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| I never have enough salsa to jar my kids (6) and my hubby eat it as soon as they can. Even if I make a large batch of it it is gone within one week.
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AMILNEFLIP
9/10/07 9:51 A
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| I don't have a pressure cooker so I just water bathed mine.
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| How did you process your canned sa1sa$ If you used a pressure cooker, you shou1d be fine, but if you used a boi1ing water canner, it may spoi1 in the jars.
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| since you like sweet with hot you could try a mango or other fruit salsa they serve them out here in vegas in the rest. but anyways they are wonderful!!! all you do is make the salsa the same but instead of tom. you use the fruit i have tried the mango but i have heard of pear salsa and peach salsa also but i have never tasted those and they still are pretty hot.!!
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There are a million good salsa recipes and almost all of the ones below look good. Personally I like a little sweetness with my heat so I do two things:
1. Add a little honey. A tablespoon or two will do. This especially works with tomatillo salsas.
2. Grill or broil the Tomatoes (or tomatillos) and your peppers until nice and soft and a bit charred. It caramelizes a bit and brings out the sweetness in both.
As for the heat, I would say be sure to remove all of the seeds and membranes from the peppers if you want to cool it down a bit. That's where most of the heat lives.
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| the lime does bring out the flavors and if u add jal. it will make it a bit spicy so be warned! i hope it helps u though i love fresh salsa and my monster in law is a pro. cook so my husband only wants fresh. Cj
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MOMMABHEALTHY
8/28/07 10:09 P
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I read somewhere that once you open a jar of salsa, it will keep up to 3 weeks refrigerated and then you need to toss. This was for both store bought (regardless of the exp date on lid) and home canned.
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AMILNEFLIP
8/27/07 12:56 P
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| I'm sure the lime juice would really inhance the flavors. I'll try that on my next batch.
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BABYCJLUV
8/27/07 12:19 P
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| It is best if you add a hint of lime juice instead of vinager. It will do the same thing as the vinager but if you put to much vinager then it's ruined but my friend who is hispanic told me to use lime juice just two drops and it will blend everything perfectly and i have made it quite a few times with it and it's great you can't even taste it. Cj
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AMILNEFLIP
8/27/07 11:11 A
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Well I didn't really follow a recipe. I just made it up as I went along. :)
I think as long as it's fine in the jars, we'll be okay. Once we open a jar, it will be refrigerated and we'll probably use it up fairly fast.
I'll just cross my fingers that it will be okay and know next time to add the vinegar.
Thanks.
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LEARNINGDAILY
8/27/07 10:51 A
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| You add an acid (lemon or lime juice, vinegar) to help break down the firm veggies in a fresh salsa. It helps the flavors blend and the textures to mellow. Or so I've been told by my chem-E geek friends.
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XANADUREALM
8/27/07 10:50 A
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The vinegar is probably added as a preservative. If your recipe didn't call for it then it is probably OK. The salsa should be OK until the jar are opened. Then the salsa may only be good for about a week. JMHO
BTW, we use the "two Minute Salsa" posted below. It is very easy, uses ingredients that are easy to have on hand, taste like restaurant salsa. It usually gets eaten quickly but if not it only lasts a few days.
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AMILNEFLIP
8/27/07 10:37 A
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| Can anyone tell me the purpose of adding the vinegar to the salsa? We made a batch of salsa this weekend and canned it. I didn't add any vinegar and didn't know if it would matter or not.
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MOMMABHEALTHY
8/27/07 9:29 A
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| The salsa I made last week is still in the fridge. We used to consume it that I made it by the gallon. For some reason, this year we've not been eating salsa. Go figure.
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BEACHBUNNYMOM
8/27/07 8:54 A
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Tomatillo Green Salsa
7-8 Tomatillos
1-3 jalapeno peppers (depending on how hot you want it...I use 2)
1 clove garlic
salt and pepper
1/2 tsp garlic powder
1. Cut off stems from tomatillos and jalapenos. DO NOT chop up tomatillos or jalapenos.
2. Boil tomatillos, jalapenos, and garlic in medium pot for 15-20 minutes or until tomatillos are soft.
3. Drain and put tomatillos, jalapenos, ang garlic in blender. Add garlic powder, salt and pepper to taste. Blend all ingredients till you get the consistancy you want.
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ECAMACHO_H
8/27/07 7:34 A
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Here's a variation, goes great with fish!
Ripe mangoes cubed
Jalapenos, serranos or red thai chillies
Minced White onion
Minced garlic
Cilantro
Lime juice
Salt and pepper to taste
(if u want you can add a bit of sesame oil... goes great with fresh tuna!)
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AMILNEFLIP
8/17/07 10:23 A
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MOMMABHEALTHY
8/16/07 7:10 P
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LEARNINGDAILY
8/16/07 5:15 P
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| For those who don't want salsa that's "too" hot, a girlfriend gave me a tip. Cut a couple of small jalepeno peppers in half and soak in lime juice overnight. Use that lime juice to add a bit of heat to salsa, seafood & chicken dishes, or mixed drinks (adds wicked flavor to a fresh bloody mary). You can control the heat by the amount of lime juice you use -- yummy!
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SMOOKIELA
8/16/07 11:57 A
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| The peppers are the key to controlling the heat. There are many variables. The kind of pepper - genrally speaking the smaller the variety the hotter it is. Within the same variety there are also variations according to the growing conditions of the particular pepper. It's impossible to tell by looking - taste a bit before you use it to see how hot it is. Alot of times the ones with darker seeds are hotter. The seeds and the veins also contain alot of the heat - you can make it milder by taking out the seeds and veins before you chop the chiles.
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AMILNEFLIP
8/14/07 12:04 P
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| All of those sound good. We are just growing Tomatoes for the first time this year in our garden so I am looking for some homemade salsa recipes. I'll have to try some of these ideas.
