Homemade Salsa

[cin]

If we have salsa in the kitchen, we put it on practically everything. I haven't made it since we moved. It's a lot of chopping and a little time consuming.

So today, I picked up this GE 3 cup electric chopper/mini processor for 14.99.
I just whirled up a bowl of salsa, and it's terrific. Best of all, it was quick and EASY. Hooray!


My salsa recipe goes something like this:

Combine 3 med to large quartered tomatoes, 1/2 of a red or yellow onion, 1 fresh jalapeno with stem removed (don't remove the seeds. the seeds have all the flavor), and a handful of fresh cilantro.
Process until all cut.
Poor into a separate bowl and add a good amount of salt. Voila! Enjoy.

PS..you can add a bit of garlic infused olive oil, and/or a peeled and seeded avocado.

 

[Green Co.]

Sounds decent. We measure ours by the pound, enough for 36 pints to last most of the year.

peeled Roma tomatos 1#
onion 1/2#
jalapeno peppers 1/4#
cayenne peppers 1/8#
garlic 1/8#
salt 1/2 t.

The wife likes cilantro, I don't, so we split the jars, some with/without. A little more or less of each ingredient doesn't make a lot of difference.

Takes about 20# of this mix for our supply.

 

[Dinghy]

The recipe I had used vinegar. How do you can it without, do you pressure can it? Mine was too tart and I never made it again because I really didn't like it. Store bought has vinegar too, so I thought it had to be added? I'd realy like to try your recipes instead!

 

[cin]

Dinghy, I don't can it, although I'm curious how Green does it.

I just make enough to last about a week. What's cool about this mini processor, is that I can make it quick without a lot of hassle and mess. On the downside, I like my salsa a bit chunky, and this makes it finer, kind of like El Toritos. Oh well. I guess it's a good trade-off.

 

[oma]

Instead of vinegar , I use lime juice, comes out great.

 

[jay]

I pressured canned 28 pints of salsa yesterday. We also had the salsa with breakfast burritoes last night. Really the best recipe that I have tried. Planning on making a bunch more....if the tomatoes will hurry and ripen!

“Annie’s Salsa”
And it only took me five YEARS and countless batches before I got it to the point where I love it. Piece of cake.
Here's the recipe. Note that I cut the vinegar way, way down and pressure cook mine. If you want to HWB it you may, but the vinegar will have to be increased to one cup. You can also sub lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either).

http://forums.gardenweb.com/forums/load/harvest/msg082200459418.html

 

[bluefire]

I like the fresh salsa like you make, cin, but we wanted to put up a big batch to get us through the winter (and our neighbor turned his tomato and pepper patch over to us for a share of the product. :-)) We're just canning the last batch right now. Here's the recipe we used:

45# tomatos
3 yellow onions
1 red onion
1 white onion
About 15 bell peppers - red and green (about 3 quarts, chopped)
A mix of hot peppers (about 1 1/2 cups, chopped)-- jalapenos, serranos, cayennes, plus a couple of VERY hot habeneros, which we blenderized with
The juice of 2 lemons and 2 limes
1/2 cup apple cider vinegar
5 cans of tomato paste
1 tablespoon of salt
1 head of garlic
2 cups of cilantro


This was our first try at a cooked salsa for canning, and it turned out great. Hot, but not too hot, and very full flavored.