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I canned salsa this weekend! Anyone have any good recipes to share?

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grannylib Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 09:37 PM
Original message
I canned salsa this weekend! Anyone have any good recipes to share?
I would like to make some more but without relying on the store-bought mix (although I doctor it quite a bit, since I like my salsa VERY hot and spicy...)
I just love the satisfying sound of that little "thunk" as the lids to the canning jars seal!
I bought a flat of canning tomatoes at the Farmer's Market for $5 and added my own fresh garlic and jalapenos and onions from the garden...

Anyone have any good tomato-based salsa recipes that you have used with success???
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Broken_Hero Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 09:38 PM
Response to Original message
1. nope
but I did have homeade salsa this weekend, and it was awesome...left a bit of an after taste...but other than that, very damn good.
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Benfea Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 09:39 PM
Response to Original message
2. I make more of a relish than a sauce, but I love it.
It's very simple: tomatoes, jalepenos, onions, cilantro, salt, and a little garlic. Just chop it all up, mix it up, then stick it in the fridge and let the flavors blend. You end up with this really yummy runny juice (from the salt pulling water out of the fresh ingredients), and that juice can be used to jazz up taco meat, refried beans, or whatever.
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grannylib Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 09:45 PM
Response to Reply #2
3. That sounds like pretty much what I use...I put in 10 onions, about 20
small jalapenos, 30 garlic cloves and some cilantro, kosher salt, cumin and crushed red pepper...
It's self-combusting :-)
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Benfea Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:02 PM
Response to Reply #3
6. Crushed red pepper? Die, infidel scum!
Crushed red pepper brings heat but no flavor to the party. There are a million varieties of fresh, smoked, dried, or pickled hot peppers you could choose from and you use crushed red pepper?

Heathen!
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grannylib Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:24 PM
Response to Reply #6
8. It's my own from dried red peppers from my garden...am I redeemed from
infidel-dom???? They're organic...sun-dried...crushed with my own two little hands...
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Benfea Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:40 PM
Response to Reply #8
9. I've done that (my neighbor grows 'em)...
...although I felt kinda dirty putting them in salsa/picante. ;)
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Pale Blue Dot Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 09:47 PM
Response to Original message
4. Can I buy some of your salsa?
I LOVE hot and spicy salsa! Especially homemade!
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grannylib Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:01 PM
Response to Reply #4
5. Finnfan, if you send me your address I would gladly send you some
salsa (if I can figure out how without breaking the jar!!)
Anyone who loves Neil Finn as much as me deserves some salsa!
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sendero Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:07 PM
Response to Original message
7. The wife..
.... canned some salsa a few months ago. It came out pretty good.

It seems that the determining factor is the tomatos. I like tomatos that are not sweet-tasting. I think she used Romas and they were pretty good.

I've finished off that batch, maybe we'll make some more soon!!
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smtpgirl Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:51 PM
Response to Original message
10. I have a great pineapple salsa recipe I
want to produce for the retail market, no tomatoes, very good & spicy, just trying to work out the kinks
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grannylib Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-22-06 11:44 PM
Response to Reply #10
11. That sounds really interesting; bet my daughter would love it! She's a big
pineapple fan. :-) Good luck with that!
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Richard Steele Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-22-06 11:50 PM
Response to Original message
12. I don't really use a specific recipe...
I just use whatever I can get that seems freshest and tastiest
any given Saturday.
But generally it has to have tomato, garlic, and red onions
for starters, and the fresh oregano from the backyard usually
ends up in there somewhere.

One year when the parsley started to go to seed, I removed all the blossoms
and used them in a white salsa (no tomatos).
It was a nice earthy flavor, but not harsh; harmonized well
with the wild onions.
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Reciprocity Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-23-06 12:10 AM
Response to Original message
13. Not salsa but still good. Beak of the Rooster.
Pico de Gallo

1/2 10oz can of Rotel tomatoes with green chilies
1/2 cup of chopped green onions
1 fresh tomato chopped
1 hot pepper of your choice I use jalapeno minced (may omit altogether)
1/2 Tbsp corn oil
juice of large lemon
6 sprigs of cilantro
salt to taste

You can use a food processor or blender, but do not over process. I like chunky so I don't use either one. Combine all ingredients and chill one hour before serving.
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