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Annie's salsa mix...big hit

Posted by gardengalrn 6KY (My Page) on
Wed, Aug 3, 05 at 22:00

I have spent several years trying to make a really good salsa and have finally hit the nail on the head after trying Annie's recipe. Our gold standard for commercial salsa is Pace, we just love it and no other will do. I adjusted the recipe just a teeny bit since I like just the hint of cilantro. I didn't grow jalapenos this year so habeneros and hot lemon went in instead. This is absolutely the best salsa I've made! Everyone is raving about it after a lot of failures, LOL. I think the other recipes I've tried were too thick with various spices, including the Ball's prepared mixes. Thanks a bunch, Annie, this was a big hit for us. Lori


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RE: Annie's salsa mix...big hit

Lori, I'm so glad it turned out well for you too. According to my family it's the best out of a lot of recipes I've tried, with this one I finally "got it right".

This year I need to make more.

Annie


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RE: Annie's salsa mix...big hit

Annie, I think simpler is better in this case. I was so disappointed in the Ball mixes I got this year, I felt like I wasted my tomatoes and time peeling/chopping. I tried several and each was just way too thick with spices. No hint of the tomatoes, peppers or anything. This was a perfect mixture that let the main ingredients speak for themselves. My 14-yr-old is the expert and he gave it a thumbs up for sure. Thanks again, Lori


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RE: Annie's salsa mix...big hit

Hot lemon? Is that hot lemon peppers? I've never heard of that kind before. Tell us more.


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RE: Annie's salsa mix...big hit

Yes, hot lemon peppers. I got the seed from Johnny's. Tiny little things but very hot, as hot as the habaneros I thought. I used sweet peppers as called for but instead of jalapenos I used these. Lori


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RE: Annie's salsa mix...big hit

Annie...Could you post this recipe. It sounds great, but I can't find where you have posted it in the past. Thanks!


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RE: Annie's salsa mix...big hit

  • Posted by Patris 9 Gulf Coast (My Page) on
    Sat, Aug 6, 05 at 8:51

I will have to agree with Lori, I put up 6 pints of this salsa of the gods and had a whooping round of love it!

Annie, how many time did you play with this recipe before you hit on the winner??

This may get us on Oprah!! Annie's claim to fame and side kicks (all of us).


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RE: Annie's salsa mix...big hit

That's it, Patris!! I'll send a jar of my salsa to Oprah and she won't be able to resist us. Bwahahahahahah.....

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).

ANNIES SALSA

8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

Enjoy this, and happy canning.

Annie (blushing)


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RE: Annie's salsa mix...big hit

  • Posted by Earl SW Ohio 5-6 (My Page) on
    Sat, Aug 6, 05 at 10:58

Annie, I've got a couple questions, please. You said, "I tried taking out the cider vinegar altogether and that wasn't right either)." The recipe just says vinegar, not cider vinegar, so I'm unsure about which to use.

Also, is the sauce and paste bought or homemade?

Thanks!


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RE: Annie's salsa mix...big hit

> Our gold standard for commercial salsa is Pace, we just love it and no other will do.

I have to agree and I go through several 4 lb containers of Pace Chunky Salsa every year. Granted, it needs some doctoring depending on the use. Adding fresh chopped up hot peppers is a must. Sometimes I add lots of cheese and crumbled up cooked ground beef etc to use as a nacho dip.

But... I must try Annie's recipe.

Thanks much!!

jt


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RE: Annie's salsa mix...big hit

Earl, I always use cider vinegar, because I like that flavor. A couple of my friends use white vinegar because they don't like the cider vinegar flavor. (shrug) I guess it depends on what you like. Only one person said they liked lemon juice better, but there's always that option too.

As for store bought or homemade, it depends what I have on hand. I never make tomato paste, so I always buy that, but the tomato sauce is often my homemade stuff. I hated to add the store bought stuff, but the texture isn't right without it. Then I figured, what the heck, I buy pectin for my jam so what's the difference, really?

Annie


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RE: Annie's salsa mix...big hit

Annie - glad to have the clarification on the vinegar. I put up another 12 pints yesterday which brings me up to 26 pints for the year! I've been using white vinegar but may try one more batch with cider vinegar. Last night I substituted the 2tsp of pepper with cayenne pepper and also increased the sugar a tiny bit. This batch is a tad sweet but really spicy!

Malon


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RE: Annie's salsa mix...big hit

Malon, you just had to "tweak" it, didn't you. LOLOL That's the beauty of this recipe, you can. Don't like cilantro? Leave it out. Want it hotter? Cut the sweet pepper and add more hot. I like it with three or four different kinds of hot peppers, it gives it a more complex heat I think.

I always do at least 30 pints.....

Annie


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RE: Annie's salsa mix...big hit

Annie,

Of course I had to tweak it. No self titled "chef" can follow a recipe exactly! Honestly, the first batch I made I followed the recipe to a T and it was fantastic. Subsequent batches have been tweaked for different tastes - milder for the kids, hotter for me, etc.

Malon


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RE: Annie's salsa mix...big hit

Annie
This is the very best salsa I have ever made & I have tried a lot.
I have made so much this year already,I think I have made around 50 pints of this stuff.
I read a lot on here everyday but haven't posted much,Have tried a lot of the recipes.
Paige


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RE: Annie's salsa mix...big hit

  • Posted by Earl SW Ohio 5-6 (My Page) on
    Sun, Aug 7, 05 at 12:11

Annie,
Thanks for the clarification and tweaking advice. I will be labeling a lot of jar tops "Annie's Salsa." :-) I understand what you mean about the 'sauce.' When I make fresh salsa I like for half of the tomatoes to be canned. Smoothes out the flavor.


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salsa recipes

  • Posted by Earl SW Ohio 5-6 (My Page) on
    Sun, Aug 7, 05 at 13:18

I found this site Googling. Lots of different salsa recipes.

Here is a link that might be useful: Salsa recipes


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RE: Annie's salsa mix...big hit

For all those who like store bought stuff you really ought to try salsa from frontera grill (rick bayless's resteraunt). Its awesome. It has a nice seared/smokey flavor to it. For those who like that type of flavor you can sear/smoke your tomatoes to get that type of taste. I have a weber bullet smoker that i bbq on quite often. I smoke my tomatoes before i use them in salsa. You could do the same thing for this recipe if you like that type of thing. Also, you could just replace the jalapenos with chipoltes in adobe sauce.


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RE: Annie's salsa mix...big hit

"Our gold standard for commercial salsa is Pace, we just love it and no other will do"
You guys that eat Pace made in New York City really should get better taste buds although I dont know whats available outside of Texas but for those that live in Texas, especially where an HEB store is around, try some of the SAN ANTONIO FARMS salsa made in Texas and costs almost half what Pace does.


