5lb Salsa is a recipe of my own invention. It was necessary. When you have a load of tomatoes or tomatillos from the farmer’s market, you gotta make a ton of salsa.
Few ingredients, big quantities
Or what about those weekends when the whole family is coming over for breakfast? Do you really want to buy store bought salsa? Fresh is so much better. If you have the tomatoes and the time, you can make 5lb Salsa.
I like using skillets for reducing my 5lb Salsa because skillets are made for evaporating away liquids. The flared sides and shallow depth of a skillet is perfect for reducing any sauce or salsa. Use a stainless -steel skillet for best results. Also, use an immersion blender for the easiest puree.
Once you have made your 5lb Salsa, you can store it in the refrigerator until you are ready to serve. This recipe is big enough to produce a large amount of salsa, but not so big that you feel like you need to can the salsa to store in your pantry.
Basic, fresh and delicious!
This is a very basic salsa recipe. As the recipe calls for such a large amount of tomatoes or tomatillos, the complication of this recipe is in the quantity. But you can opt to add your own flavorings such as more garlic, more chiles, black pepper, cilantro or a pinch of sugar. You can definitely work on your own reinterpretation of 5lb Salsa.
Enjoy 5lb Salsa with breakfast tacos or your favorite quesadilla. The mild spiciness makes it a great companion with roasted chicken or beef. I really love it will grilled fajitas.
What I enjoy the most about this salsa is that you make so much of it that you have plenty for the whole week! I love cooking, but I don’t love cleaning up all the time! Making fresh salsa in larger batches simply makes sense!
You can mix 5lb Salsa into avocados for a quick guacamole. Super delicious any time!Print
5lb Salsa is Great for Breakfast Tacos
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2–4 cups 1x
5 lbs. tomatoes or tomatillos (2.25kg)
Olive oil (about ¼ cup/60ml)
4–5 cloves garlic, peeled
4–5 fresh chile serrano, washed
Salt to taste
If using tomatoes: Fill a large stock pot with water and bring to a boil on the stove. Remove the stems and wash the tomatoes well. Using a slotted spoon, place the tomatoes one at a time in the boiling water and allow to blanch for 1 minute.
Remove the tomatoes from the water and allow to cool. The skin should split away from the tomato. Using a fork and knife, remove the peel from each tomato. Cut away the core and slice the tomatoes in half. Scoop out the seeds and place the prepared tomato in a large bowl.
If using tomatillos: Remove the husks and wash the tomatillos well. Place the tomatillos in a large stock pot and cover with water. Place on the stove and bring to a boil. Simmer over medium heat until the tomatillos have turned from bright green color to olive drab.
Using a slotted spoon, remove the cooked tomatillos from the boiling water and place in a large mixing bowl. Pour off any water that may accumulate in the bowl. Allow the pot of water to cool completely before discarding the cooking water.
To Prepare the Salsa:
Heat the broiler of your oven. Place the peeled garlic and chile serrano on a baking sheet lined with parchment paper. Drizzle a few teaspoons of olive oil over the garlic and chiles. Roast the garlic and chiles under the broiler for 2-3 minutes until the chiles are blistered and the garlic has light golden-brown spots. Remove the baking pan from the oven and allow the chiles and garlic to cool.
Add the roasted chiles and garlic to the bowl of tomatoes or tomatillos. Add salt to taste. Puree well with an immersion blender.
In a large skillet on the stove, add 2-3 tbsp. (about 45 ml) of olive oil. Heat gently over medium flame and then add the tomato or tomatillo puree. Stir and allow the salsa to simmer until it is reduced. Tomato salsa can take from 30-45 minutes to reduce depending on the juiciness of the tomatoes. Tomatillo salsa will take approximately 10 minutes to reduce completely.
Store the prepared salsa in the refrigerator after it has completely cooled.
Red tomato salsa yield – about 2.5 cups (600ml)
Tomatillo salsa yield – about 4 cups (960ml)