If I increase the amount of acid would this thin salsa be safe to

12 years ago

This recipe has a lot of low acid ingredients but I'm curious if it could be made safe for canning by adding vinegar, bottled lime or lemon juice? I figured since it makes such a thin salsa, it might be safe to just add some thing to raise the acid. Here is a picture of the texture.... Do you think this recipe could be made safe, how would you do it? Any advice would be welcomed.

Ersatz Papalote Salsa Recipe

* 5 medium roma tomatoes, cored and halved

* 10 dried chiles de arbol, stemmed, halved lengthwise, and seeded

* 2 teaspoons ground dried pasilla peppers

* 1 tablespoon kosher salt

* 1 teaspoon sugar

* 1 1/2 cups water

* 2 tablespoons unsalted hulled pumpkin seeds

* 3 tablespoons white vinegar

* 1/4 cup minced scallions

* 1/4 cup coarsely chopped cilantro

Here is a link that might be useful: Ersatz Papalote Salsa Recipe

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Comments (4)

digdirt2
12 years ago
Maybe. No way to know for sure. As you said, lots of low-acid ingredients and a LOT of water (which is very alkaline)! So how much acid would be needed?

Compare it to this approved one. No water and 2 cups of bottled lemon juice.

As we always say here. It is a fresh use recipe not a canning recipe. Canning it, even with increased acid, is a do-at-your-own-risk situation.

Dave
Linda_Lou
12 years ago
No, it is not a canning recipe. The number one rule for safe canning is NEVER can your own recipe.
It should be frozen.
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readinglady
12 years ago
There's just no way to provide a definite answer. Only lab testing can tell you whether the existing recipe is safe or how much additional vinegar or other acid might be required.

Beyond that, I think this is the sort of recipe that, if canned, would lose a lot of its character. I'm not convinced the scallions, the cilantro and certainly the pumpkin seeds would do very well in processing.

Carol
Charcuterie
Original Author
12 years ago
Freezing it is then, thanks people.