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RE: Annie's salsa mix...big hit

Being from Michigan I'm certainly not going to get into the "best commercial salsa" discussion. LOLOLOL

All I can say is that I finally got mine the way I like it.

Annie


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RE: Annie's salsa mix...big hit

  • Posted by Patris 9 Gulf Coast (My Page) on
    Mon, Aug 8, 05 at 8:53

Annie how cute, but no need to be so modest.
I think we all know how hard you worked to make this a winning recipe.

I guess as I've said before, I am always looking for something new to make, can or freeze. I've had my own cooking and want to treat our taste buds to something other than as my hubby says "meat and taters" LOL

Don't get me wrong I'm a pretty darn good cook, but a change of scenery never hurt a body. We all know how good food can taste when it's someone else's. One of the things about this group that just makes me want to dance is the sharing and caring.

"Standing ovation for all"


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RE: Annie's salsa mix...big hit

Sorry Plantersville, I assume that being from TX you must cringe when we all talk about the various commercial salsas much like I (from Maine) cringe when somebody mentions their love for rock lobsters;) I had never even heard of salsa until I dated a young man from Baton Rouge and he took me home to meet the best cook I have ever met, his father. A young, naive, Yankee girl should NEVER ask what is in the cooking pot there, LOL. This was all many years ago, of course and I digress. I agree it's all in the individual taste. Pace was what I was introduced to and loved. Lori


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RE: Annie's salsa mix...big hit

Sorry if this has been asked before.....
To HWB Annie's Salsa is the vinegar increased to 1 cup or only doubled to 2/3 cup? I copied this recipe awhile ago and I thought it was only 2/3 cup.
How long in the HWB?
And....has anyone ever tried freezing the original recipe instead of pressure canning it? Is the consistency still OK after being frozen?
With all the rave reviews, I really want to make a batch of this salsa. Thanks!


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RE: Annie's salsa mix...big hit

becksyard, originally I doubled the vinegar to 2/3 cup for a waterbath, based on the ratio of veggies to acid in a Ball Blue Book salsa recipe, but my local extension service pointed out that it was just "barely" the ratio for water bathed salsa, so now I've been telling everyone to increase it to 1 cup just to be safe. After all, who am I to argue with Michigan State University? LOL

Plus, as I said, this recipe has been a work in progress for several years now.....

Annie


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RE: Annie's salsa mix...big hit

After increasing the vinegar to 1 cup, how long should you process pints in a BWB?

Ben


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RE: Annie's salsa mix...big hit

According to the Extension Service, 15 minutes for pints and 20 minutes for quarts.

Annie


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RE: Annie's salsa mix...big hit

Annie , You were always popular but now, WOW. Must bring a smile to your face every time you read another post. I see Earl jumped over here from the tomato forum. He raises some awesome heirloom tomatoes. Still waiting for more of mine to ripen. Maybe another week before I get to canning. I need 100 quarts each of tomatoes and veggie juice and 100 pints of Salsa. I'll be making your Salsa recipe, Linda Lou's with lemon juice and some of my originals with different heat levels. Some with sugar and some without.


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RE: Annie's salsa mix...big hit

  • Posted by Earl SW Ohio 5-6 (My Page) on
    Wed, Aug 10, 05 at 20:43

Annie,
I just made a batch of "Annie's Salsa." The family connoisseur 'wife' and family gourmand 'me' upon tasting decided on the spot that it tasted better than any bought stuff and any homemade cooked I've made. Wife decided all bought bottles were now 'food drive' articles and I was appointed to make 'more' "Annie's Salsa." Thanks for sharing.

I did a few variations from original recipe: Used 4 Garden Salsa peppers instead of the Jalapenos; cut the salt in half; used 16 oz. of homemade [heirloom] sauce, and added 1 T. of homemade roasted Jalapeno powder. Salsa to die for!!!


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RE: Annie's salsa mix...big hit

Wow, if I'd been this popular in high school I could have been Prom Queen instead of only being elected "Best Legs". LOL

Earl, I grew Garden Salsa peppers a couple of years ago. What is the difference between them and jalapenos? And I do believe that the more different types of peppers you use, the more "complex" the heat, so more types of peppers equals better salsa, IMO.

Shirley, what in the world do you do with 100 jars of salsa? My word, I LIKE salsa, but 100 jars? Whew.

Annie


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RE: Annie's salsa mix...big hit

This morning I canned my first-time-ever batch of salsa. Thank you Annie for doing all the trial and error because this recipe is awesome. Like everyone said, nice and thick, lots of fresh flavor and not overloaded with spices. Being a newbie at this, halfway through the chopping I was wondering if it was really worth all the effort. But one taste convinced me to do another batch when more tomatoes roll in. Thanks again.


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RE: Annie's salsa mix...big hit

Annie, What do I do with 100 pints of Salsa? My husband will eat it every evening while watching TV. He likes it super hot so I add chopped hot peppers. He likes it with ritz type crackers. I like mine with tortillas. I'm about to panic as I've been out for about 2 weeks and DH is getting cranky. The last of the Sweet Chunk pickles are in the jars so maybe next week I can start on the tomatoes. Salsa first though.


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RE: Annie's salsa mix...big hit

Oh my, salsa withdrawal? Better can some soon, I'd offer to send you a jar, but mine's all gone too. :-(

Annie


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RE: Annie's salsa mix...big hit

  • Posted by Earl SW Ohio 5-6 (My Page) on
    Thu, Aug 11, 05 at 21:40

Annie,
The Garden Salsa peppers are a bit milder than jalapenos and with good flavor. Using four of them gives the salsa a mild heat if salsa is eaten straight, but used on tacos or etc. the heat dissipates/cut by the other ingredients. Next time I'll use 8 or 10.

Annie's Salsa
[Click for larger picture]
Free Image Hosting at www.ImageShack.us


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RE: Annie's salsa mix...big hit

  • Posted by tietie z7b / 8 nc (My Page) on
    Thu, Aug 11, 05 at 22:09

Plantersville, yep, living in texas ruined me on eating 'mexican' food. Now, even the best restaurants are only mediocre. What I would give for some real tex-mex!

I made two batched today. One with red tomatoes that is supposed to be hotter and another with yellow tomatoes that is supposed to be milder. I left out the sauce & paste for the yellow salsa because that would mess up the color. Not sure if its safe now, but it sure is pretty.

When I copied Annie's recipe awhile back I also copied the notes. It said something about prefering red wine vinegar as opposed to cider vinegar. So, that's the way I made it today, with red wine vinegar. It seems a bit sweet. If I change to cider vinegar will it be less sweet or should I reduce the sugar too?

