All peppers combined were 1-3/4 cups, 8 c. chopped toms if that matters, also used 1 cider vinegar, so followed recipe as written except roasting peppers first. Peppers were measured AFTER roasting.

So when you plan to make such a change you need to measure AND weigh before treating, be it roasting or freezing. Then you can use the weight to determine the amount you add after roasting as it won't change.

Whether the change was enough to make a safety issue difference I don't know. Probably not. It is likely ok but there is no way to know for sure.

I'd personally be more comfortable with it had you used the lime juice for at least part of the vinegar recommendation we often discuss here as it is more acidic than vinegar.

So when one makes changes in a recipe it becomes a do-at-your-own-risk thing and your choice.

Dave

Thanks for the reply, I'll know next year, not to roast them. And make a mental note to weigh them next time I'm dicing peppers. Wait, back to where I started from, I never use peppers unless they've been roasted/skinned. I like the suggestion to use lime juice. Never saw that tip in all the threads on this (or any) salsa recipe.

Hopefully the amount of vinegar offset the peppers. Thanks again.

While it is true that you shouldn't make changes in recipes without care, I guess I don't understand why you think it would be so difficult to do or why you'd would have to buy twice the peppers? What kind of peppers are you talking about? How do you roast them?

If I recall correctly the recipe calls for 1 3/4 cup chopped sweet peppers and 4-5 jalapeno peppers diced (I didn't look up the recipe to double check that). Sweet bell peppers are easy to core. cut into halves or quarters, then weigh, then roast and peel. 1 average bell pepper, cored = 1/2 cup chopped, 1 large, cored = 3/4 cup chopped.

Jalpenos - remove the stem and core, weigh them, then roast them.

Dave

I did roast the jalapenos, too, but am not worried about them as I used 5 and recipe called for 3-5 as you noted.

I also skinned the tomatoes, too, in hot water then a cold shock. They didn't seem to lose any volume. I think I'm going to go ahead & use the salsa, the peppers did soften but I am thinking (ok am hopeful) they didn't shrink down too much.

I used 1-1/2 c roasted red & green sweet peppers, and a total of 5 jalapenos, cayenne, and habanero. Roasted on the outdoor grill to char then peeled. I think what threw me off is that I made salsa 2 weeks ago, which called for roasting & peeling peppers, but they specified by weight in the recipe before roasting, it was from an extension office, MI or MN ag. So I kind of went on auto-pilot & roasted, but I know now that's a bad idea!

Thanks again