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salsa
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!! |
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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 |
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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 |
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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 |
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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? -- Last year's nuts must go. - Michael Odom |
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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 |
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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 |
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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 |
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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!! Can't beat the basic recipe: chopped fresh tomatoes finely chopped white onion chopped roasted/peeled fresh chiles of your choice a little fresh garlic mashed some fresh lime juice salt and pepper to taste just before serving stir in some chopped fresh coriander/cilantro The proportions are variable of course, depending on how everything tastes. |
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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!! Can't beat the basic recipe: chopped fresh tomatoes finely chopped white onion chopped roasted/peeled fresh chiles of your choice a little fresh garlic mashed some fresh lime juice salt and pepper to taste just before serving stir in some chopped fresh coriander/cilantro The proportions are variable of course, depending on how everything tastes. |
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In article >, 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? I'm not Bob but I wouldn't add corn to it (that would lower the acidity, probably rendering it unsafe for boiling water bath processing) and I'd add the cilantro at serving time. I'm not sure how the cilantro (the quantity) would affect the pH. -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
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In article >, 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? I'm not Bob but I wouldn't add corn to it (that would lower the acidity, probably rendering it unsafe for boiling water bath processing) and I'd add the cilantro at serving time. I'm not sure how the cilantro (the quantity) would affect the pH. -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
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In article >, "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!! > Cut tops off tomatoes and squeeze out excess water - save tomato water for other cooking purposes, it is nice in rice. Remove stem from jalapenos and chop with seeds and pith - pith holds the heat Chopped white onion Garlic, peeled, chopped Cilantro Lime juice and lime zest Kosher salt All ingredients are to taste, keep adding an item till you like the flavor/heat. -- Charles The significant problems we face cannot be solved at the same level of thinking we were at when we created them. Albert Einstein |
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In article >, "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!! > Cut tops off tomatoes and squeeze out excess water - save tomato water for other cooking purposes, it is nice in rice. Remove stem from jalapenos and chop with seeds and pith - pith holds the heat Chopped white onion Garlic, peeled, chopped Cilantro Lime juice and lime zest Kosher salt All ingredients are to taste, keep adding an item till you like the flavor/heat. -- Charles The significant problems we face cannot be solved at the same level of thinking we were at when we created them. Albert Einstein |
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In article .com>,
"Roland" > wrote: > Can anyone suggest a quick remedy to cut the acid flavor from using too > many tomatoes and other hot peppers when making my salsa. The heat from > the peppers is fine, would just like to calm the over flavor. Many > thanks... > You can neutralize the acid a bit with a sprinkle of baking soda. Use a light hand! Are you canning it? It's needs to be acid for safe waterbath processing and you shouldn't mess with it. The peppers, btw, are not causing it to be acidic -- they are a low-acid vegetable. The addition of sugar will make it -- sweeter, not less acidic. -- -Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05 "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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On 2005-01-19, Melba's Jammin' > wrote:
> In article .com>, > "Roland" > wrote: >> Can anyone suggest a quick remedy to cut the acid flavor from using too >> many tomatoes and other hot peppers when making my salsa. The heat from >> the peppers is fine, would just like to calm the over flavor. Many >> thanks... >> > You can neutralize the acid a bit with a sprinkle of baking soda. Use a > light hand! Are you canning it? It's needs to be acid for safe > waterbath processing and you shouldn't mess with it. Well, yes, baking soda (sodium bicarbonate, an alkalai) will reduce the acidity (pH). > The addition of sugar will make it -- sweeter, not less acidic. Technically. For taste, however, sugar when added to salty, sour, or acidic dishes reduces these tastes and gives a different flavor. The original poster indicated "cut the acid flavor" and "calm the over flavor", so I assumed a flavor adjustment. -- Clay Irving > Where is human nature so weak as in the bookstore? - Henry Ward Beecher |
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In article >, Clay Irving
> wrote: > On 2005-01-19, Melba's Jammin' > wrote: > > In article .com>, > > "Roland" > wrote: > > >> Can anyone suggest a quick remedy to cut the acid flavor from > >> using too many tomatoes and other hot peppers when making my > >> salsa. The heat from the peppers is fine, would just like to calm > >> the over flavor. Many thanks... > >> > > You can neutralize the acid a bit with a sprinkle of baking soda. > > Use a light hand! Are you canning it? It's needs to be acid for > > safe waterbath processing and you shouldn't mess with it. > > Well, yes, baking soda (sodium bicarbonate, an alkalai) will reduce > the acidity (pH). > > > The addition of sugar will make it -- sweeter, not less acidic. > > Technically. For taste, however, sugar when added to salty, sour, or > acidic dishes reduces these tastes and gives a different flavor. The > original poster indicated "cut the acid flavor" and "calm the over > flavor", so I assumed a flavor adjustment. Sure. And I was thinking about reducing the acid without adding a sweet taste. I hope he finds at least one of our replies helpful. :-) -- -Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05 "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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