I do not have the book at hand -- still in my boxes shipping back from Japan -- but Diana Kennedy in her 3-volumes-in-one big blue cookbook has a recipe for Sonoran-style salsa, which is a cooked tomato salsa. You start by broiling the tomatoes to get some black bits and that roasty flavor, and then you sort of lightly grind or mince them and cook them down with onions and chiles and so forth. The Sonorans apparently like theirs rather mild, but you could always just use more chile, or a hotter variety, or whatever.
The reasons I mention this:
1. I'm sure that book is around in some local library;
2. Sonoran salsa recipes can't be that hard to find, and there's not much to it anyway; and most importantly
3. If memory serves, you can do it so that the last step is just cooking it down. So you could cook it a little, just to reduce it a bit, and then can it up, letting the high heat (and possibly pressure) finish the cooking.
The flavor or texture might or might not be ideal, but you have no worries about safety or the basic approach: once it's canned and put up for a week or something, you just pop a can or jar open and try it, then tinker with your recipe from there. Far better in my opinion than trying to can salsa cruda, which will stop being "crude" as soon as you can it.  |