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Salsa recipes
- Thread starter Reliance
- Start date
ClassyCwgl
Contributing Member
I am looking for a good medium hot canning salsa recipe. My first recipe went mild after I canned it vs medium hot when fresh. Not sure what I did wrong but looking for a new recipe now. (It may have been the onions where hot and the heat cooked out, just don't know).
Prairie Lady
Inactive
I don't have a recipe as I tend to be a "creative cook" but what I do works!
To taste on all ingredients:
Ripe tomatoes peeled and chopped
Onions(1 cup to the quart of tomatoes)
Garlic(fresh pressed and lots of it added at the last 2 min. of cooking)
Fresh roasted, peeled and chopped Chili peppers, add Jalepenos for extra punch if desired.
Salt (1 tsp to the quart of tomatoes)
Vinegar(1 Tbsp to the quart of salsa)
A touch of oregano(1/8 tsp to the quart of salsa)
pure red chili powder (heat strength is up to you, 1 Tbsp to the quart)
That is my basic recipe if you want to call it that.
All ingredients except garlic go into enamal (not cast iron, not aluminum, not teflon. Make sure always that your pans are enamled no matter what your basic metal construction is to prevent metal toxicity and discoloration of food)
Bring to a boil, taste and adjust ingredients. Add garlic at the end for full flavor. Can according to instructions for tomatoe sauce.
Sometimes chili will gain heat, sometimes they will loose heat. If in your experience you loose heat, then add some Jalepenos and make your chili a little on the hot side before canning.
Some people like cilantro in their salsa, I don't. Make yours according to your taste.
Hope that helps!
PL
To taste on all ingredients:
Ripe tomatoes peeled and chopped
Onions(1 cup to the quart of tomatoes)
Garlic(fresh pressed and lots of it added at the last 2 min. of cooking)
Fresh roasted, peeled and chopped Chili peppers, add Jalepenos for extra punch if desired.
Salt (1 tsp to the quart of tomatoes)
Vinegar(1 Tbsp to the quart of salsa)
A touch of oregano(1/8 tsp to the quart of salsa)
pure red chili powder (heat strength is up to you, 1 Tbsp to the quart)
That is my basic recipe if you want to call it that.
All ingredients except garlic go into enamal (not cast iron, not aluminum, not teflon. Make sure always that your pans are enamled no matter what your basic metal construction is to prevent metal toxicity and discoloration of food)
Bring to a boil, taste and adjust ingredients. Add garlic at the end for full flavor. Can according to instructions for tomatoe sauce.
Sometimes chili will gain heat, sometimes they will loose heat. If in your experience you loose heat, then add some Jalepenos and make your chili a little on the hot side before canning.
Some people like cilantro in their salsa, I don't. Make yours according to your taste.
Hope that helps!
PL
Prairie Lady
Inactive
Hi Reliance!
What I mean by 'chilis' is chili peppers. They may be Anaheim, Pueblo, hot, mild, what ever variety or temp you like, those are the most popular in my area... but the reference is to chili peppers in general. Now, Jalapeno's is a whole 'nutha' ball of wax since they are VERY hot and aren't usually roasted.
This yankee gal transplant to Colorado has learned that there are as many chili and salsa recipes as there are cooks ! I'm always on the lookout for good new recipes!
I've seen salsa recipes that even had carrots in them! Not my preference but some like it! I like to go with a basic recipe on the mild side because you can always add ingredients later, but you can't take them out. Also, it's not uncommon for herbs (leafy) to loose strength in canning while spices like cloves and cinnamon will strengthen in flavor in the canning process.
What I mean by 'chilis' is chili peppers. They may be Anaheim, Pueblo, hot, mild, what ever variety or temp you like, those are the most popular in my area... but the reference is to chili peppers in general. Now, Jalapeno's is a whole 'nutha' ball of wax since they are VERY hot and aren't usually roasted.
