With the tomato harvest coming we held a salsa making class. Below is the recipe for the freezer salsa. We were also given recipes for canned salsa but I haven't been able to track it down.
Roasted Tomato Salsa
2 lbs tomatoes, cut in half and seeded
3 T. olive oil
1 cup chopped onion
2 chipotle chilis in adobo sauce (or 2 jalapenos), chopped
2 cloves garlic crushed
2 t. chili powder
2 T. red-wine vinegar
(1.5 t. hot pepper sauce if you don’t use chipotles in adobo)
1 teaspoons salt (more/less to taste)
Tortilla chips for scooping
Place tomatoes cut side down on a broiler pan rack. Place in hot broiler until blackened, from 5-10 minutes. Remove from heat and coarsely chop.
Heat half of oil in a skillet and saute onions, garlic, jalapenos if you use, but not chipotles, until brown. Add chili powder and sauté a bit more.
Transfer the onion mixture and tomatoes to a blender with chipotle chilis and puree. Mix in remaining oil, vinegar, (hot sauce), and salt.
For the best flavor refrigerate a few hours before serving.
This can be frozen for up to 6 months. If it looses heat after freezing just add a few drops of hot sauce.