Tanya


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RE: Annie's salsa mix...big hit

Tanya, it's fine with or without the tomato sauce/paste, I just like the consistency it gives.

I've tried it with red wine vinegar, with white vinegar, with cider vinegar. I like it best with cider vinegar, the white seemed a little "harsh" and the red wine did make a sweeter product. I finally settled on pressure canning because of that vinegar issue, I didn't like the flavor as well if I added a whole cup of whatever kind. If you like the red wine vinegar flavor (and it's 5%), and you think it's too sweet, I'd just leave the sugar out.

Annie


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RE: Annie's salsa mix...big hit

Annie,
I've got to agree with everyone else, ANNIES SALSA.....SIMPLY THE BEST !!!

In the past, I've tried to make my own recipe and got carried away with using too many ingredients. You've shown me that keeping it simple and letting the natural flavors come through is the best. Everyone in my family loves this salsa. Thank you, Annie.

Skip


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RE: Annie's salsa mix...big hit

All,

I would like to attempt Annie's receipe but I'm not clear on the pressure cooking process. Could someone help.

I have an old pressure cooker and have never used it. All the parts are there. It's rated at 15 pounds of pressure. Annie's receipe calls for 10 pounds of pressure so I don't know how to adjust for this increase in pressure.

Could someone provide insite on the pressrue cooking process.

Thank you,


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RE: Annie's salsa mix...big hit

ncage is right. For store bought salsa Frontera brand is the best! They also make Salpica salsa which is great also.


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RE: Annie's salsa mix...big hit

Big Al, is your pressure cooker a dial gauge one or a weighted one (with the little "jiggler" thingy on the top)?

If it has a dial gauge (like mine) I heat until it reaches 11 pounds (just to be safe, LOL), then keep turning the heat down until I can maintain the gauge at that pressure. If it's one with the "jiggler" I think I'd just go ahead and process it at the 15 pounds of pressure and see how it comes out.

Annie


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RE: Annie's salsa mix...big hit

  • Posted by lola1 z9 Cen. CA (My Page) on
    Fri, Aug 19, 05 at 0:58

I'm sorry - I read this entire thread twice but did not find the answer to this question.--- Does Annie's salsa freeze well? I'm just looking for an option to canning, just in case.

Thanks Annie!


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RE: Annie's salsa mix...big hit

Big Al, do you have a cooker or a canner? You need a canner to can in. Cookers are meant only for cooking in. There are some that say cooker/canner, and they may be safely used for both. The cookers (look like a saucepan with one handle) heat up and cool down too quickly for canning. The processing times given takes into consideration the time it takes to get up to pressure and also the time it takes for the pressure to drop naturally. If it is a canner, then use the same processing time as 10 lb.


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RE: Annie's salsa mix...big hit

Another vote for Annie's salsa. Have made up about 25 pints and more to come.

One word of caution, DO NOT use only Roma tomatoes! The ffirst batch I made I used about 30% Romas and it turned out nice. I like thick salsa ... so trying to improve on a good thing, on batch #2 I used all Romas. This last batch is about as thick as mashed potatoes!! (LOL)

Then again, maybe I have hit on something new ... salsa spread.

Thanks for the recipe Annie,

Ed


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RE: Annie's salsa mix...big hit

I just tried it myself --- very tasty indeed! (I did the HWB version --- I split the difference between 2/3 and a whole cup of vinegar, adding 1/3 c. vinegar, 1/3 c. lemon juice, and then another tablespoon of each.)

Annie, I am going to include some in 1-cup jars in the batches of stuff I'm making for my friend's wedding favours. I know she'll love it. And I really wanted to include something tomato-based, since I grow a lot of tomatoes and thus they'll feel even more like a gift from me than the stuff I buy the ingredients for.

Thanks for sharing!

Zabby


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RE: Annie's salsa mix...big hit

Earl,
How do you make your roasted jalapeno powder??


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RE: Annie's salsa mix...big hit

  • Posted by Earl SW Ohio 5-6 (My Page) on
    Sun, Aug 21, 05 at 21:10

Brenda,
I grow my own jalapenos and let them turn red, and if they have [corking], lines one them, it's said that's very good. I take peppers, cut off ends, de-seed, put on smoker rack and smoke for a few hours, then I put peppers in dehydrator and dry until very dry, so they crumble/flake when ground in a coffee grinder.


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Oh yeah,

  • Posted by Earl SW Ohio 5-6 (My Page) on
    Sun, Aug 21, 05 at 21:18

Oh yeah, I just did 7 more pints of Annie's Salsa! :-)


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RE: Annie's salsa mix...big hit

Wow, all this salsa making going on and I haven't made a single jar myself. We just had a big Cooking Forum get together and I just got home, I gotta go to the farm tomorrow and talk nicely to those tomatoes so they'll turn red.

Nice tomatoes, good tomatoes. Turn ripe for Annie.....

Annie


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RE: Annie's salsa mix...big hit

Annie,
I don't believe you haven't had time to make Salsa. You probably spend most of the day sitting at your PC reading all the post bragging how good your Salsa is. There must be something out there you can take to releive the pressure in your head.
I'm curious as to what folks will put on the labels for your fabulous Salsa.
I made my first batch yesterday and got 9 pints. I pressure canned it as it was very thick. I used lemon juice instead of vinegar. Is that OK with you? Can I still call it Annie's?


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RE: Annie's salsa mix...big hit

I've put up 15 pints of Annie's salsa. I upped the acid for BWB, 8 with lemon juice and 7 with cider vinegar. I've got to say, it's delicious either way. I'll also agree with Ed that a mix of slicers and saucers is a must. I used 50/50 beefstakes/sauce tomato, and sure wouldn't want it any thicker. Last year I didn't plant any sauce toms, and all I remember is stirring that salsa pot for hours.

Anyway, I'm eagerly awaiting Annies next masterpiece.

Ben


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RE: Annie's salsa mix...big hit

Just did my 3rd. batch of Annie's Salsa over the weekend and DH said it was even better than the first two. He's been eating it almost as fast as I make it. So since I discovered something to do with my tomaotes that we will actually eat, I figure I'll be doing another batch or 2.
If I chop and prepare some of my ripe tomatoes and throw them in the freezer until I have enough tomatoes and time, would there be any problem using them in the salsa?


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RE: Annie's salsa mix...big hit

Anyone know if I can use GREEN tomatoes in Annie's recipe? I have about 10 pounds of greens (long story...:-)) and don't like green tomatoe pickles. Am hoping to use them in salsa. I'm assuming (and you know what they say about assuming...) that the acid content wouldn't be a problem subing greens for ripe, I'm more curious about taste. Anyone ever done it?

thanks


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RE: Annie's salsa mix...big hit

CindyLouWho - I've never made green salsa but there are recipes out there for it. I think it would have a little pucker and you're right, the acid content would be fine.