This yankee gal transplant to Colorado has learned that there are as many chili and salsa recipes as there are cooks ! I'm always on the lookout for good new recipes!
I've seen salsa recipes that even had carrots in them! Not my preference but some like it! I like to go with a basic recipe on the mild side because you can always add ingredients later, but you can't take them out. Also, it's not uncommon for herbs (leafy) to loose strength in canning while spices like cloves and cinnamon will strengthen in flavor in the canning process.
Salsa Recipes for Canning
Guide E-323
Martha Archuleta,
Extension Food and Nutrition Specialist
College of Agriculture and Home Economics
New Mexico State University
This Publication is scheduled to be updated and reissued 7/05.
CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions
and chiles. Acid, such as vinegar or lemon juice must be added to prevent the
bacteria, Clostridium botulinum, from growing. This bacteria produces a deadly
toxin that can cause serious damage to the central nervous system or death when
eaten in even small amounts. These salsa recipes have been tested to ensure that
they contain enough acid to be processed safely in a boiling water canner.
INGREDIENTS
Tomatoes
The type of tomato you use often affects the quality of salsas. Paste tomatoes, such as
Roma, have firmer flesh and produce thicker salsas than large slicing tomatoes.
Although both types make good salsas, slicing tomatoes usually yield a thinner, more
watery salsa than paste tomatoes.
Canning is not a good way to use overripe or spoiling tomatoes. Use only high quality
tomatoes for canning salsa or any other tomato product. Do not use tomatoes from dead
or frost-killed vines. Poor quality or overripe tomatoes will yield a very poor salsa
and may spoil.
Where recipes call for peeled or skinned tomatoes, remove the skin by dipping
tomatoes into boiling water for 30-60 seconds or until skins split. Dip in cold water,
then slip off skins and remove cores and seeds. You may substitute green tomatoes or
tomatillos for tomatoes in any of these recipes.
Chiles
Chiles range from mild to fiery in taste. Very hot chiles are usually small (1 to 3
inches long); mild chiles are usually bigger (4 to 10 inches long). Anaheim, Ancho,
New Mexico 6-4, Big Jim, Chimayo, and Hungarian Yellow Wax are mild chile
varieties. Choose a mild chile when the recipe calls for long green chiles.
Small, very hot chiles provide a distinct taste to salsas. Jalapeño is the most popular
hot chile. Other varieties include Serrano, Cayenne, Habanero, Chile Piquin, and
Tabasco. Use rubber gloves when you cut or dice these chiles because they cause
extreme irritation to the skin. Do not touch your face, particularly the area around your
eyes, when you are working with hot chiles.
You may substitute bell peppers for some or all of the long green chiles. Also,
different chile varieties will have different flavors. Canned chiles may be used in
place of fresh.
Use only high quality chiles. Do not increase the total amount of chiles in any recipe.
However, you may substitute one type of chile for another.
The skin of long green chiles may be tough and can be removed by heating the chiles.
Usually when chiles are finely chopped, they do not need to be skinned.
Hot chiles, such as the jalapeño, do not need to be peeled, but seeds are often
removed.
If you choose to peel chiles, slit each one along the side to allow steam to escape. Peel
using one of these two methods:
Oven or broiler method—Place chiles in a hot oven (400 °F) or broiler for 6-8
minutes until skins blister.
Range-top method—Cover hot burner (either gas or electric) with heavy wire mesh.
Place chiles on burner for several minutes until skins blister.
After heating, place chiles in a pan and cover with a damp cloth. (This will make
peeling the chiles easier.) Cool several minutes; slip off skins. Discard seeds and
chop.
CAUTION: Wear plastic or rubber gloves while handling hot chiles.
Tomatillos
Tomatillos are also known as Mexican husk tomatoes. They do not need to be peeled
or seeded, but the dry outer husk must be removed.
Acids
The acid ingredients used in salsa help preserve it and prevent botulism poisoning.
You must add acid to canned salsas because the natural acidity may not be high enough.
