I had a day off this week, so what did I do? Spent the whole day on my feet turning our garden roma tomatoes into salsa. I wished I'd planted some green peppers and onions to go into it. Maybe next year . . .
I started with my mom's salsa recipe and another one I found online, making up my own version as I went. Several hours and loads of sweat later, I ended up with about 16 pints. Yay!!!
Anita's Salsa Picante
Yield: about 16 pints
26 c. chopped roma tomatoes (skins, seeds, and all!)
4 1/2 c. chopped onion
4 c. chopped bell pepper
6 jalepenos, chopped (seeds and all!), plus two dried cayenne peppers, minced
2 TBSP sugar
4 1/2 TBSP salt
2 TBSP cumin
10 cloves garlic, minced
2 tsp. garlic powder
1 (10.75 oz.) can of tomato sauce
1 (6 oz.) can of tomato paste
1/2 cup fresh lime juice
1/2 cup white vinegar
1 bunch cilantro, chopped fine
I basically put everything in a pan and simmered until it was the right consistency and taste. I think I overcooked it, though, because everything got mushy. I added the vinegar, lime juice, and cilantro right at the end, did a quick taste check, and it was ready! Another time, I think I'll cook the "sauce" ingredients (tomato paste and sauce, spices, vinegar) and add to the tomato/onion/peppers mix without further cooking. Once you process them for 25 minutes in a boiling water bath, they'll probably get thoroughly cooked!
I started with my mom's salsa recipe and another one I found online, making up my own version as I went. Several hours and loads of sweat later, I ended up with about 16 pints. Yay!!!
Anita's Salsa Picante
Yield: about 16 pints
26 c. chopped roma tomatoes (skins, seeds, and all!)
4 1/2 c. chopped onion
4 c. chopped bell pepper
6 jalepenos, chopped (seeds and all!), plus two dried cayenne peppers, minced
2 TBSP sugar
4 1/2 TBSP salt
2 TBSP cumin
10 cloves garlic, minced
2 tsp. garlic powder
1 (10.75 oz.) can of tomato sauce
1 (6 oz.) can of tomato paste
1/2 cup fresh lime juice
1/2 cup white vinegar
1 bunch cilantro, chopped fine
I basically put everything in a pan and simmered until it was the right consistency and taste. I think I overcooked it, though, because everything got mushy. I added the vinegar, lime juice, and cilantro right at the end, did a quick taste check, and it was ready! Another time, I think I'll cook the "sauce" ingredients (tomato paste and sauce, spices, vinegar) and add to the tomato/onion/peppers mix without further cooking. Once you process them for 25 minutes in a boiling water bath, they'll probably get thoroughly cooked!
It's spicy!!!
I'm kind of wondering if I should try freezing fresh (uncooked) salsa. Here's another idea--last night I tried adding a few leaves of mint to my salsa. It was great! Also, the slaw I made last week turned out well. I didn't put in carrots, but I minced some fresh bell pepper for some added crunch at it was yummy! Thanks for your help.
ReplyDeletethank you for this wonderful recipe...I have canned many recipes of salsa over the years and have not really loved any of them, altho they are always better than store bought for sure! so, I am going to try yours today! I found a blue ribbon zucchini bread recipe that is sooo much better than any other bread recipes I have found, so now looking for a "Blue Fir Ribbon" salsa recipe and am still looking...if you find any, please let me know...and how did you enjoy this recipe of yours? Thank you. Mary Ruther ruther@charter.net
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