hahabogus wrote:
> zxcvbob > wrote in
> :
>
>
>>Mary Jo Oliver wrote:
>>
>>>Does anyone have a good salsa recipe...i just moved to a new house
>>>where there was a garden and i have tons of tomatoes...not sure what
>>>to do with them..so i thought salsa would be a good thing..any ideas
>>>would be great!!
>>>
>>>
>>
>>This is currently my favorite cooked red salsa recipe. I won a blue
>>ribbon and a big purple "special mention" award with it a year or 2
>>ago at the Olmsted County Fair:
>>
>>Chile Salsa
>>(from USDA bulletin 539) yield: 6 to 8 pints
>>
>>5 pounds tomatoes
>>2 pounds chile peppers
>>1 pound onions, chopped
>>1 cup vinegar (5%)
>>3 tsp salt
>>1/2 tsp pepper
>>
>>Roast and peel peppers if they have tough skins; remove seeds and
>>stems, chop. Scald and peel tomatoes; chop. Combine all ingredients
>>in large saucepan. Bring to a boil and simmer 10 minutes. Ladle into
>>pint jars, leave 1/2 inch headspace. Adjust lids and process in
>>boiling water bath for 15 minutes.
>>
>>Notes: I like to use all jalapenos, and they don't have to be peeled.
>>You can substitute bottled (but not fresh) lemon juice for the vinegar
>>in this, but try it once using the vinegar; it does not taste
>>vinegary.
>> Lime juice is more acid than lemon, so fresh or bottled lime juice
>>should be OK, imho.
>>
>>--
>>Best regards,
>>Bob
>>
>
>
> Can you add cilantro and/or corn kernels to this canning recipe?
>


Cilantro, yes, but if you add very much cilantro reduce the peppers or
onions a little to compensate. I wouldn't try adding corn -- corn is a
low acid vegetable that take a long time to process. If I did add corn,
I would process the salsa in a pressure canner at 10 pounds for 15
minutes (20 minutes for quart jars).

Bob