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Recipe for homemade salsa

16 years ago

Did someone post a recipe for homemade salse recently? I remember it was cooked for a little bit and I think had vinegar in it. If so,could you please post it again?

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Comments (8)

maryanntx
16 years ago
Lori in Utah makes a good salsa. Maybe she will post the recipe.
glenda_al
16 years ago
This one is not cooked, as you were asking for, but it is a great one OUR KT Tadpole shared and so many, including me, have used.

Tadpole's Salsa
28.8 oz can whole tomatoes
6 oz. can pickled jalapenos, seeded (or about 6 large)
1 or 2 cloves garlic
1/2 tsp. lime juice
salt and pepper to taste

Puree garlic in food processor until minced. Follow with the remainder of the ingredients and process until fairly smooth. That's it!!!

Serve with home baked whole wheat pita chips!
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Pressure Canning Homemade Salsa using Canned Tomatoes
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Of course you don't acidify beans or meat. They would be unpalatable. However because they aren't acidified you do have to process them for far longer times than tomatoes. You want to process your tomatoes for 75-90 mins. in a pressure canner like meat? Go for it. The goal is a safe AND an edible end product. what is the reason for additional acidification for tomatos , which is already high acid. Tomatoes are NOT high acid. For purposes of canning they are borderline low-acid. All of the research done since the mid-1970s on tomatoes and their canning requirements is available to all in the NCHFP publications on their website. You only have to go and read it. Additionally in PCing harmful bacteria, even including botulism bacteria/spores are killed. Only if processed for a sufficient length of time and that amount of time varies with each food. You want to eat a jar of chicken or beans that was only pressure canned for 10 min. and hope that all the spores were killed and that there are no cold pockets or insulated spores left in it? Good luck. The rest of us have more sense than to argue with all the research just for the sake of arguing. Dave
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RECIPE: looking for: cooked salsa recipes
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Comments (11)
Regarding this Recipe... What kind of vinegar do I use? is Apple Cider fine? Thanks again! G'doc ANNIEÂS SALSA 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 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 cup vinegar (for BWB or 1/3 cup vinegar for PC) 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. Or BWB 15 minutes. Makes 6 pints Nancy
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RECIPE: chili salsa recipe?
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Comments (1)
Better late than never? This was posted on the cooking forum by publickman. Lars' Chipotle Sauce 12 ripe (red) jalapeno peppers 8 ripe (orange) habanera peppers 2 ripe (red, yellow, orange, or combination) bell peppers 2 tsp kosher salt 1 tbsp fresh lime juice Prepare mesquite charcoal/wood for barbeque grill outdoors. When flame has gone done and heat is not too hot, place whole jalapenos and bell peppers on the grill and watch carefully, turning fairly often. Please habanera peppers on a skewer or in a grill box before placing on the grill, so that they will not fall in. Grill all peppers until outsides have become somewhat blackened. Allow peppers to cool on a platter and then store for an hour (or a couple of days) in a plastic bag in the refrigerator. Remove peppers from the bag and remove and discard all stems. Coarsely chop and place them in a food mill, chinois, or wire mesh strainer, and process or push the flesh through into a bowl, leaving all skins and seeds in the strainer. Discard seeds and skins. Stir in salt and lime juice and store in a pint canning jar, preferably with the excess air removed by a foodsaver. Store in the refrigerator for up to a month, or divide and freeze part of it if you think you will not use it that fast. I use it up in less than a month myself.
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RECIPE: Would love recipes for sweet relishes and salsas
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Comments (2)
This recipe is sweet rather than hot. ItÂs good on hamburgers but is best on a sandwich of warm, thinly sliced ham on a hard roll. PENNSYLVANIA SWEET PEPPER RELISH 12 large red peppers 3 Tbs. salt 6 large tomatoes, peeled, seeded and chopped 2 large onions, chopped (about 2 cups) 3 cups sugar 1 cup cider vinegar 2 Tbs. mixed pickling spices Have, seed, and chop peppers. (You should have 9 cups.) Layer with salt in a large glass bowl. Allow to stand at room temperature, stirring several times, 3 hours. Drain peppers well to remove all liquid. (best to squeeze out moisture with your hands) Combine drained peppers, tomatoes and onions in a large kettle Â not aluminum.; stir in sugar and vinegar. Tie spices in cheesecloth and crack with a hammer. Add bag to kettle. Bring to boiling, stirring often. Lower heat; simmer 30 to 90 minutes or until mixture thickens, stirring frequently near the end of cooking time to prevent scorching. Time will depend on juiciness of tomatoes but you want it nice and thick. Remove spice bag. Ladle into sterilized jars (1/2" head space) and process in hot water bath for 10 minutes. Makes 6 to 8 (8 oz.) jars.
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lilliepad
Original Author
16 years ago
Glenda-I wrote that one down today and am planning to make it but the one I remember was cooked and I wanted to try it because it sounded good to me at the time.My DH and DS love salsa and chips and it would be much cheaper to make than to buy ready made and probably better for them than the stuff in the jar.I just need to find a recipe that they will really like.The recipe I'm thinking about may not have even been here but I'm thinking it was.
Maryann-It may have been Lori's.Hopefully she will see this and post it.
wildchild
16 years ago
Lots of recipes for every taste if you click the link. Click on salsa in the menu on the left.

WARNING! DS once made Ken's Too Hot Salsa in our kitchen for an event he was having. The fumes overpwered all of us, even the dogs went outside. It's a really great salsa if you like LOTS of heat. Just be sure to ventilate the area you are preparing it in well.

Here is a link that might be useful: Salsa Recipes
phyllis__mn
16 years ago
Don't have Lori's recipe handy, but have a picture of it. I had just bought a new camera and took pictures of everything!!!

Phyllis
Marilyn Sue
16 years ago
Lanae's Salsa

5 C tomatoes

1 onion

1 green pepper

1 clove of garlic (I use the minced garlic in a jar)

JalapeÃ±os pepper or any hot peppers

Cut above and cook in pot for 30 minutes, then add spices

Â½ tsp cumin

Â½ C cider vinegar

1 tsp oregano

1 ts

5 C tomatoes

1 onion

1 green pepper

1 clove of garlic (I use the minced garlic in a jar)

JalapeÃ±os pepper or any hot peppers

Cut above and cook in pot for 30 minutes, then add spices

Â½ tsp cumin

Â½ C cider vinegar

1 tsp oregano

1 tsp salt

1 tsp sugar

Cook down to the consistency that you like. Can in hot bath for 10 minutes or freeze.

Amber and I make this from her tomatoes each year, it is my nieces recipe. You can make it a little sweeter if you like. Very good.

Sue
evatx
16 years ago
I have a great recipe for Texas pico de gallo. It is like salsa but with fresh things and not pureed.

1 Cup coarsely chopped tomatos
1/2 Cup coarsely chopped onion
1 Tablespoon finely chopped fresh cilantro
2 or 3 fresh serrano peppers minced (more if you like it hot)
1/2 Teaspoon salt

Mix fresh ingredients together.
Sprinkle with salt and mixture.
It can be stored in fridge for a few days, but is best eaten right away.
pkramer60
16 years ago
Go over to Harvest and make Annies Salsa. you will never make any other salsa again. Truly out of this world.

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