| T O P I C R E V I E W |
| Mollie |
Posted - Jul 05 2006 : 08:31:24 AM
My kids eat a lot of salsa so since lots of garden tomatoes, thought I would make salsa for the FIRST time. Please give me your recipe and add those hints I need for success. We like it mild and not too hot. So worried about recipes from cookbooks, would rather use your tried and true recipe. I plan to hot-water bath can it. I am grateful for your help. |
| 7 L A T E S T R E P L I E S (Newest First) |
| Bridge |
Posted - Aug 18 2006 : 12:00:58 PM
Yum Peach salsa that sounds interesting
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| Bluewrenn |
Posted - Aug 18 2006 : 08:28:38 AM
I'll have to find my peach salsa recipe for you. It is a sweet and spicy recipe and is great with chicken or pork.
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| Mari-dahlia |
Posted - Aug 18 2006 : 08:16:44 AM
Mollie,
I lived in San Antonio for 5 years and my taste for salsa, which I eat 2-3 times a week and went through 36 jars last year, is more toward the authentic tex-mex style.
this is my favorite recipe:
6-7 qts. tomatoes (recipesays dice but as I said I like mine more mex, so I put them in the quisinart and pulse them a couple of times)
1/2 cup vinegar
2 tsp chili powder
1 tsp paprika
1/2 tsp cumin
2 tblsp minced cilantro
4 tblsp minced garlic
3 med onions, same quisinart routine
3 cups sliced jalapenos, same quisinart routine, this is where you can change the heat, beware all jalapenos are not alike
4 cups sweet peppers, same quisinart
2-3 tbsp lime juice
When jarring add 1 tblsp lemon juice per pint and 1/2 tsp salt
Hope you like it
Marianne |
| Hideaway Farmgirl |
Posted - Aug 18 2006 : 05:21:27 AM
I am happy to report that DH liked the small sample I gave him last night...unfortunately, there were no tortilla chips left for him! He said ooh, that does have a kick to it!
Yum, yum, I am looking forward to seeing if the salsa's flavors have continued to blend together in the fridge overnight. DH likes a dollop of salsa on top of his omelette when I make them, so guess what we are having for breakfast this weekend? Remind me to get more tortilla chips today!
Jo |
| sunshine |
Posted - Aug 17 2006 : 12:33:32 PM
I just got agood laugh I have done stuff like that. Put something in my mouth that I thought was mild and it wasn't. It is interesting how it flipped once you added the salt and lemon juice. Now you can't get enough I think it is intersting the chemical reactions that happen in cooking.
have a lovely day and may God bless you and keep you safe
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| Hideaway Farmgirl |
Posted - Aug 17 2006 : 11:52:06 AM
Jan,
I had printed your salsa recipe a few weeks ago and had the chance to use up some spare tomatoes today...excellent recipe! I liked the fact that I had all the ingredients on hand, and I ended up adding a couple of heavy splashes of Tabasco and some leftover parsley and a little basil chopped up. I simmered, tasted, and nearly lost my head. Sinuses opened right up and I ran for a glass of water. I supposed I should have followed your MIL's hint, and I also left all the seeds in the hot peppers because DH always likes things spicy (I do not!) Anyway, I added the salt and lemon juice at the end and that smoothed out the flavor quite a bit.
Long story short, I am hooked and have been sampling the salsa all day with tortilla chips! If I have any left, is it possible to freeze this instead of canning it? I usually freeze salsa in freezer jars or those plastic tubs that takeout chinese food is packed in. It is so good, DH will be thrilled. (Note to self: I must save him a spoonful or so.)
Thanks again - I highly recommend this recipe!
Jo |
| JanO |
Posted - Jul 05 2006 : 09:09:09 AM
Molly salsa is one of the easiest things in the world to put up. I don't use a specific recipe, but I'll tell you how I do it.
First of all, lots of tomatoes. I used to skin them, then chop 'em, but my kids like the skins so I don't do that step any more. Then I add bell pepper, onion, 3 - 5 different types of chille's. It doesn't matter what kinds you use, I use whatever I can get or what's in the garden. I try to add equal amounts of all the ingredients, but if you like more tomatoe's, or less chille' that's ok too. (when my dd makes it she uses lots of tomatoe, and then cuts the amount of other ingredients in half)
Clean all the seeds out of the peppers & chille's, they are what makes it hot. Chop everything, put in a stock pot and cook it down...you don't want it to boil, just simmer. Also the longer it cooks, the more watery it gets so keep an eye on it until it's at the consistancy you want it. I usually let it simmer for 30 mins. +/- Stir frequently. Right before you put into jars add about a 1/2 cup of salt, to taste, and about a 1/2 c of lemon juice. Stir well. Put into jars leaving about 1/2 inch headspace. I use a water bath for 45 minutes, but you can also use a pressure canner.
My kids love salsa.. I think they'd eat it on hot dogs if I'd let them, and I've never had a complaint. |
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