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Thread: Salsa

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    Salsa

    Cranking out a batch today! Here's my favorite recipe:

    23 Gold

    18 tomatoes/blanched
    10 Green Peppers
    3-4 Lg. Onions
    10 Hungarian/Banana Peppers
    1 c. Vinager
    4 TBS. Canning Salt
    2 Cloves Garlic (minced)
    3 TBS Sugar
    8 Jalapeņo Peppers
    23 Golden (orange) Habanero Peppers - If you don't like it hot, skip these, it still pretty good.

    Chop all and cook on stove until thick (2-3 Hours) on a mild boil.

    Makes about 7 quarts. Can with the usual methods.

    Enjoy.

    Any other favorites out there?


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    Re: Salsa

    Just 18 tomatoes in that batch? That must be some thick, spicy salsa.



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    Re: Salsa

    needs about 10 more cloves of garlic, and some lime and lemon juice.


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    Re: Salsa

    Quote Originally Posted by cychhosis View Post
    Cranking out a batch today! Here's my favorite recipe:

    23 Gold

    18 tomatoes/blanched
    10 Green Peppers
    3-4 Lg. Onions
    10 Hungarian/Banana Peppers
    1 c. Vinager
    4 TBS. Canning Salt
    2 Cloves Garlic (minced)
    3 TBS Sugar
    8 Jalapeņo Peppers
    23 Golden (orange) Habanero Peppers - If you don't like it hot, skip these, it still pretty good.

    Chop all and cook on stove until thick (2-3 Hours) on a mild boil.

    Makes about 7 quarts. Can with the usual methods.

    Enjoy.

    Any other favorites out there?
    Sounds good. Are you using fresh peppers? If I am using store bought jars I leave out additional vinegar. I love cherry peppers. They are somewhat sweet and add good flavor maybe use them and skip the sugar. I usually put in a few drops of olive oil as well. Most of the time it depend on what is in the cupboard.



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    Re: Salsa

    My wife made some of the best salsa the other day, right out of the garden. No cooking, just fresh. tomatoes, onion, basil, garlic, green onion, vinegar,peppers (four kinds) and lemon juice. put in the magic bullet and done. yum.



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    Re: Salsa

    My opinion of course...but useless without cilantro.

    Below is the recipe I use. It's not for canning, but rather to be made fresh as needed.

    (2) 28 oz cans of peeled tomatoes (or equivalent amount of fresh tomatoes if you have them)
    (1) bundle of cilantro
    (2-6) jalapeno peppers, depending on your taste and size/hotness of jalapenos
    (1/2) purple onion
    (1 T) minced garlic (or equivalent fresh crushed garlic if you have it)
    salt

    Mix cilantro, tomatoes, jalepenos, and onion in blender. I usually do it in three batches. If using fresh tomatoes, I try to squeeze some of the juice out of them before blending, otherwise, the salsa will get too runny. If using canned tomatoes, do not pour in the juice.

    Pour contents into pot on stove on warm setting, and stir occasionally. Add salt to taste. More garlic can also be added per personal preference. Heat until salsa starts to bubble a bit.

    The salsa can be served hot or cold, but I think it is much better hot/warm.


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    Re: Salsa

    Salsa without cumin and cilantro is not salsa in my book.


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    Re: Salsa

    All fresh ingredients.
    Hate cilantro.
    Mrs. cychhosis puts grilled sweetcorn in her fresh salsa. I grilled it for about 20 minutes on low heat, then browned it with my propane torch. Turned out pretty good!


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    Re: Salsa

    Quote Originally Posted by jbhtexas View Post
    My opinion of course...but useless without cilantro.

    Below is the recipe I use. It's not for canning, but rather to be made fresh as needed.

    (2) 28 oz cans of peeled tomatoes (or equivalent amount of fresh tomatoes if you have them)
    (1) bundle of cilantro
    (2-6) jalapeno peppers, depending on your taste and size/hotness of jalapenos
    (1/2) purple onion
    (1 T) minced garlic (or equivalent fresh crushed garlic if you have it)
    salt

    Mix cilantro, tomatoes, jalepenos, and onion in blender. I usually do it in three batches. If using fresh tomatoes, I try to squeeze some of the juice out of them before blending, otherwise, the salsa will get too runny. If using canned tomatoes, do not pour in the juice.

    Pour contents into pot on stove on warm setting, and stir occasionally. Add salt to taste. More garlic can also be added per personal preference. Heat until salsa starts to bubble a bit.

    The salsa can be served hot or cold, but I think it is much better hot/warm.
    Almost exactly my recipe and process except I add chili powder, cumin, and lemon juice. The chili powder makes it IMO.



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    Re: Salsa

    Quote Originally Posted by ChiefCy View Post
    Sounds good. Are you using fresh peppers? If I am using store bought jars I leave out additional vinegar. I love cherry peppers. They are somewhat sweet and add good flavor maybe use them and skip the sugar. I usually put in a few drops of olive oil as well. Most of the time it depend on what is in the cupboard.
    I'm a big fan of those. I once got a hold of Jimmy Johns' corporate office to see if I could buy a huge jug of them from a store but they said no.
    I've switched to these lately:



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    Re: Salsa

    Gotta have the cilantro and lime juice, at least for fresh salsa.



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