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Salsa recipe

Nicky

Well-known member
I need an easy salsa recipe, please :p I usually make fresh salsa and freeze it. This year I want to can some...so bring them on! Thanks in advance. Now I have to go cover the garden cause it might freeze! It was 25 degrees cooler today that yesterday :D :D :D
 

jodywy

Well-known member
Wife bottles some,I helped peel and dice , no recipie we chopped up tomatoes red, orange yellow and green bell peppers a few onions a couple roasted and peeled green chillies a few smoke chipoli chillies and then a few peaches. hot spice but the pecahes give it a sweet taste. Only time we mesure is when we bake.everything else is throw together and taste
 

the_jersey_lilly_2000

Well-known member
Qt of tomatoes
1 small onion
3 or 4 jalapeno's (or more dependin on if ya like it HOT)
1 clove of garlic.

Boil the onion jalapenos and garlic until the onions are clear, and jalapeno's have turned kinda a olive green color, put all in a blender and chop up. Then pour that into your tomato's and boil 10 minutes, add salt to taste. Then seal, and do a water bath boiling jars for 10 minutes.

If you haven't ever eaten cilantro, you might wanna taste of it first, I hate it, tastes like dish soap. So many mexican food resturants have gone to puttin Cilantro in their salsa that it ruins a good meal, I've even taken my own bowl of hot sauce into resturants cuz I can't stand the stuff. 20 years ago, none of the mexican food places ever used it. Now nearly all of them do.
 

Nicky

Well-known member
Some things I've seen (like from the extension centers) say that you have to add acid (lemon juice or vinegar) when canning tomato products??
 

Denny

Well-known member
Nicky said:
Some things I've seen (like from the extension centers) say that you have to add acid (lemon juice or vinegar) when canning tomato products??

My wife cans about 180 quarts of tomatoes every fall.All she does is scalled them clean the skins off put in a large pot and slow cook until boiling.She puts 1 teaspoon of canning salt in the jars and fill with tomatoes she sets them upside down for an hour then turns them over and they are sealed,no pressure cooker.She made alot of salsa last year but I don't know much as I did'nt help. You don't need any acid added.
 

the_jersey_lilly_2000

Well-known member
Tomatoes are extremely acidic themselves, you don't need to add anything to them to make them more acidic for canning. Just be sure all your jars are sterilized and your flats (seals) are too.
 

Hanta Yo

Well-known member
Nicky,

Here's my recipe, and Jersey Lilly said it right. BECAUSE of the acidity of tomatoes, you don't have to use a pressure canner, just water bath. Also as Lilly said, be sure your jars and rings and lids are boiled in water, (at least 15 min).

Here goes:

5 chopped Jalepenos
3 chopped banana peppers
5 small green peppers
3 chopped onions
15 medium tomatoes
2-4 cans tomato paste (until thick enough for your tastes)
1 t white pepper (or to taste)
1 T cumin
1 T garlic powder
2 t salt.

Blanch and peel tomatoes, cut into chunks size of a large marble. Place in large kettle, add jalepenos, banana peppers, green peppers, onions, tomato paste and spices. Heat through but do not cook. Pack hot in sterilized quarts or pints.

I use a pressure canner anyway and just bring up to 15 lb. then take off heat.

Using a water bath I would process for 45 min., because you have other vegetables mixed in that are low in acidity.

Everyone who's tasted my salsa has loved it. :D

Good luck and happy canning!!!
 

Nicky

Well-known member
Thanks everyone and I'll be trying some right now! It's cold (50) and drizzly out :D So it's a good day to can. So far I've done 9 quarts of jalapenos, 10 qts of mixed veggies and hot peppers (carrots, onions, califlower, jalepenos, and hungarian wax), and four qts of dill pickles. So I'm takeing a break then on to the salsa.

