RE: [CH] It's Salsa time!

Britt, Robert K (rkbritt@novanthealth.org)
Thu, 5 Aug 1999 11:07:29 -0400 

I canned salsa last night.  Made up about 6 and ½ pints.  Here is my recipe:

Tomatoes (as many as necessary to make amount you want)
Peppers (Habanero, Jalapeno,  serrano,....amount to taste)
Cilantro (probably about ½ cup chopped)
White onion (3/4 of one)
Balsamic vinegar (red wine vinegar - about 1/3 cup or less to taste)
Olive oil (about ¼  -1/3 cup depending on amount being made)
Salt (Heavy two to three pinches)
Sugar (about a heaping tablespoon and just a little more)
Pepper (coarse black cracked pepper - for color in the jars)
Garlic (powdered  and minced - amount to taste)
Lemon Juice (squeeze about ½ of one lemon)
Lemon Pepper (spice rack stuff - amount to taste)
Garlic Pepper (spice rack stuff - amount to taste)

I combine everything in a big pot and cook on low heat for several hours
until it reaches the taste (I do a lot of tasting while cooking!!).  I heat
my jars and lids (lids in a small pot, jars in a big pot).  I blend the
salsa in a blender for just a couple of seconds, then take out a jar and a
lid, fill the jar to within about ½ inch of the top with the blended salsa
and put the lid on and ring on then the jar goes back in the pot of
hot/slightly boiling water.  After all are filled and in the pot they just
barely boil for 10-12 minutes.  I take then take them out of the pot and
they seal overnight.  Any that don't seal go in the refrigerator for
immediate eating.  YUM!!! YUM!!!

I also can pickled peppers!!!

Regards,

Robert (Likes HOT salsa!!!)


		-----Original Message-----
		From:	Alan Lautzenheiser [mailto:alautz@bright.net]
		Sent:	Thursday, August 05, 1999 11:18 AM
		To:	chile-heads@globalgarden.com
		Subject:	[CH] It's Salsa time!

		With the record heat wave subsiding here in NW Ohio my
plants are
		looking much happier. I am looking forward this weekend to
try my hand
		at making some salsa to enjoy during those cold Ohio
winters. This is my
		first try at it so I do have some questions for the list.

		What have you had better success with and what would you
recommend:
		freezing or canning or a little of both?

		Anyone have any recipes for canned salsa to share?

		I currently have a bountiful supply of jalapenos, chiles,
serranos, and
		anaheims so any help you can give would be appreciated.

		Alan