2 tsp. salt125 g chopped fresh cilantro75 mL fresh lime juice (about 4 limes) Directions: 1. Preheat oven to 220°C. Arrange first 4 ingredients on a large rimmed baking sheet lined with aluminum foil. Bake at 220°C for 20 minutes. Remove garlic from baking sheet. Bake 20 more minutes or until vegetables are very soft and beginning to char.2. Transfer jalapeño peppers to a bowl; cover bowl with plastic wrap. Let stand 15 minutes.3. Meanwhile, remove skins from tomatoes, and coarsely chop. Coarsely chop onion. Place tomato, onion, and salt in a medium stainless steel or enameled saucepan.4. Peel peppers; remove and discard seeds, if desired. Finely chop peppers; add to tomato mixture. Bring to a boil, stirring often. Reduce heat, and simmer 2 minutes. Stir in cilantro and lime juice.5. Ladle hot salsa into a hot jar, leaving 0.5cm headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water preserver. Repeat until all jars are filled. 6. Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Share Your Photos Do you have a photo of Salsa Ranchera you made?Share with others! Add + Photo
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