About the 10 pounds of green tomatoes, I have a 2 year old that "helps" me pick mine. "No Hunter!! Those aren't ready yet! Just pick the red/orange/yellow ones!" You know we pick the cucumbers/zuchinni/peppers green, why not the tomatoes?!?

Malon


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RE: Annie's salsa mix...big hit

Malon--I have a similar "problem". Last summer, I couldn't harvest a single red pepper because my 3 year old would pick them green and eat them like an apple! This year, he's doing that with the rattlesnake beans!

I'll do a search for green salsa. Thanks for the tip.


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RE: Annie's salsa mix...big hit

Shirley, I've had TIME, I just haven't had ripe tomatoes. After my trip to the farm today, I have half a bushel sitting on my front porch and I snagged enough jalapenos from the garden to start. IT'S SALSA TIME!!!

As for the name, call it any darned thing you want. I have to tell you, though, my veggie juice cocktail still says "Shirley's Juice". LOL

Annie


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RE: Annie's salsa mix...big hit

My first batch had 10 jalapenos with seeds in it. It was much too hot for me. DH is the taste tester and said it was perfect. Must label it HOT.


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RE: Annie's salsa mix...big hit

My first batch had 10 jalapenos with seeds in it. It was much too hot for me. DH is the taste tester and said it was perfect. Must label it HOT.

My Reply:

Good Moring Shirley

My Husband Asked me to can him some salsa, and he like it hot, so I notice many recipes that are hot, and my jalapenos and anahams peppers are ready, can I mix both of them to gether, maybe double the ingreince to the first Recipe on this forum above, Amen!!


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RE: Annie's salsa mix...big hit

Well, I can tell you how to ruin a perfectly good batch of annie's salsa, cuz I did it! Got home from a 12 hour day at work and spent 4 hours making a batch, incl processing time, washing jars, etc (I'm new at this) Used splenda instead of sugar and red wine vinegar for the vinegar...the combination made the salsa ultra sweet and with that saccarin bite. shooot! took me a ton of time to make it, too. I figure I can use it for making other dishes, but will not be a salsa for dipping. I'm bummed! Will try again wednesday night, using cider and regular sugar.


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RE: Annie's salsa mix...big hit

Well, I'm going to make my first batch of Annie's Salsa tonight. I had a gift bag of toms waiting on my desk at work and I think there's 8 cups worth. Will swing by the grocery store and get the rest of the ingredients.

I made a batch of peach salsa and followed that recipe to a "t". It called for 4 jalapeno's and that's what I added. My daughter and her hubby have said I can ruin a batch of salsa anytime as far as they're concerned.

I'll add them one at a time to Annie's recipe tonight. I'm not going to ruin this batch!!!


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RE: Annie's salsa mix...big hit

I'm such a cluck! Once again, I'm learning that I should read things more thoroughly! I didn't realize the recipe could be HWB with the addition of one cup vinegar! Yes, I do realize now there are several postings regarding this. Anyway, I'll have to see what I can get for tomatoes out of the garden this weekend and try it. Glad I found out I can make it. Thanks Annie!


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RE: Annie's salsa mix...big hit

I've quartered the recipie and made a few minor adjustments to taste. added a cup of chopped tomatillos and
use it for fresh eating only. came out FANTASTIC
makes a little over a quart, great for a picnic.

Thanks Annie!


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RE: Annie's salsa mix...big hit

I'm glad to know that, Ristau, believe it or not I've never eaten it "raw".

Annie


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RE: Annie's salsa mix...big hit

I'm very pleased with how my batch turned out. I did cut back considerably on the jalapenos as they seem to be much hotter this season. I do find it comparable to the Pace brand of salsa.


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RE: Annie's salsa mix...big hit

I have an over abundance of tomatoes this year and have been giving them away to neighbors. I have never found a salsa recipe I like as much as.....don't every one faint....Waffle House's Salsa. (Which the manager will sell to me for $2) After reading all of the rave reviews I would like to try Annie's recipe. (Neighbors won't be happy though!!) I just want to clarify that it is 16 ounces of tomato sauce AND 16 ounces of tomato paste. It just seemed like an awful lot of paste.

Thanks!


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RE: Annie's salsa mix...big hit

Yes, jennie, it's both. That makes quite a lot of salsa. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe, especially since the original recipe contained none at all.

Annie


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RE: Annie's salsa mix...big hit

Thanks Annie! I like my salsa a little less thick, so I will just keep adding the paste until I get it to the right consistency. The picture someone submitted looks yummy! I can't wait to try this! My good friend and neighbor is not happy she isn't going to be getting tomatoes this week, but I promised her a jar of salsa!

I'm also going to try roasting tomatoes. They sell these at the supermarket in the olive section and they are fabulous, but quite expensive.

Jennie


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RE: Annie's salsa mix...big hit

Just bought 8 pounds of tomatoes to make sure I have enough to make Annie's salsa. My produce stand seems to have mostly moved on to butter beans, because these tomatoes are nowhere near as red and soft as the ones I got in July. I'm going to set them on the counter until Saturday when I will make the salsa, and also go back to the produce stand for green tomatoes for Mama Hall's relish (thanks GardenLad!). I also bought peaches today, and they'll be ripe for peach-pepper jam by Saturday, AND since they had pickling cukes cheap today, I'll pick some up on Saturday for a few jars of Linda Lou's Heinz recipe and maybe a crock or two of fermented pickles. Going out with a bang this weekend...classes started today and I suddenly feel much more energized and ready to get stuff done! As long as these tomatoes don't go rotten in 2 days. :-)


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RE: Annie's salsa mix...big hit

Annie, your salsa is wonderful!!! Even with all the rave reviews, I was a skeptic...so I only made 1/2 the recipe. Boy do I wish now while I was knee deep in chopping and cutting that I had made the full recipe...or doubled it! I followed the recipe to a tee, except we do like ours somewhat on the hot side. So for the 1/2 recipe I added 3 chopped jalapenas. It is perfect. I'll have to make a note to add 6 to the full recipe. I did do equal parts tomato sauce and tomato paste...and the consistency is wonderful. The 1/2 recipe made 4 pints. My daughter stopped over and tasted it and claimed one pint as hers....my son called and talked with my daughter and she was raving so he claimed one pint....That leaves me with two and the neighbor with no tomatoes and no salsa! :-)
I'll make more this weekend!

Thanks Annie!

Jennie


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RE: Annie's salsa mix...big hit

LOL, Jennie. My kids are the same way. I just shrug and say "Thank you for shopping at Mom's".