Commonly used acids in home canning are vinegar and lemon juice. Lemon juice is
more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least
5% acid and use only bottled lemon juice.
If you wish, you may safely substitute an equal amount of lemon juice for vinegar in
recipes using vinegar. Do not substitute vinegar for lemon juice. This substitution will
result in a less acid and potentially unsafe salsa.
Spices
Spices add flavoring to salsas. Cilantro and cumin are often used in spicy salsas. You
may leave them out if you prefer a salsa with a milder taste. For a stronger cilantro
flavor, add fresh cilantro just before serving the salsa.
IMPORTANT: Follow the directions carefully and exactly for each recipe. Use
the amounts of each vegetable listed in the recipe. Add the amount of vinegar or
lemon juice listed. You may decrease the amount of spices, if desired. Do not can
salsas that do not follow these or other research tested recipes. (They may be
frozen or stored in the refrigerator.) Do not thicken salsas with flour or
cornstarch before canning. After you open a jar to use, you may pour off some of
the liquid or thicken with cornstarch.
Filling the Jars
Follow manufacturer’s directions for pretreating lids. Fill hot clean jars with the hot
salsa, being careful not to leave any salsa on the rims. Wipe jar rims with a clean,
damp paper towel. Put on lids and screw on metal bands.
PROCESSING
Processing in a Boiling Water Canner
1.Use a rack to keep jars from touching canner bottom and to allow heat to reach all
sides of the filled jars.
2.Put jars into a canner that contains simmering water.
3.Add boiling water if needed to bring water 1-2 inches above jar tops. Don’t pour
water directly on the jars. Place a tight-fitting cover on canner. (If you use a
pressure canner for water bath canning, leave the cover unfastened and the
petcock open to prevent pressure buildup.)
4.Bring water back to a rolling boil. Set a timer for recommended processing time.
Watch closely to keep water boiling gently and steadily. Add boiling water if
necessary to keep jars covered.
5.Remove the jars from the canner immediately after timer sounds. The food could
spoil later if jars are left in hot water too long.
Cooling Jars
Put jars on a rack or cloth so air can circulate freely around them. Don't use a fan and
avoid cold drafts.
Do not retighten screw bands after processing.
Testing for Seal
Test each jar for a seal the day after canning. Jars with flat metal lids are sealed if:
1. Lid is curved down in the center.
2. Lid does not move when pressed down.
3. Tapping the center of the lid with a spoon gives a clear, ringing sound (this is the
least reliable method).
If a jar is not sealed, refrigerate the contents and use soon or reprocess. Reprocess
within 24 hours. When reprocessing, the salsa must first be heated to a boil before
packing in hot jars. Wipe jar rims clean. Use a new lid and process for the full time
listed.
Storing
Wipe jars. Label with the date and the contents of the jar. Remove the screw bands to
avoid rust.
Store jars in a cool dark place. For best eating quality and nutritive value, use within
one year. Heat, freezing temperatures, light, or dampness will decrease the quality and
shelf life of canned food.
Before Using
Before opening each jar, look for bulging lids, leaks, or any unusual appearance of the
food. After opening, check for off-odor, mold, or foam. If there is any sign of spoilage,
destroy the food.
RECIPES
Tomatillo Green Salsa
Yield: 5 pints
5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until
mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring
occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids
and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at
1,001-6,000 feet; 25 minutes above 6,000 feet.
You may use green tomatoes in this recipe instead of tomatillos.
*Optional
Tomato/Green Chile Salsa
Yield: 3 pints
3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
3/4 cup chopped onions
1 jalapeño, seeded, finely chopped
6 cloves garlic, finely chopped
1 1/2 cups vinegar
1/2 tsp ground cumin*
2 tsp oregano leaves*
1 1/2 tsp salt
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture
boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint
jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15
minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above
6,000 feet.
