| T O P I C R E V I E W |
| JustAnAllAmericanGirl |
Posted - Aug 10 2009 : 2:53:20 PM
My husband loves salsa and I'm so-so about it. Anyway, since he uses it on just about everything I thought I would can some for him. I made five pints of a recipe I had a few days ago. It is just okay. It tastes fine, there is just nothing special or exciting about it. If anyone has a wonderful salsa recipe for canning or tips on making a plain salsa recipe better, and are willing to share it I would love to here about it. I would like to can up a years supply once I find something that my husband loves. Thanks...
www.JustAnAllAmericanGirl.blogspot.com |
| 4 L A T E S T R E P L I E S (Newest First) |
| willowtreecreek |
Posted - Aug 10 2009 : 7:28:18 PM
Yes I would probably only put 2 in mine LOL! It make 15 pints and calls for 15 peppers so really only 1 per jar. Not too bad when you look at it that way. I would also seed and devane mine to cut down on heat.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| kmbrown |
Posted - Aug 10 2009 : 6:30:32 PM
Hmmmm, sounds like a lot of Jalepeno peppers. I guess I could just cut down on these but would I add more bell peppers or onions?
What do you think? |
| willowtreecreek |
Posted - Aug 10 2009 : 3:35:23 PM
Okay I found it. This comes from my friend Pat who teaches third grade at the school where I teach. It is THE BEST salsa! She brings it to our pot lucks and it always gets raves. I haven't actually canned it yet myself so I'm gonna type it just like she has it. She has some notes at the bottom I will include.
Peel and slice really ripe tomatoes
2/3 dish pan sliced tomatoes
1 quart vinegar
1 quart sugar
4-6 large onions(diced or ground)
4-6 large bell peppers(chopped or ground)
15 hot Jalepeno peppers(sliced or ground)
1/2 cluster of garlic(diced or ground)
1 Tablespoon Chili powder
1 tablespoon salt
Add all of these ingredients to the tomatoes. Cook over medium high heat. Use a potato masher all the time while cooking. Cook for 30 minutes at a rolling boil. Be careful not to scorch. After cooking if not thick enough add 2 tablespoon cornstarch to 1/3 cup of water and add to the mixture. Makes 15 pints or more. Pour into hot jars and seal 10 minutes in the boiling water bath.
Here are pat's notes:
I make mine in a large 5 gal. pot(like a lobster pot). I do not use a dishpan. Also I always chop mine by hand. If you use a food processor it wont be as chunky. I usually dont add corn starch to mine I just take out some of the juice.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| willowtreecreek |
Posted - Aug 10 2009 : 3:22:49 PM
I have THE BEST! Let me see if I can ddig it up!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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