Salsa recipes
09-24-2005 | 07:36 AM
#2
Nontypical Buck
Joined: Feb 2003
Posts: 4,256
Likes: 0
From: Lubbock Texas USA
RE: Salsa recipes
Reb,
This is a new salsa rec. that I used last month. This was posted on a hot pepper forum but the salsa is not hot. Needs more peppers but the taste is good. I am going to open the 36 pints that I canned and add more peppers then re can.
Just a few notes on things that I would change.
1. This salsa is rather thick so I don’t know if I would drain much juice off next time.
2. If you look at the pints to pepper ratio its rather low. I like between 6 to 10 jalapenos per pint. You can start low, cook and taste, add as needed.
3. You stated that you have canned tomatoes before. Don’t know how you do it but they peel real easy if you wash them and then place in a pot of lightly boiling water till the skin starts to split. Just be careful adding and taking them out. Once out I then place in cool water while I peel them.
4. Canning salt comes in a big box. To me it’s a waste as I don’t can but once or twice a year.
5. I don’t like sweet salsa. I cut down the amount of sugar listed.
6. I have 3 large pots that I use. One for the peeling, one to mix and boil sauce in, one to boil jars. sauce pan for jar domes
8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. (see note below)
Makes 6 pints
**note**
You can pressure cook or do what my family has done for years.
In one pot cook the sauce for 1 hr at a good simmer. This was thick so don’t let it scorch.
You will need another pot that you can boil water and soak your clean jars in. Mine held 6 pints
Your domes need to be in a simmering pan of hot water also. I let them simmer for 5 min. and place only 5 at a time in the simmering water so they are not over lapping each other.
When all is ready take out one jar (jars and water is extremely hot so be very careful and I used plastic gloves.) empty water back into jar pan.
Fill jar up to 3/4 inch from jar top with salsa. Take jar lid out of simmering water (I used a fork to liftone up so I can pick up with glove hand) place seal on jar (dome side down) place ring on and hand tighten only.
Now you need a area that you can place a towel down and then place jars on this upside down. Yes I said upside down as this is a must for the jars to seal. Let jars sit there undisturbed over night. Next day turn upright and check domes to see if they are sealed. How? Lightly mash on lid and if it will move up and down it is not sealed if it does not it is.
Do this to each jar. If you have jars that do not seal you can reheat sauce as above, wash jars in hot water and dry, then boil again, get NEW domes and repeat. If its only a jar that did not seal you can just place in refrig and enjoy
During the sealing process you may hear a pop as the heat sucks the seal in place, its ok just the way this process works.
Cant stress enough that jars need to be checked for cracks, cleaned and boiled. I have not had any do this but it can happen, but if you open a jar and notice bad smell or see any type of mold, throw it away.
Good luck and let me know how it goes
Rick
This is a new salsa rec. that I used last month. This was posted on a hot pepper forum but the salsa is not hot. Needs more peppers but the taste is good. I am going to open the 36 pints that I canned and add more peppers then re can.
Just a few notes on things that I would change.
1. This salsa is rather thick so I don’t know if I would drain much juice off next time.
2. If you look at the pints to pepper ratio its rather low. I like between 6 to 10 jalapenos per pint. You can start low, cook and taste, add as needed.
3. You stated that you have canned tomatoes before. Don’t know how you do it but they peel real easy if you wash them and then place in a pot of lightly boiling water till the skin starts to split. Just be careful adding and taking them out. Once out I then place in cool water while I peel them.
4. Canning salt comes in a big box. To me it’s a waste as I don’t can but once or twice a year.
5. I don’t like sweet salsa. I cut down the amount of sugar listed.
6. I have 3 large pots that I use. One for the peeling, one to mix and boil sauce in, one to boil jars. sauce pan for jar domes
8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. (see note below)
Makes 6 pints
**note**
You can pressure cook or do what my family has done for years.
In one pot cook the sauce for 1 hr at a good simmer. This was thick so don’t let it scorch.
You will need another pot that you can boil water and soak your clean jars in. Mine held 6 pints
Your domes need to be in a simmering pan of hot water also. I let them simmer for 5 min. and place only 5 at a time in the simmering water so they are not over lapping each other.
When all is ready take out one jar (jars and water is extremely hot so be very careful and I used plastic gloves.) empty water back into jar pan.
Fill jar up to 3/4 inch from jar top with salsa. Take jar lid out of simmering water (I used a fork to liftone up so I can pick up with glove hand) place seal on jar (dome side down) place ring on and hand tighten only.
Now you need a area that you can place a towel down and then place jars on this upside down. Yes I said upside down as this is a must for the jars to seal. Let jars sit there undisturbed over night. Next day turn upright and check domes to see if they are sealed. How? Lightly mash on lid and if it will move up and down it is not sealed if it does not it is.
Do this to each jar. If you have jars that do not seal you can reheat sauce as above, wash jars in hot water and dry, then boil again, get NEW domes and repeat. If its only a jar that did not seal you can just place in refrig and enjoy
During the sealing process you may hear a pop as the heat sucks the seal in place, its ok just the way this process works.
Cant stress enough that jars need to be checked for cracks, cleaned and boiled. I have not had any do this but it can happen, but if you open a jar and notice bad smell or see any type of mold, throw it away.
Good luck and let me know how it goes
Rick