*Optional
Tomato Salsa (using paste tomatoes)
Yield: 16-18 pints
7 qt peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalapeños
3 Tbsp oregano leaves*
2 Tbsp fresh cilantro*
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 Tbsp salt
1 Tbsp black pepper
2 Tbsp ground cumin*
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to
a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and
simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars,
leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15
minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above
6,000 feet.
This recipe works best with paste tomatoes. Slicing tomatoes require a much longer
cooking time to achieve a desirable consistency.
*Optional
Tomato Taco Sauce
Yield: 16-18 pints
8 qt peeled, cored, finely chopped paste tomatoes
2 1/2 cups vinegar
2 Tbsp salt
2 cloves garlic, crushed
1 1/2 Tbsp black pepper
5 cups chopped onions
1 Tbsp sugar
4 jalapeños seeded, chopped
2 Tbsp oregano leaves*
1 tsp ground cumin*
4 long green chiles, seeded, chopped
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer,
stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving
1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for
0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
*Optional
This recipe works best with paste tomatoes, as slicing tomatoes will yield a thin
watery salsa. If you only have slicing tomatoes available, use the Tomato/Tomato
Paste Salsa recipe.
Tomato/Tomato Paste Salsa
Yield: 7-9 pints
3 qt peeled, cored, chopped slicing tomatoes
2 12-ounce cans tomato paste
3 cups chopped onions
2 cups bottled lemon juice
6 jalapeños seeded, finely chopped
1 Tbsp salt
1 Tbsp sugar
4 long green chiles, seeded, chopped
1 Tbsp ground cumin*
2 Tbsp oregano leaves *
4 cloves garlic, finely chopped
1 tsp black pepper
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer
for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch
headspace. Adjust lids and process in a boiling water canner. 15 minutes at 0-1,000
feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.
*Optional
Chile Salsa
Yield: 7 to 9 pints
10 cups peeled, cored, chopped tomatoes
4 cups chopped onions
1 cup vinegar
6 cups seeded, chopped chiles*
3 tsp salt
1/2 tsp pepper
Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle
hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a
boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000
feet; 25 minutes above 6,000 feet.
*Use mixture of mild and hot chiles.
IMPORTANT
The only changes you can safely make in these salsa recipes are to substitute bottled
lemon juice for vinegar and to decrease the amount of spices and herbs. Do not alter
the proportions of vegetables to acid and tomatoes because it might make the salsa
unsafe.
Guide E-323
Martha Archuleta,
Extension Food and Nutrition Specialist
College of Agriculture and Home Economics
New Mexico State University
This Publication is scheduled to be updated and reissued 7/05.
CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions
and chiles. Acid, such as vinegar or lemon juice must be added to prevent the
bacteria, Clostridium botulinum, from growing. This bacteria produces a deadly
toxin that can cause serious damage to the central nervous system or death when
eaten in even small amounts. These salsa recipes have been tested to ensure that
they contain enough acid to be processed safely in a boiling water canner.
INGREDIENTS
Tomatoes
The type of tomato you use often affects the quality of salsas. Paste tomatoes, such as
Roma, have firmer flesh and produce thicker salsas than large slicing tomatoes.
Although both types make good salsas, slicing tomatoes usually yield a thinner, more
watery salsa than paste tomatoes.
Canning is not a good way to use overripe or spoiling tomatoes. Use only high quality
tomatoes for canning salsa or any other tomato product. Do not use tomatoes from dead
or frost-killed vines. Poor quality or overripe tomatoes will yield a very poor salsa
and may spoil.
Where recipes call for peeled or skinned tomatoes, remove the skin by dipping
tomatoes into boiling water for 30-60 seconds or until skins split. Dip in cold water,
then slip off skins and remove cores and seeds. You may substitute green tomatoes or
tomatillos for tomatoes in any of these recipes.
