[CH] Salsa recipes
Judy Howle (howle@ebicom.net)
Tue, 04 Aug 1998 12:20:56 -0500
Here are some recipes for canning. I have recipes for fresh salsa on both
my web pages listed below in the signature file. There are some under
chile-heads only recipes and under Mexican recipes. At Suite 101 I have at
least 2 articles on salsa and one on habs with salsa recipes. Click on the
link "more articles" on the left.
SALSA FOR CANNING
1 lb onions, chopped
2 lbs fresh chiles (New Mexico, Jalapeno, or Serrano, or a mixture),chopped
5 lbs tomatoes, peeled, seeded and chopped (can used canned)
2 tsp salt
1/2 tsp pepper
1/3 cup lemon juice or vinegar
Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot,
sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10
minutes. Make sure all jars are sealed. Makes 6 pts
SALSA FOR CANNING
8 lbs. tomatoes (12 cups)
2 cups chopped mild long green chiles
1/2 cup chopped hot chiles (serranos or Jalapenos)
3 or more cloves garlic, chopped
1 Tbsp. sugar
1 cup cider vinegar
Combine ingredients. Bring to a boil; reduce heat and simmer 30 minutes.
Using a slotted spoon, scoop salsa into jars. Process in boiling water bath
for 35 minutes. Makes 5 qts. salsa and 1 qt. of juice for hot sauce.
JUDY'S SALSA FOR CANNING
4-5 lbs. tomatoes, peeled, skinned and processed until chunky (or chop by
hand) and drain off some of the juice
1 cup diced peppers (I use combination of seeded jalapenos and peeled,
seeded mild long green chiles). Some chopped bell pepper may be added also.
2 cloves garlic, minced
1 onion, chopped
1 tsp. sugar
bottled lemon juice
Sterilize about 6 pint jars and keep hot until ready to use. Lids, funnel,
ladle, spoons should also be sterilized.
Combine all ingredients and simmer for about 20 minutes. In each pint jar
put 1/4 -1/2 tsp. salt, depending on taste (or none at all), and 1 Tbsp.
bottled lemon juice. Ladle in salsa, using slotted spoon if it is too
juicy. (Save juice for another recipe.) Place lids on and rings. Process
in boiling water bath for 35 minutes.
This may not be the "approved method" but it keeps fine for me. Most
recipes call for lots of vinegar, but they taste terrible! I think this
makes 6 jars, but have an extra jar handy if possible, or refrigerate
leftover salsa and use within a week or so.
Judy Howle
howle@ebicom.net
Flavors of the South
Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462