I'm just getting ready to start my first batch this year right now, I'm waiting for the water to boil to peel the tomatoes.

Annie


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RE: Annie's salsa mix...big hit

I need tomatoes, I need tomatoes, I need tomatoes !!
Got the tomato paste and tomato sauce. Got peppers frozen.
If it is like Pace, then I will love it.
Annie's Awesome Salsa ! That is what I call it. And, I haven't even had any before. Nary a bite.


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RE: Annie's salsa mix...big hit

Ok, I'm going to try a double batch again today...without the splenda! wish me luck.....

oh, how many green peppers for 3 cups chopped? I don't want to buy too many or too few!


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RE: Annie's salsa mix...big hit

Here are my adjusted recipies from Annie's original.
These are for fresh eating...

what better thing to do while making salsa.

I like mine chunky...

Makes about 1 Qt.
2 cups tomatoes, peeled, chopped and drained
1 cup tomatillos boiled , cored, chopped
1 cup chopped onion
1 cup chopped green pepper
3 chopped hot peppers
4 cloves chopped garlic
tsp cumin
tsp pepper
dash salt
2 tbsp chopped fresh cilantro
1 tbsp sugar
1 tbsp Lemon Juice

Chop up fine, mix refrigerate overnite, drain excess liquid. Eat.

This is not a canning recipe

The wife likes hers smooth...

Makes about 1Qt.
2 cups tomatoes, peeled, chopped and drained
1 cup tomatillos boiled , cored, chopped
1 cup chopped onion
1 cup chopped green pepper
4 cloves chopped garlic
tsp cumin
tsp pepper
dash salt
2 tbsp chopped fresh cilantro
2 tsp sugar
1 tbsp Lime Juice
Throw each ingredient into food processor, transfer to large bowl, add spices, mix well. Transfer to pot, boil down to desired consistency, refrigerate overnight. Eat.

This is not a canning recipe

* the major difference between the canning and fresh eating recipies above are that the tomuto sauce and tomato paste have been removed, and added tomatillos.


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RE: Annie's salsa mix...big hit

Earl, that smoked jalapeno powder is something I'll be dreaming of trying next year! Sounds awesome. My jalapeno crop was weak this year, but now I have an excuse to grow MORE next year. Hehe.

Tomorrow I intend to can another batch of your salsa, Annie. This time a double batch. I've already prepared the fresh sauce today, so I'll complete the salsa tomorrow. Can't wait to continue enjoying this well into the winter!


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RE: Annie's salsa mix...big hit

I don't have Jalapenos but was wondering if anyone has used cayenne peppers ? I have dried cayenne peppers I put through the blender to a consistency of store bought black pepper and would like to use it in Annie's recipe but am trying to guess how much to use. Any ideas about how much cayenne would approximate the "heat" of 3 jalapenos ?


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RE: Annie's salsa mix...big hit

The double batch came out AWESOME! Thanks ANNIE! I used 1/3 lime juice, 1/3 lemon juice and 1/3 cider vinegar. I reduced the paste to 1/2 and used only 1/4 of the called for tomato sauce. Gave it a much looser consistency, which I like. It was a HUGE hit! and i can't wait to make some more. Made 11 pints.


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RE: Annie's salsa mix...big hit

I posted a pic of my salsa bounty at the Tomato Forum:

Here is a link that might be useful: Picture of freshly canned Annie's Salsa


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RE: Annie's salsa mix...big hit

I'm with Linda Lou.................................I need tomatoes!! Waahhhhh..

Deanna


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RE: Annie's salsa mix...big hit

Lots of luck doing the math on that one, Walker.

Jals run 2,500 to 10,000 SHUs.
Cayenne runs 30,000 to 50,000 SHUs.

So, on one hand, if you had the hottest Jals, one cayenne would provide about the same heat (except it really doesn't work quite that way) as the 3-4 Jals. So you'll have to figure how many Cayenne it takes to make X amount of powder.

But what if it works out that you had Jals on the low end, and cayenne on the high end? That would make the salsa considerably hotter than you expect.

Best bet is to just try some, using a quantity of the powder you feel comfortable with. Then taste the salsa, and adjust as necessary.


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RE: Annie's salsa mix...big hit

Where the recipe calls for "2 tsp pepper" I used 1/2 tsp good strong cayenne pepper (from Penzey's Spice) and 1 1/2 tsps ancho chili powder. I think I'd classify the salsa as Medium Hot this way. There is a definite bite to it, but I can still consume quite a bit of the salsa without my mouth being completely on fire. I used 5 hot chili peppers too.

The power of cayenne powder really depends on the brand and the age of the powder. The Penzey's spice I've got right now is several times hotter than any I've had before.


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RE: Annie's salsa mix...big hit

Thanks GL & bp ...My cayenne is home grown from last year & packs a good punch. My canner holds 20 pints so I'll make a 'heavy' triple batch using 4 different quantities of cayenne (5 jars of each), unless I get into town where I can get Jals.


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RE: Annie's salsa mix...big hit

Add my soon-to-be-married friends to the fans of Annie's salsa. I gave them a pint to try, since I'll be including some jars (half-pint ones, mind you) in the pile of canned goods for their wedding favours. Their word was OUT OF THIS WORLD.

So, thanks, Annie! Wedding guests will be thanking you all over Toronto and environs this fall.

Zabby


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RE: Annie's salsa mix...big hit

Wow, Zabby. My salsa will be places that I haven't gone! Truthfully, I'm tickled that my recipe will make it to the wedding. Many congratulations to the happy couple.

I had one jar that didn't seal. We polished it off at the office today. I need to make more, those 12 jars is never going to last.

Annie


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RE: Annie's salsa mix...big hit

I made a batch today. SOOOOOOO good--frankly, I thought everyone on this thread was exagerating, but they're NOT! I'm going to have to make more soon so I don't get stingy with the salsa too...

CLW


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RE: Annie's salsa mix...big hit

I made a batch today and everyone loves it! Now I'm feeling sorry I gave away so many tomatoes..lol. Got to get picking so I can get another batch going :).

Thanks for the recipe Annie!!
Dave


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RE: Annie's salsa mix...big hit

I got 16-18 half pints out of one batch. Smaller jars means less of a dent in my stash when I give one away. ;-)


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RE: Annie's salsa mix...big hit

melva, you are so right!