Chiles
Chiles range from mild to fiery in taste. Very hot chiles are usually small (1 to 3
inches long); mild chiles are usually bigger (4 to 10 inches long). Anaheim, Ancho,
New Mexico 6-4, Big Jim, Chimayo, and Hungarian Yellow Wax are mild chile
varieties. Choose a mild chile when the recipe calls for long green chiles.
Small, very hot chiles provide a distinct taste to salsas. Jalapeño is the most popular
hot chile. Other varieties include Serrano, Cayenne, Habanero, Chile Piquin, and
Tabasco. Use rubber gloves when you cut or dice these chiles because they cause
extreme irritation to the skin. Do not touch your face, particularly the area around your
eyes, when you are working with hot chiles.
You may substitute bell peppers for some or all of the long green chiles. Also,
different chile varieties will have different flavors. Canned chiles may be used in
place of fresh.
Use only high quality chiles. Do not increase the total amount of chiles in any recipe.
However, you may substitute one type of chile for another.
The skin of long green chiles may be tough and can be removed by heating the chiles.
Usually when chiles are finely chopped, they do not need to be skinned.
Hot chiles, such as the jalapeño, do not need to be peeled, but seeds are often
removed.
If you choose to peel chiles, slit each one along the side to allow steam to escape. Peel
using one of these two methods:
Oven or broiler method—Place chiles in a hot oven (400 °F) or broiler for 6-8
minutes until skins blister.
Range-top method—Cover hot burner (either gas or electric) with heavy wire mesh.
Place chiles on burner for several minutes until skins blister.
After heating, place chiles in a pan and cover with a damp cloth. (This will make
peeling the chiles easier.) Cool several minutes; slip off skins. Discard seeds and
chop.
CAUTION: Wear plastic or rubber gloves while handling hot chiles.
Tomatillos
Tomatillos are also known as Mexican husk tomatoes. They do not need to be peeled
or seeded, but the dry outer husk must be removed.
Acids
The acid ingredients used in salsa help preserve it and prevent botulism poisoning.
You must add acid to canned salsas because the natural acidity may not be high enough.
Commonly used acids in home canning are vinegar and lemon juice. Lemon juice is
more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least
5% acid and use only bottled lemon juice.
If you wish, you may safely substitute an equal amount of lemon juice for vinegar in
recipes using vinegar. Do not substitute vinegar for lemon juice. This substitution will
result in a less acid and potentially unsafe salsa.
Spices
Spices add flavoring to salsas. Cilantro and cumin are often used in spicy salsas. You
may leave them out if you prefer a salsa with a milder taste. For a stronger cilantro
flavor, add fresh cilantro just before serving the salsa.
IMPORTANT: Follow the directions carefully and exactly for each recipe. Use
the amounts of each vegetable listed in the recipe. Add the amount of vinegar or
lemon juice listed. You may decrease the amount of spices, if desired. Do not can
salsas that do not follow these or other research tested recipes. (They may be
frozen or stored in the refrigerator.) Do not thicken salsas with flour or
cornstarch before canning. After you open a jar to use, you may pour off some of
the liquid or thicken with cornstarch.
Filling the Jars
Follow manufacturer’s directions for pretreating lids. Fill hot clean jars with the hot
salsa, being careful not to leave any salsa on the rims. Wipe jar rims with a clean,
damp paper towel. Put on lids and screw on metal bands.
PROCESSING
Processing in a Boiling Water Canner
1.Use a rack to keep jars from touching canner bottom and to allow heat to reach all
sides of the filled jars.
2.Put jars into a canner that contains simmering water.
3.Add boiling water if needed to bring water 1-2 inches above jar tops. Don’t pour
water directly on the jars. Place a tight-fitting cover on canner. (If you use a
pressure canner for water bath canning, leave the cover unfastened and the
petcock open to prevent pressure buildup.)
4.Bring water back to a rolling boil. Set a timer for recommended processing time.
Watch closely to keep water boiling gently and steadily. Add boiling water if
necessary to keep jars covered.
5.Remove the jars from the canner immediately after timer sounds. The food could
spoil later if jars are left in hot water too long.