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Thank you! That sounds good!
When I need to slice up a green onion, I use kitchen shears, very easy and quick!
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MOMMABHEALTHY
8/13/07 2:07 P
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| This sounds like a great recipe when fresh Tomatoes from the garden aren't available. Thanks.
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If you want salsa that tastes better than the jar stuff, but also doesn't take very long, I make a "Two Minute Salsa"
1 can diced Tomatoes (we like the kind with green chiles)
Handful chopped green onion
Several squirts lime juice from bottle
Fresh ground pepper
Dried cilantro
Minced garlic
Optional - diced jalapeno slices
This is so easy to make to taste. Just drain the tomatoes, dump in a bowl, throw in the ingredients, mix well, and voila, you have salsa in less than two minutes and the only prep is the green onion, which takes less than 30 seconds to wash and chop.
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| I love to chop up some tomatoes, onion, cilantro, a little avacodo, some lime juice, a little kosher salt and just a tiny bit of tequilla for a nice chunky salsa. Really yummy.
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MOMMABHEALTHY
8/11/07 10:00 P
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We grow a garden so I make fresh salsa a lot. I hand chop my tomatoes, and either hand chop or use a mini-chopper for everything else. I really prefer to hand chop the veggies so the pieces are evenly sized (except I make the Tomatoes slightly larger). It's too runny to use the mini-chopper on the tomatoes.
This makes about 1/2 gallon. I use 12 tomatoes, 2 large onions, 2 bell peppers, 2 finely minced cloves of garlic, Juice of 1 lime, 1/4 cup cider vinegar, 1 teas. salt, 1/2 bunch of cilantro (leaves only) finely minced, 2 jalapeno peppers finely minced, and 1 small can (8 oz) of tomato sauce. Stir until blended and taste. Add more peppers if you want it hotter--just remember that as it sits in the refrigerator, the flavors will meld and the peppers will get hotter.
Enjoy!
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MEOWMIX587
8/11/07 1:44 P
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I make really good black bean and corn salsa.
1 can black beans
1 can whole kernal corn
3 cloves garlic
1-3 jalepenos (depends how spicy you want it, I usually use 3)
1 red onion
1 medium tomato
1/2 cup minced fresh cilantro
2 teaspoons lime juice
Salt to taste
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CZECHCHICKIEE
8/11/07 1:21 P
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Mmmmm Salsa! I eat salsa on just about everything. Veggies, baked potatoes, fish. Here's my secret:
Start with a very (very) hot and DRY cast iron skillet. Add:
--@ 4-6 medium vine ripe Tomatoes (or more if using romas)
--@ 3 whole, peeled garlic cloves
--@ 5-6 (I like it hot)peppers: serrano, jalapeno, red
Let the skillet "blacken" the outsides, turning frequently. Sometimes the peppers *pop*, and you don't want THAT getting in your eye! Remove items from pan and place directly in a blender (removing stems of peppers, o'course). Puree.
Then in a large bowl add:
--@ 3-4 fresh diced tomatoes
--@ 1/2 bunch cilantro
--@ handful of finely chopped white or red onion
--@ Lime and salt to taste
Mix it all up, and put it in the fridge to chill. enjoy!
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| You know those dried peppers you find in the Mexican markets or ordinary grocery stores? They come in a package about 3 by 4 inches in clear celophant. They make delicious salsa but it is of the thinner variety. (smaller pinky size chiles are best) You take of the stems and take out the seeds and boil till they are soft with an onion. Then you run it through a blender until it is the consistency you like. Add more water if it is too hot. I am sure you can add fresh ingredients also but even just the way I have mentioned is good too. Store it in the refrigerator. It is delish. Oh wow. I am craving it now. Yum. =)
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KARLEE2255
7/31/07 1:45 A
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| I don't use a recipe either, but I love cilantro in salsa, so I always add that. I use a mini-chopper and put in tomatos, onion, garlic, lime juice, cilantro, and a little canned jalapeno. If it is too juicy, you can chop everything but the Tomatoes separately and hand chop the tomatoes, removing seeds and the juicy stuff in the middle as you go. If you aren't on a low-sodium diet, make sure you add a little salt. It really brings out the flavor of the tomato.
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SHEDDINGSKIN
7/28/07 8:02 P
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Picodegallo
plum Tomatoes seeded and diced
diced onion
jalapeno (take the seeds out if you don't like hot)
cilantro
juice of a lemon, or two
dash of cumin
this is all to taste start with the Tomatoes and add what you feel are the right amounts of the rest...and if you like add red or green pepper
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| Thank you for those ideas! I think I might experiment and see what I can come up with. I love salsa, but my stomach can't handle anything that is too spicy.
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| I don't have a recipe, I just keep improvising until it gets to the consistency and degree of hotness that I like. I start out with very ripe tomatoes, usually they are almost at the point of going bad but not quite and put them in a mini food chopper, I then add dried or fresh onion, dried or fresh garlic, and whatever other vegetables I have on hand. Red peppers are very good; if you don't have fresh, use bottled, fresh cucumber, mushrooms, even a little greens if you want. You could also add canned Tomatoes if you don't have enough fresh ones, a little v-8 juice if you want. Don't process it very long, that will make it soupy, just enough to chop everything up. After everything is chopped I add a little hot sauce or chili garlic sauce to taste I don't use any oil, but you could add a bit if you want. If it does get too runny you could also eat it as a soup or gazpacho or add some canned beans. It gets better if it sits for a while so all the flavors blend together.
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MAZZY0774
7/21/07 12:14 P
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| Can someone give me their best homemade salsa recipe? We made some, but it was too hot and another time it was too runny. We love to eat it with baked chips and on everything though. Thanks!
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