I did a double batch the other night and when BF wanted to have some, I explained that he could only open a pint jar --- the stuff canned in PINTS is for us, the stuff canned in measly HALFs is to give away at the wedding! ;-)

Zabby


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RE: Annie's salsa mix...big hit

I finally caved in and bought some tomatoes.
And I am DEFINITELY joining the Fan Club. The whole family loved the salsa! Made a double batch (13 pints) and will have to make more....we downed a pint at lunch on Monday!
Thanks for sharing a great, tried and true recipe, Annie!!
Deanna


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RE: Annie's salsa mix...big hit

  • Posted by farkee 10 B South Fl. (My Page) on
    Sun, Mar 5, 06 at 15:23

Hi folks, I know you must all be hybernating and planning your gardens, etc. but I have a ton of tomatoes and just came across this thread. (I live in S. Fl. so we grow tomatoes in the winter down here.)

Does anybody freeze salsa? I know the question was asked above but everybody was canning it. Does freezing it make the texture go all funny? I went out to buy a pressure canner and I might as well be looking for a horse and buggy.

Plus I read on the national site -don't use tomatoes from dying vines. We are about the end of the line for some of the earliest tomatoes put out in Oct. so the vines are dying. (actually that site has me scared to death of botulism now when I never gave it a second thought before.)

Anyway, would love to try this but don't know if it is OK to freeze it or that maybe the vinegar makes it OK with the dying vine bit.

Thanks so much for you thoughts. The harvest forum is fantastic --read tons of old threads and probably prevented me from poisoning DH as I would have made him taste stuff 'first'. You know, try this honey said with a sweet smile. :0


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RE: Annie's salsa mix...big hit

You can freeze salsa. The texture is different, a bit softer, but there are some who actually prefer it frozen.

I would think Annie's salsa would hold up well in the freezer, especially with her addition of tomato paste and tomato sauce.

Since it's being frozen, the amount of vinegar is not an issue, so you can add as much or little as you like. And you can also use a much freer hand with onions, peppers, other ingredients. That isn't an option with canned salsa.

P.S. In this case, your husband is not at risk, LOL!

Carol


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RE: Annie's salsa mix...big hit

farkee, you can certainly freeze salsa and as Carol mentioned, the amount of vinegar becomes a non-issue with frozen salsa.

I think the salsa is a little more "watery" when frozen but other than that there isn't a big difference in texture, probably because of that addition of tomato sauce and paste. Those ingredients were added only for texture adjustment and I think they buffer the effects of freezing a little bit.

Of course, if you add the entire amount of vinegar you don't have to pressure can it, it can simply be processed in a water bath canner, or any large pot that is big enough to put filled jars into and still cover the lids with a couple of inches of water. A rack can be made for the bottom, I used a towel years ago but someone here mentioned that old canning rings wired together made a great rack.

As for those "end of the season" tomatoes, I don't can them because there is a flavor difference that I can detect, but if they are still firm, ripe and sweet I'd use them if the end product will be frozen.

Annie


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RE: Annie's salsa mix...big hit

I agree with Annie. Extension services say you can freeze tomatoes off end-of-the-season vines (as long as they don't taste "weird"), but as the vines die the acidity drops to indeterminate levels, which is why they can't be canned with any assurance of safety.

Carol


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RE: Annie's salsa mix...big hit

Annie...I have a bucnch of little tomato seeds/plants pushing up the dirt in little grow pots...I can't wait to do your salsa...I make salsa all the time and not necessarily the same each time and it is always good so this year, my first batch will be Annies Salsa...I can't wait...ps...some of mine I water bath and some I freeze...this will be a new process for me on the canning but I am anxious to try it with the salsa...I've done other things...just not salsa......


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RE: Annie's salsa mix...big hit

  • Posted by farkee 10 B South Fl. (My Page) on
    Sun, Mar 5, 06 at 19:07

Thank you so much for all your responses. I'll make some and freeze it for sure. Next year I'll make it with my best tomatoes and buy a canner too. farkee


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RE: Annie's salsa mix...big hit

ruthie, I'm excited that my recipe has made it all over the United States, clear down to Texas!

It's just a little too early to start tomatoes here, maybe another month and mine will be pushing their way out in little grow pots too....it's nearly spring.

Annie


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RE: Annie's salsa mix...big hit

I made at least two batches and they disappeared faster than anything else in the canning closet. Thanks for sharing the recipe, Annie!

What my family really wants to know is when you're going to come up with a spaghetti sauce recipe that's as good as your salsa. You aren't perfecting a recipe for that, by any chance, are you? (I'll be happy to help test it.)


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RE: Annie's salsa mix...big hit

bitterwort, I ought to get to work on that. My heathen children like Ragu better than my homemade stuff, so I don't bother.

Hmmm. Maybe I could make some that tastes like Ragu?

Annie


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RE: Annie's salsa mix...big hit

I really really want to do a sauce recipe too...My Italian (Scilian) husband would love that....I may concentrate though on just a good sauce and not worry about the Italian part...I can do that latter with my own sauce...


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RE: Annie's salsa mix...big hit

Smoked Jalapenos are now called Chipotle I believe. Check out Penzys for some unusual chilies as well as very hot ones. I bought several lower heat ones either whole or ground. They work great in my red pepper spread


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RE: Annie's salsa mix...big hit

What are the best tomatoes to use for this recipe? I'll have to go to a local farm market as I don't have any tomato plants of my own. Also I don't have a pressure cooker so would I be able to make this recipe without one? If so what do I need to do?


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RE: Annie's salsa mix...big hit

tmelrose,

Any tomatoes will do --- the fresher and tastier, the better the salsa will be, so get whatever kind you like to eat. If you use paste tomatoes, it will be thicker; if you use other tomatoes, it will be thinner.

You can make the recipe with just a pot. It will keep for a few weeks in the fridge, or you can freeze it.

If you want to can it to preserve it, you can use a water-bath canner (which is just a big pot of water) but will need canning jars and lids & rings --- follow the instructions that comes with the jars carefully. If you can it in a water bath canner, *use the higher amount of acid* --- one cup total of vinegar/lemon juice/lime juice.)

Enjoy!

Zabby


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RE: Annie's salsa mix...big hit

Thanks. I'll increase my cider vinegar to 1 cup instead of 1/3 cup. I'll mix all ingredients and boil 10 minutes. Then I'll follow the instructions on the jars I buy that should tell me how to do the water-bath canner method and store. Thanks


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RE: Annie's salsa mix...big hit

About the best kinds of tomatoes for use in home canning are the meatier plum types. They usually contain less water and would need less cooking to remove it.


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RE: Annie's salsa mix...big hit

I can only tell you what I use, since it is my recipe. I never use plum type tomatoes, I find them relatively flavorless.

I use whatever tomatoes I have for canning, generally Bonny Best or Rutgers. I do take my fingers and scoop out the seeds and goo because I like my salsa thick.

Happy canning, I do hope you like the salsa.

Annie


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RE: Annie's salsa mix...big hit

temelrose,

That should work just fine. Good luck! If you have any questions or problems with the water-bath canning, post them in this forum; there are a lot of experienced canners who can help you out.