Cooling Jars
Put jars on a rack or cloth so air can circulate freely around them. Don't use a fan and
avoid cold drafts.
Do not retighten screw bands after processing.
Testing for Seal
Test each jar for a seal the day after canning. Jars with flat metal lids are sealed if:
1. Lid is curved down in the center.
2. Lid does not move when pressed down.
3. Tapping the center of the lid with a spoon gives a clear, ringing sound (this is the
least reliable method).
If a jar is not sealed, refrigerate the contents and use soon or reprocess. Reprocess
within 24 hours. When reprocessing, the salsa must first be heated to a boil before
packing in hot jars. Wipe jar rims clean. Use a new lid and process for the full time
listed.
Storing
Wipe jars. Label with the date and the contents of the jar. Remove the screw bands to
avoid rust.
Store jars in a cool dark place. For best eating quality and nutritive value, use within
one year. Heat, freezing temperatures, light, or dampness will decrease the quality and
shelf life of canned food.
Before Using
Before opening each jar, look for bulging lids, leaks, or any unusual appearance of the
food. After opening, check for off-odor, mold, or foam. If there is any sign of spoilage,
destroy the food.
RECIPES
Tomatillo Green Salsa
Yield: 5 pints
5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until
mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring
occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids
and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at
1,001-6,000 feet; 25 minutes above 6,000 feet.
You may use green tomatoes in this recipe instead of tomatillos.
*Optional
Tomato/Green Chile Salsa
Yield: 3 pints
3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
3/4 cup chopped onions
1 jalapeño, seeded, finely chopped
6 cloves garlic, finely chopped
1 1/2 cups vinegar
1/2 tsp ground cumin*
2 tsp oregano leaves*
1 1/2 tsp salt
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture
boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint
jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15
minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above
6,000 feet.
*Optional
Tomato Salsa (using paste tomatoes)
Yield: 16-18 pints
7 qt peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalapeños
3 Tbsp oregano leaves*
2 Tbsp fresh cilantro*
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 Tbsp salt
1 Tbsp black pepper
2 Tbsp ground cumin*
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to
a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and
simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars,
leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15
minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above
6,000 feet.
This recipe works best with paste tomatoes. Slicing tomatoes require a much longer
cooking time to achieve a desirable consistency.
*Optional
Tomato Taco Sauce
Yield: 16-18 pints
8 qt peeled, cored, finely chopped paste tomatoes
2 1/2 cups vinegar
2 Tbsp salt
2 cloves garlic, crushed
1 1/2 Tbsp black pepper
5 cups chopped onions
1 Tbsp sugar
4 jalapeños seeded, chopped
2 Tbsp oregano leaves*
1 tsp ground cumin*
4 long green chiles, seeded, chopped
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer,
stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving
1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for
0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
*Optional
This recipe works best with paste tomatoes, as slicing tomatoes will yield a thin
watery salsa. If you only have slicing tomatoes available, use the Tomato/Tomato
Paste Salsa recipe.
Tomato/Tomato Paste Salsa
Yield: 7-9 pints
3 qt peeled, cored, chopped slicing tomatoes
2 12-ounce cans tomato paste
3 cups chopped onions
2 cups bottled lemon juice
6 jalapeños seeded, finely chopped
1 Tbsp salt
1 Tbsp sugar
4 long green chiles, seeded, chopped
1 Tbsp ground cumin*
2 Tbsp oregano leaves *
4 cloves garlic, finely chopped
1 tsp black pepper
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer
for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch
headspace. Adjust lids and process in a boiling water canner. 15 minutes at 0-1,000
feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.
*Optional
Chile Salsa
Yield: 7 to 9 pints
10 cups peeled, cored, chopped tomatoes
4 cups chopped onions
1 cup vinegar
6 cups seeded, chopped chiles*
3 tsp salt
1/2 tsp pepper
Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle
hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a
boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000
feet; 25 minutes above 6,000 feet.
