Modifications to Annie's Salsa Recipe for Fresh Mixes)

14 years ago

I've been reading rave reviews for Annie's Salsa Recipe. What modifications need to be made to the recipe if I wanted to make it as fresh salsa, not canned? (Never canned before in my life.) Right now the canned recipe looks like:

8 cups tomatoes, peeled, chopped and drained

2 Â½ cups chopped onion

1 Â½ cups chopped green pepper

3 Â 5 chopped jalapenos

6 cloves minced garlic

2 tsp cumin

2 tsp pepper

1/8 cup canning salt

Â¼ cup chopped fresh cilantro

1/3 cup sugar

1/3 cup vinegar

16 oz. tomato sauce

16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

I assume something needs to be changed to the last step. Instead of pouring into cars and adding pressure, would I just need to refrigerate for 2-4 hours? Or would there be more to it? Thanks!

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Comments (8)

temiha
14 years ago
To be honest, I have a fresh salsa recipe that is almost identical to this. In my recipe I do not add cumin, salt, sugar,vinegar, tomato sauce or paste and of course I do not cook it. For me there is one secret ingredient, I add some worsteshire sauce. It really is a personal taste thing, and yes it is better after sitting a bit in the fridge. Also when eating fresh, you don't have to measure. It is more like 1 green pepper, 1 onion... Just remember to have lots of chips and enjoy.
Teri
digdirt2
14 years ago
This is refreshing! ;) Usually what we get here is folks wanting to convert a cooking recipe to a canning one.

For fresh eating, no you don't have to do any cooking, but this is a lot of salsa for fresh eating unless you are having a large party or cut the recipe in 1/2 or quarters.

It won't store safely for long in the fridge without cooking and put in some form of containers. So if you want it for normal rate of salsa eating, just make it as is including the cooking and then freeze it in freezer containers? Then you can thaw a container, keep in the fridge as use as desired.

Dave

PS: we need to note to avoid future confusion that this posted copy of the recipe is the one for pressure canning only and the processing time has since been increased to 25 mins.

There is a separate recipe for BWB canning for 15 mins. that requires 1 cup of vinegar. Bottled lemon juice or bottled lime juice may be substituted for all or part of the vinegar in either recipe.
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Here's Annie's recipe ANNIEÂS SALSA 8 cups tomatoes, peeled, chopped and drained 2 Â½ cups chopped onion 1 Â½ cups chopped green pepper 3 Â 5 chopped jalapenos 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 1/8 cup canning salt Â¼ cup chopped fresh cilantro 1/3 cup sugar 1/3 cup vinegar use 1 cup vinegar if using a BWB for 15 mins. 16 oz. tomato sauce 16 oz tomato paste Mix all ingredients, bring to a boil, and boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Makes 6 pints It's great Linda P
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Tyffanie, I use sweet green bell peppers. You can use any kind of peppers you have, those are just commonly available here. As for the serranos, the batch KatieC and I made at Canning Camp had three jalapenos and two serranos. It was a hit. I've also added habanero, cayenne, something called a "salsa" pepper, scotch bonnet and/or hot banana peppers. I use whatever is available, just don't change the ratio of acid to vegetables. I'll also caution you to taste the salsa before adding sugar or salt. Sometimes the tomatoes are really sweet and the added sugar is too much. Some people like less salt, or less cilantro, substitute parsley for the cilantro, use less/no cumin. Taste and then season, all those items are simply for flavoring and can be adjusted to suit your taste. Have fun, and happy canning! Annie
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measuring ingredients for Annie's salsa...or any canning recipes
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I assume you are asking about the tomatoes since all the other ingredients are straight forward. The measuring of the tomatoes has been discussed in several of the previous posts on Annie's and Annie has posted details on exactly how she does it a couple of different times. when I was using that recipe I used 8 cups of chopped tomatoes, then I drained them. per Annie http://forums.gardenweb.com/forums/load/harvest/msg0916572424792.html Peel, chop, and measure 8 cups of the tomatoes then drain them in a colander. How MUCH you drain them seems to vary from person to person as some prefer to keep more liquid in their salsa and some don't. Just keep in mind that salsa isn't supposed to be too dry or too thick for safe processing. It needs to be somewhat soupy. So, for safe processing purposes, I prefer to keep at least 1/2 of the liquid (how much you will get depends on the types of tomatoes you used). It can always be drained after the jar is opened. Dave
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I should have pointed out something here. the trick is to make something that will not spoil. and that means the onions, peppers etc. this recipe will accept a good amount of peppers and stay good. the recipe calls for a good amount of normal green peppers. now you can increase the jalapenos and decrease the green peppers and still be safe. or you can substitute other peppers like habs and still be safe. for me when I process hot peppers I always use 100% vinegar and if it is too strong then I add a little sugar to cut the vinegar taste. but I like to play it safe on the part of increasing the vinegar. remember the preservatives are vinegar salt alcohol. I hope to make a couple of big batches of salsa but I need the tomatoes and peppers to get ready. the tomatoes have started to ripen slowly. I will probably mix both habs and jalapenos in the salsa. both flavors are good. but I want both the Jalapenos and the habs to be ripe and not green. so that will still take some time.
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Linda_Lou
14 years ago
Dave,
I think you meant the increase of processing time would be 35 min. not 25 min. in the pressure canner.
melva02
14 years ago
Glchen, what kind of salsa are you trying to make? If you want it to taste like jarred salsa such as Chi Chi's or Pace or Tostitos brand, you should follow the recipe including the cooking, and then just don't can it.

If you want a salsa fresca, which has raw tomatoes in it, more separate and juicy, then you don't want to cook it. And you wouldn't add tomato sauce and paste. Personally if I were making salsa fresca I would start with a different recipe that's designed for that, instead of adapting Annie's. The balance of flavors is different before and after cooking.

Enjoy!

Melissa
digdirt2
14 years ago
Dave,
I think you meant the increase of processing time would be 35 min. not 25 min. in the pressure canner.

Yep you're right. I should have left well enough alone! :(

Dave
glchen
Original Author
14 years ago
Thanks for the tips. I have some extra tomatoes from the garden, so I just wanted to make the best tasting fresh salsa. I'm open to looking into different types of recipes from the salsa I normally buy from the grocery store or eat at restaurants like Chevy's.

Thanks!
Gary
ksrogers
14 years ago
One of the most important ingredients is fresh cilantro. It can't give off any flavor if it sits around too long, dried, or previously frozen. I like a lot of cilantro chopped in my salsa, and also use several different kinds of mild hot peppers mostly dried to add complezity to the mixture.
annie1992
14 years ago
Oh boy, if I were going to eat this fresh I'd leave out the tomato paste, the tomato sauce, I wouldn't cook it at all. I'd keep the vinegar because I tried taking it out completely and it didn't taste "right". And I'd definitely keep the fresh cilantro!

I'd cut the recipe at least in half, maybe in 4ths, because fresh salsa is best....well....fresh.

Annie

Modifications to Annie's Salsa Recipe for Fresh Mixes)

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temiha

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Modifications to Annie's Salsa Recipe for Fresh Mixes)

Comments (8)

temiha

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