You might want to look for a Ball Blue Book --- it only costs about $6 and has great step-by-step instructions with pictures and lots of other canning recipes. But if you buy canning jars, they'll come with the basic instructions you need.

I know you'll like the salsa! Annie is the best.

Zabby


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RE: Annie's salsa mix...big hit

Thank you everyone - keep my fingers crossed I do it right!


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RE: Annie's salsa mix...big hit

If I want a watery sauce, I would use regular tomatoes. Tomatoes, like many other vegetables are only as good as the soil and care that goes into growing them. My plum types rival many of the heirloom non plum types out there, and need very little cooking. If you were to buy plum tomatoes from your local supermarket, expect these to be quite tasteless, and that holds true for many of the regular red tennis balls that they call tomatoes.


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RE: Annie's salsa mix...big hit

I always have several kinds of tomatoes but I will add that I am a big lover of the Romas and San marzanos...Here in my area they are wonderful tomatoes...I buy them almost exclusively in the winter time because they taste better to me than tne cardboard of most offered... I can't wait to make Annies salsa...


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RE: Annie's salsa mix...big hit

I'm going to try this for my first salsa experience.
Can anyone who made this before elaberate on what variety of tomatoe to use. I heard roma's were good for salsa. Also would you try to seperate the tomatoe seeds?
Thanks!
O'Brion


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RE: Annie's salsa mix...big hit

Most any tomato with high pulp and low juice. These inclue sauce, plum, and paste types. Use everal types to help round out flaver


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RE: Annie's salsa mix...big hit

You can use any variety of tomato you like. Some varieties of pulpy tomatoes have the advantage of fewer seeds, the disadvantage of reduced flavor. Annie uses the tomatoes she has, usually mixed varieties, and thumbs out the seeds and "goo" when prepping. She doesn't worry about whether they're paste varieties or not.

Carol


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RE: Annie's salsa mix...big hit

You are right, Carol, I use whatever I've grown that have done well. I use my thumb to scoop out the seeds and goo because I like thick chunky salsa. I never use romas or plum tomatoes because I don't grow them, the flavor has never impressed me and they are enough smaller that I don't want to peel that many. I also chop by hand because I like BIG chunks of tomato, many smaller ones only manage to get cut into eighths.

My tomato "mix" usually includes Rutger's, Bonny Best, a few stray Lemon Boys and whatever else I have on hand when it's time to make salsa! that has, in the past, included Better Boy, something called Celebrity, beefsteak types. If I get a late frost and have to replace tomato plants, I use whatever I can get my hands on. Well, except cherry tomatoes, LOL, that would be too hard to peel and deal with. (grin) And no, I don't like it with the peel left in.

Annie


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RE: Annie's salsa mix...big hit

Annie,
Last year, I had somehow grown a few tiny plum tomatoes, as well as cherry tomatoes. These were an accident I guess as most were supposed to be big eating types I was growing for a friend. I tasted the cherry ones, blah... tasteless. The tiny plums look like a grape tomato but most have a pointed tip at the bottom. I must say that they had to be one of the best I have tasted in a long time, they had the nice flavor of full grown tomatoes. I was so impressed, I cut a few open and saved the seeds for this year. I only grew 8 plants, but all were doing quite well until we had nearly non stop rain about 3 weeks ago. The plants lost most of the lower leaves due to blight, and septoria, but are still producing about 12 tomatoes per stem cluster. Out of the 8 plants (they don't grow much higher than 5 feet), I have probably picked about 2 gallons so far. The only annoying thing is once nearly ripe, they fall off to the ground. Luckily I have black fabric mulch that keeps them clean. I only need to go out with my stirrup hoe and 'coral' the falls out from under the plants. Next year, they will be the only ones I grow, but in a more sunny location. Can't enjoy tomatoes much anymore due to failing kidneys. One of the meds (cytoxan) I am on now makes me feel so sick, its hard to enjoy anything I grow.


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RE: Annie's salsa mix...big hit

Annie,
I was wondering if I increased the vinegar to 1 cup if I could add black beans to this recipe, I just love black bean salsa, I've used the Ball salsa seasoning for many years and have added black beans to it, this was before I knew there was a problem with acidity when adding ingredients, I have never gotten sick from it, the Ball recipe called for 1 cup of cider vinegar.
snowbunny


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RE: Annie's salsa mix...big hit

I'm making this tonight.. What do you do with the seeds of the jalapenos? I wasnt sure whether to throw it in or not.. Please help.. Thanks!


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RE: Annie's salsa mix...big hit

First batch I made I burned. I used a stainless steel dutch oven and the heat must have been too high. Second batch I made I waited till the mixture came to a boil then added the sugar and kept stirring. That worked well for me. I read all the previous posts and it looks like I am the only one who had this problem. I am so glad I found this recipe. I have been pulling a bucket of tomatoes a day and have canned 20 quarts of sauce. Nice to have salsa for the winter. It is awesome tasting but the fresh is still the best. Problem with the fresh is even after a day it starts loosing its flavor.


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RE: Annie's salsa mix...big hit

I'm going to use this thread to piggy-back a question here. I've canned salsa for years, and this year I'm going to try using Annie's recipe since it's very similar to what I already do. What I want to do is make a batch without onions, as I have a friend who is allergic, and there is just no such thing as salsa without onions for purchase. M

My question is whether that omission will affect the safety of the finished product? I will likely add a few more bell peppers and a few more cloves of garlic to make up for the flavor missing. I just would hate to give my friend several jars of salsa that would end up being unsafe in the long run.


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RE: Annie's salsa mix...big hit

Well, our tomatoes are at least a month behind from ripening because of the weather and tonight I finally had enough to make a full batch of Annie's Salsa. Of course I had to try it, 117 posts convinced me.

Let's just put it this way because there's no other way to put it.....it's the BEST salsa I've ever made, and maybe ever tasted and we use gallons of it every year.

This batch, I'm freezing. Next batch I'll pressure can it. I didn't tweek the directions much, just left out the cilantro since I didn't have any and put a dash of Cajun spices in it. I used mostly San Marzano tomatoes and Serento chiles, and my own gourmet Italian onions. Left out the paste, upped the sauce and stopped right there before I ruined it. LOL.

Thank you for sharing this wonderful sauce. Wow.


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I need some salsa help

This is my first year canning, and I made what I see is a pretty typical mistake. I didn't understand the need for acid in canning.

So here's what I did. I skinned, chopped, and cooked down LOTS of tomatoes... mostly roma, but not all. I don't remember how much, but after I added the following, I had nine pints of salsa... so it had to be somewhere around 7 pints of tomatoes.