*Use mixture of mild and hot chiles.
IMPORTANT
The only changes you can safely make in these salsa recipes are to substitute bottled
lemon juice for vinegar and to decrease the amount of spices and herbs. Do not alter
the proportions of vegetables to acid and tomatoes because it might make the salsa
unsafe.
Prairie Lady
Inactive
Those look like good recipes. I was looking for a green salsa recipe that I could use some of my unripened tomatoes in.
Got a 30 lb sack of anaheims from walmart this weekend for 12.95, no extra charge for roasting. That was a good deal! Last year they were $16.00.
Thanks again for posting those recipes!
PL
Got a 30 lb sack of anaheims from walmart this weekend for 12.95, no extra charge for roasting. That was a good deal! Last year they were $16.00.
Thanks again for posting those recipes!
PL
Prairie Lady
Inactive
Ok, I just finished a batch of salsa last night that produced a bunch. I put up 36 jars, a combo of pints and quarts, mostly quarts, only 12 pints used.
Here is the recipe I used:
Picante Sauce recipe for 2001
50 lbs table Tomatoes
30 lb (pre roasted peeled)Anahiem Chili Peppers
2 Cups chopped Chili Salanos (small hot chili peppers)
10 lbs onions
1 large can Tomatoe Paste
1pint Vinegar
1TBSP Oregano
2 TBSP dried Cilantro
1/2 C chopped garlic
2 TBSP garlic Powder
1/2 C Hot pure red chili powder
Salt to taste
Roast and peel the 30 lbs of chili peppers, chop, set aside.
Chop hot salano chili peppers, add to Anaheims.
Peel and chop tomatoes, add to very large pan, add salt and begin to cook them down.
When tomatoes are cooked down some...about 3 hours, add the paste if tomatoes still look thin and watery.
Add remaining ingredients except for garlic. Bring to a boil, add garlic after Picante boils and just before ladling into jars (otherwise garlic looses it's flavor).
Ladle into hot jars leaving 1/4 inch headspace. Process Pints for 40 min, Quarts 45 minutes.
Pre Canning, this recipe produced a medium heat Picante. Much depends on the overall heat of the anaheims. Mine were mild to no heat at all.
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I am not sure if the name salano is the right name for those small peppers since my spanish is NOT the best, but if that isn't the exact name, it's darn close.
Here is the recipe I used:
Picante Sauce recipe for 2001
50 lbs table Tomatoes
30 lb (pre roasted peeled)Anahiem Chili Peppers
2 Cups chopped Chili Salanos (small hot chili peppers)
10 lbs onions
1 large can Tomatoe Paste
1pint Vinegar
1TBSP Oregano
2 TBSP dried Cilantro
1/2 C chopped garlic
2 TBSP garlic Powder
1/2 C Hot pure red chili powder
Salt to taste
Roast and peel the 30 lbs of chili peppers, chop, set aside.
Chop hot salano chili peppers, add to Anaheims.
Peel and chop tomatoes, add to very large pan, add salt and begin to cook them down.
When tomatoes are cooked down some...about 3 hours, add the paste if tomatoes still look thin and watery.
Add remaining ingredients except for garlic. Bring to a boil, add garlic after Picante boils and just before ladling into jars (otherwise garlic looses it's flavor).
Ladle into hot jars leaving 1/4 inch headspace. Process Pints for 40 min, Quarts 45 minutes.
Pre Canning, this recipe produced a medium heat Picante. Much depends on the overall heat of the anaheims. Mine were mild to no heat at all.
______________
I am not sure if the name salano is the right name for those small peppers since my spanish is NOT the best, but if that isn't the exact name, it's darn close.
I really prefer fresh salsa compared to canned. Does anyone have a good green salsa recipe made with tomatillos and cilantro? We finally have a produce place that offers the tomatillos in our behind the times area! I am anxious to make up a batch but don't know the proper proportions.