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Post by Deleted on Aug 8, 2015 0:35:20 GMT
Looking for a fairly easy salsa recipe to can up. I'm not looking to make a lot, maybe 3-4 pints.
I have tomatoes, green peppers, onions, garlic, basil and parsley. Any help would be appreciated!
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Post by paquebot on Aug 8, 2015 2:49:02 GMT
Skip the basil. That's for spaghetti sauce. Parsley also usually isn't in salsa. I never follow a recipe and most of my friends are the same way. They start with tomatoes and add peppers and onions until they have what they like. Never two batches the same. With that, 3 or 4 pints isn't enough. You need 9 for a good proper batch. Try this for a basic simple start:
10 cups chopped tomatoes
5 cups chopped onions
5 cups chopped peppers
5 minced garlic cloves
1½ cups cider vinegar
Combine all and simmer for about 10 minutes. Pack in pints and water-bath 15 minutes.
Martin
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Post by Deleted on Aug 8, 2015 6:29:51 GMT
Don't forget the jalapeños and cilantro!
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Post by Deleted on Aug 8, 2015 10:15:43 GMT
^^^^^^^ yes, what shotgun said, but also add a little lime juice, about 1 1/2 tablespoons per jar.
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Post by wally on Aug 8, 2015 11:15:42 GMT
Okay, every one keeps adding items that sound even better. I volunteer to be the judge in the salsa contest here at HF. Please forward a jar of your very best to me and well I will get back to you.
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Post by susannah on Aug 8, 2015 14:38:18 GMT
Never thought to add lime juice - I'm going to give it a try!
We normally use hot banana peppers for heat, with a couple of jalapenos thrown in. I have to restrain my husband a bit - given free reign, his salsa would be so hot I couldn't eat it.
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Post by paquebot on Aug 8, 2015 16:53:24 GMT
Reason why I didn't add hot peppers or cilantro in the suggested recipe is that the OP didn't list them among her choice of available ingredients. If they were, 2½ cups of diced hot peppers would have been included along with 3 tablespoons of minced cilantro.
Martin
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Post by Deleted on Aug 8, 2015 18:57:13 GMT
Thank you all!
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Post by ohiodreamer on Aug 9, 2015 16:05:17 GMT
I, too, am getting ready to make salsa. Anyone know if the acidity level in lime juice is similar to that of lemon? I was thinking about replacing half of the lemon juice in my recipe with lime. I make salsa with heirloom tomatoes so I'm thinking they aren't likely to be low acid (Amish Paste and Black Plums)
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Post by Weed on Aug 10, 2015 1:59:10 GMT
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Post by Deleted on Aug 10, 2015 10:04:40 GMT
This sounds great! (and really close to mine!  ). |
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Post by aftermidnite on Aug 10, 2015 14:31:22 GMT
I have been using Annie's Salsa for years and I get requests for more than I have ingredients for every year ..
I make one batch HOT for friends who love heat and one batch mild for weenies like me who just want that touch of heat ..
I use cilantro in some batches and don't use it in others ..because some family and friends don't like the "soap" taste .
I usually end up making batches of each ..LOL and this year IF I can get the tomatoes after making my chili sauce and stewed tomatoes I will likely have to make extra batches of each ... The last couple of years I have been making my own paste from my tomato powder and I think it has taken the taste /flavor to a whole nuther level !!! Is a great use for my leftover skins and cores from canning ...so that I have no waste at all with my tomatoes .. |
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Post by Deleted on Aug 10, 2015 21:43:19 GMT
aftermidnite. Tell me about your tomato paste. How do you make it? Is it just dehydrating the skins, etc then powdering them? I'm definitely looking for ways to cut out the grocery store. Also, I made a "sample" of Martin's salsa recipe for us to try. We really liked it but I'm gonna try just a little hot pepper for a little more bite.
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Post by paquebot on Aug 10, 2015 22:34:26 GMT
If you need to add heat without having any hot peppers on hand, use Louisiana Supreme Garlic Hot Sauce and add enough dashes as needed to get it up to what you'd like or can handle. Next year, grow some hot yellow banana peppers. I've found them to have just the right balance of both sweet taste and heat combined.
Martin
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Post by willowgirl on Aug 11, 2015 3:02:38 GMT
I use the Annie's Salsa recipe, too! I like the consistency so much that I adapt it with different seasonings to make spaghetti sauce.
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Post by aftermidnite on Aug 13, 2015 18:20:32 GMT
I just dehydrate my skins and cores from my caning and usually will add some halved grape or cherry tomatoes to the trays .
when all is totally dry and crisp I run it thru my coffee grinder used only for spices to make a powder ..
I store in a jar either vacuumed sealed or with an O2 absorber ..
When ready to make the paste I add HOT even boiling water until I get the consistency I am looking for ..
I don't add any spices to my powder figuring I can add any when making whatever dish I am cooking .
When I first discovered tomato powder I couldn't seem to get ahead so I bought a #10 can from Honeyville Farms online .
That gave me enough to get a stock pile ahead and now I am able to keep 2 half gallon jars on my pantry shelf and a pint jar
in my kitchen cabinet ..
I am also able to give jelly jars in my gift baskets each year to the ones I know will use it when cooking and it has become a repeated
requested item at Christmas .
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Post by Deleted on Aug 13, 2015 19:11:23 GMT
Thank you! No more skins and cores in the compost pile for me!
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).
