Printable View
I love salsa. :117:
Anyone have a good salsa recipe for canning? No, make that a KILLER salsa recipe.
I used to just use the bottled tomatoes and make it "fresh" at the time, but I want to use garden/homegrown peppers in it - I think it'll make a positive difference.
And a recipe for quart sizes would be nice. :l0 (5):
Or... if there's just some "guidelines" you need to follow, like:
Add 3 T. lemon juice to each quart.
...and the rest can just be "whatever" - that'd be cool, too. :thumbsup:
I think if I add more replies to the thread someone else will reply for real...
Testing the theory of peer pressure... it never goes away, you know...
Salsa's really good... although I'll admit Red Iguana's salsa is not the best...
I love salsa too! I have no good salsa recipe's. Boy, I really hope someone shares a recipee..:w00t:
I made salsa at the wetpack cannery, that's about all the experience I have with it. An in-law makes the worlds best salsa with fruit in it.
I have a great salsa recipe, its different though, its a corn/vinegar salsa that I have never canned. but I love to eat it.
hmmmm, now I am gonna have to make it.
and Cobb salad, I have a spectacular Cobb salad recipe with a honey lime dressing that is to die for.
o, yeah, and cajun bbq srimp recipie.....
gotta go cook,
Share. The. Recipe.
HELLO!!!!! Share all salsa recipes, I don't care if you've canned them or not. How can I be more clear? You guys are really killing me here. :d0:
You guys are making me hungry! I just saw a picture of me on facebook that was taken at scout camp a month ago. I so have to lose weight. But I love me salsa mahn.
And salsa is pretty much non-fattening! :thumbup:
Bring on the RECIPES, already!
Which of my 30 recipes for Salsa do you want? These are ones I tried and liked . . . :l0 (46):
I have one called Apple Berry;one with apples, strawberries & kiwi; a handful with mango variations; two with 5 different fruits; several watermelon based ones; a cantalope lime; a kiwi/papaya/mango one; confetti cheese; 3 avocado based ones; several with corn, beans, tomatoes & avocado; some made with canned tomatoes; pico de gallo (of course); one you can bottle or freeze; one from the new Worldwide Mormon cookbook; one from a friend in CA that owned a good Mexican restaurant; a friend's "secret" recipe; Chili's top secret recipe; and one from El Matador restaurant in Ogden that you bottle.
Let me know - I am going to Education week next week - and as you can see it would take forever to type all these! :l0 (59):
I love very hot and fresh salsa... A good mexican restaurant style would be great :001_302:
Mexican Restaurant Salsa
3/4 whole onion, chopped
2 fresh tomatoes, chopped
2 jalapeno peppers, chopped fine
1 tsp. salt
1 tsp. oregano
black pepper to taste
handful chopped cilantro
4 oz crushed tomatoes
4 oz water
Mix together.
A similar recipe I have to this adds a tablespoon of fresh lime juice. Lime juice seems to be a secret ingredient that gives it a good kick. The one below also has lime juice.
For heat:
Fiery Red Salsa
2 large garlic cloves
1 medium onion, cut into 8 pieces
2-4 jalapeno peppers, quartered
1/2 cup cilantro leaves
1/2 - 1 tsp sugar
2 cans (15 oz ea) whole tomatoes, drained
1 tbsp. lime juice
salt to taste
Put all ingredients in blender. Pulse 2 times or until ingredients are chopped. Pour into bowl.
Enjoy! :thumbsup:
I remember, about 15 years ago being shown a particular salsa called something like pico de gallo... or something like that. Something about a roosters beak, but it was chunky and great tasting. I wish I still had the recipe.
Pico de Gallo (I love this stuff - I always get extra at restaurants & dump it on - especially on fajitas.)
2 medium tomatoes, diced
1/2 cup diced white onion
2 tsp. jalapeno pepper, chopped fine (take out seeds & ribs)
2 tsp. minced fresh cilantro
pinch of salt to taste
opt: 1 tsp lime juice
Mix together.
Thank you for all the salsa recipe's! This is a great post! You all are wonderful!
I want a good one that's thick and delicious and doesn't have fruit or corn or beans in it. I want it good to can.
Can I just bottle and process my favorite recipes? Just stick 'em in the jar and do it? I guess that's my main question.
No - you can't use a regular recipe. You have to have one that has the right balance of acid, etc. with the right instructions for canning. You can probably get recipes from the extension service or the Ball canning book. I got this one from a women's magazine - can't remember which one.
Fresh Homemade Chunky Salsa
10 red medium tomatoes (7 lb)
10 Anaheim chili peppers or poblano chili peppers, seeded & chopped (about 3 cups)
3 jalapeno peppers or serrano chili peppers, seeded & chopped (about 1/2 cup)
2 cups coarsely chopped onion
1/2 cup fresh cilantro, snipped
5 cloves garlic, minced
1/2 cup vinegar
1 tbsp sugar
1 tsp salt
1 tsp pepper
Peel, seed & coarsely chop tomatoes (you should have about 14 cups). Place tomatoes in a large colander. Let drain 30 minutes. Place tomatoes in an 8 qt dutch oven. Bring to boiling. Reduce heat, simmer, uncovered for 45-50 minutes or till thickened to the consistency of chunky salsa. Stir frequently. Add remaining ingredients. Return mixture to boiling. remove from heat.
To can salsa: Ladle tomato mixture into hot, clean pint jars, leaving 1/2 inch headspace. Place lids on jars. Process in boiling water bath for 35 minutes after water starts to boil.
To freeze: Cool quickly after cooking. Put in freezer containers. Makes 4 pints.
If you want to adjust the heat add or take away some of the peppers.
So long as the pH is <4.6 I'm alright... right? I mean, I'm not putting anything but acid-y stuff in it. Bell peppers are pretty acidic, right? And I need way more cilantro... And we definitely need to can this stuff by the quart. 4 pints?? Yeah, that'll be gone in like, 10 minutes.
You need to get the processing time from the extension service as it changes with altitude. yes - I like more cilantro too! Well - double, triple, quadriple, etc. the recipe - make lots . . . and I'll come taste it!
Cool... I think I'll just go for it - make up my own and can it. (I'll test it on some neighborhood cat before any people eat it, of course.)
Another question... I want to save many of my tomato seeds. If I'm planning to can these tomatoes and do the dip-in-hot-water thing to help peel them, can I still squeeze out the seeds and save them or will the quick boil ruin that idea? Maybe I could cut the stem part out sort of extra big, squeeze out the seeds and then do the dippy boil?