I went to the neighbors to borrow pickling salt, and the hubby in the family was going to go check on his cows (in the pickup) and take his shotgun since grouse season is open. I told him to call Mike so they both went :) Hopefully they will bring home supper!
 

leep

New member
Hi all! This is my first post but I've been an avid reader for two years. The info on canning tomatoes and their products inspired me to reply. I am a registered home economist with over 30 years experience with an University Extension Service and would like to caution everyone about the safety of canning tomatoes and salsas. Extensive research resulted in new processing methods in 1989. It concluded that newer varities and growing conditions may lower acid content. The new recommendations do include adding either canned lemon juice or vinegar to insure high acid and protection from the deadly botulism. North Dakota State U. has a good publication on safe canning of tomatoes and sauces. If you are canning these products, I would encourage you to read it at: www.ext.nodak.edu/extpubs/yf/foods/he175w.htm
Other University Extension Services have similar publications and you can always call your local Extension Office for more information.
 

katrina

Well-known member
Leep, you are right on.... The new hybirds and new mater varities have reduced the acidity content in the toematoes now days. (And glad to have you post...) Also if you use a pressure cooker for maters it is much faster....... 15 minutes pressure cooking to 45 minutes water bath.....
As far as salsa....... Just dump and pour.. :D
 

Jinglebob

Well-known member
the_jersey_lilly_2000 said:
If you haven't ever eaten cilantro, you might wanna taste of it first, I hate it, tastes like dish soap. So many mexican food resturants have gone to puttin Cilantro in their salsa that it ruins a good meal, I've even taken my own bowl of hot sauce into resturants cuz I can't stand the stuff. 20 years ago, none of the mexican food places ever used it. Now nearly all of them do.

If it ain't got cilantro in it, I don't like it.


We don't make salsa, we make pico de gallo (beak of the rooster).

It's just tomates, onions, peppers, and cilantro and some salt. Sometimes I put vinegar in and maybe some chili powder and cumin. We make it fresh and we very seldom get the chance to can any, tho' the little woman did last year or 2 years ago.

I hear it'sa good with some garlic, but I ain't tried it yet.

She just made it, put it in the jars and pressure cooked it. It was good, but not as good as fresh.

Your supposed to taste when you cook, not just follow the recipie! :wink:

With hot peppers in it, I wouldn't worry too much about it making you sick as that is one of the reasons to use peppers. Kills the germs. Kind'a like copenhagen. :wink:
 

the_jersey_lilly_2000

Well-known member
Jinglebob, a lil cilantro don't bother me, but seems most of the mexican food resturants go way over board and use too much, that's when you get that dishsoap taste goin, it seems to over ride any and all of the other flavors that are good. So for me it'd be better if they left it out all together cuz don't seem like any of them know when to quite addin it. LOL

Maybe you got more refined tastes than me :wink:
 

Hanta Yo

Well-known member
leep said:
Hi all! This is my first post but I've been an avid reader for two years. The info on canning tomatoes and their products inspired me to reply. I am a registered home economist with over 30 years experience with an University Extension Service and would like to caution everyone about the safety of canning tomatoes and salsas. Extensive research resulted in new processing methods in 1989. It concluded that newer varities and growing conditions may lower acid content. The new recommendations do include adding either canned lemon juice or vinegar to insure high acid and protection from the deadly botulism. North Dakota State U. has a good publication on safe canning of tomatoes and sauces. If you are canning these products, I would encourage you to read it at: www.ext.nodak.edu/extpubs/yf/foods/he175w.htm
Other University Extension Services have similar publications and you can always call your local Extension Office for more information.


HI leep!!!! Been seeing ya as reading but never posting. Thanks very much for the information and keep posting! You have a lot of information to share, please continue to do so.


Hanta Yo
 

Turkey Track Bar

Well-known member
Hi Leep, welcome to the ranchers.net family!!! Thanks for the info. I went back and looked at other canning pubs from NDSU. Their Foods Specialist does a nice job. Here is a link to others....

http://www.ag.ndsu.nodak.edu/storage1.htm

Botulism is scary...probably why I don't can veggies of any kind. Leep, I've also heard that you shouldn't use old pickle recipes because of food safety issues, is this true? I'm not a huge fan of pickles, and the smell of them processing, but know others who are.

One of the saddest stories I've ever heard was about a botulism outbreak in Northeastern North Dakota. A community (I think Park River) had a winter get together in the 1920's or 1930's. Apparently someone had brought a bean salad or something with canned peas, and sadly over 30 people were killed by botulism poisoning. The only reason more weren't afflicted was because there had been a bad winter storm, and more folks from out of town couldn't make it in.

Say leep, I bet with your Home Ec agent experience, I bet you have some great recipes to contribute. I am sure you've seen the "Fightless Friday" recipe link started by Hanta Yo. Please share...

Cheers---

TTB :wink:
 

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