Then, I ran two very hot peppers and a dozen or so jalapeo peppers through the food processor (they all fit easily at once) and dumped them in. I don't think the total could possibly have been more than 2 cups of chopped hot peppers. I added about 2 cups of minced green/red peppers, but I'd rather round up to 3 since these are low acid... then about 1 - 1 1/2 cups of minced onions and about 1/2 cup of minced garlic.

When I finished, I boiled it all for hours and lost 1 pint of water.

Then I boiling water canned it for 20 minutes... and then, the next morning, realized the importance of the acid I didn't add. Soo... I stuck all of the jars in the refrigerator, hoping that I could add the acid and redo them. (That was yesterday.)

So now I'm going to boil it all over again, and I'm trying to figure out how much acid to add! I have both lemon juice and citric acid on hand, and it seems that if I find a recipe that makes 8 or 9 pints, and add however much it says to add, I should be fine... since my ratio of other vegetables seems to be much less than what most recipes call for.

But I'm not sure. Plus, most recipes call for cumin, and I don't know if that's somehow necessary for salsa or not... and most call for vinegar, which I'd rather not use... and I don't know how much lemon juice or citric acid to use instead.

I also want to make sure that it's still safe to re-can this, after sitting in the basement BWB canned for one day, and sitting in the refrigerator for another day.

Can someone who's experienced in all this help me with a proven recipe close enough to what I did, so I can use it with confidence? The LAST thing I want to do is kill my family!


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RE: Annie's salsa mix...big hit

I was wondering what everyone does with the tomato innards?
I was thinking why couldnt add a few tomato's and make juice out of it. Anyone have any ideas?


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RE: Annie's salsa mix...big hit

Tomato 'innards' are the very necessary 'pulp'. About only useless parts are the skins, seeds, and the watery liquid. I remove most of the liquid and seeds and then run through a food strainer. If I wanted to make just juice, I don't prep first, so the the strainer just takes out the seeds and skins. Adding other vegetable juices is also good, celery, onion, carrot, etc for a tomato juice.


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RE: Annie's salsa mix...big hit

Hi Annie,

I am back again for season two! Thank you for all your hard work and dedication to a great recipe. Not only that but also your time with replying to all of us.

It was good to see you come and post again. I am so sorry to hear your news...you take care!


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RE: Annie's salsa mix...big hit

Wow, lots of unanswered questions here. Let me take a stab at some based on what I've learned on here.

to snowbunny on 9/3/08:
No, it's not safe to add beans, sorry. They change the texture and they're a low-acid ingredient. I would suggest adding a can of black beans after you open the pint of salsa (you could mix them in a quart jar if you want, just no canning). Unfortunately botulism is like roulette...you don't hit it so many times you think you never will, but that doesn't mean you never will. I wouldn't risk it. Based on the lack of bean salsa recipes for canning, I think beans really need a watery liquid surrounding them for good heat penetration.

to obrionusa on 9/4/08:
You can leave the jalapeno seeds in for a hotter salsa or leave them out for a milder one. With 3 store-bought jalapenos with the seeds taken out, mine was too mild. Not sure what Annie does...I'm guessing she leaves them in but only uses 3 or 4. She always says she doesn't like things so hot they make the enamel on her teeth bubble.

to mrswaz on 9/6/08:
Yes, it's safe to leave out the onions. You can increase the peppers some, but I'm not sure exactly how much. I would go with 2 cups of peppers plus 3-5 jalapenos unless I heard different from Linda Lou. It's safe to swap onions and peppers some, but I'd want Linda Lou's approval before doing a total replacement. Of course you can put some hot peppers in the 2 cups, I was just using 2 cups + 3-5 jals as a measurement. As for garlic, it has more oil and less water so it can't generally be increased...maybe a little but who knows? I would use garlic powder instead.

to katiediddesign on 9/7/08:
Since you have a family, I would recommend freezing this batch and starting over with a recipe. But, if I had to make a scientific judgment, I would agree that since you had a lower proportion of low-acid vegetables, you might be able to do 1.5 times the acid in Annie's salsa (6 pints of Annie's x 1.5 = 9 pints of yours) and get away with it. I would use (bottled!) lemon or lime juice instead of vinegar because it's more acidic, and I would check to make sure 1/2 cup of crushed garlic isn't more than 9-12 cloves of garlic, or you might get into trouble there.

As a general rule: spices like cumin are not there for safety. They can be increased (within reason) or decreased safely. Herbs like cilantro can be reduced. More dried herbs can be added, but fresh herbs should stay within recipe limits. Sugar and salt in tomato products are for flavor not safety, so you can increase, decrease, or eliminate them. (In some other products sugar helps bind up water to increase product safety, so check if you're not sure whether the sugar is for safety. Also, in fermented pickles, salt:water ratio is critical for safety.)

to obrionusa on 9/13/08:
I think making tomato goo into juice was discussed on another thread, and I think people said the juice wouldn't be good. Good for compost though. :-\

I hope everyone whose question went unanswered made a safe decision!

Melissa


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RE: Annie's salsa mix...big hit

hi all in this forum--
i'm new at making salsa and am going to try as i have a huge amount of tomatoes---i don't want to sound dumb---but i'm not sure i know how to go about peeling tomatoes---i assume you boil them-?? do you cut them first-or just throw them in whole---then do you use the seeds and all or what parts do you use---i'd love to hear how everyone does that part-i've got all the chopping and hwb down---just not sure about these peeled tomatoes---thanks cheri


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RE: Annie's salsa mix...big hit

Hi Cheri, what I and many other do is this.

Boil a big pot of water and get a big bowl of ice water ready. Blanch the tomatoes (boil them briefly), in this case for about 30 seconds. Then put them in ice water to stop the cooking. The skins should peel right off; if not, you can blanch them again and increase the blanching time for the rest. Then slice the tomato on its equator to expose triangular openings into the seed pockets. Squeeze it over a bowl to get out most of the seeds and goo, then chop the remaining meaty part and only use that.

You can leave the seeds and goo in, but most of us like the taste better without it. Less bitter and less likely to cause heartburn.

You can peel peaches the same way, but they usually need about a minute to blanch.

Melissa


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RE: Annie's salsa mix...big hit

sorry, I've been MIA here, I got married in May, Dad passed away in august and my stepdad died three weeks later. I haven't even really had time to can much, or anything else.

So, the questions. I agree, adding the black beans is going to throw off the acidity level of the finished product. The only way to assure that safety level to my satisfaction would be to pressure can the salsa at the time required for the beans and that would turn the salsa to mush, I think. Adding the beans after opening is a good suggestion.

I leave the seeds in the peppers. I usually use 3 or 4, but this year I have a jalapeno so mild that I added 7 and still didn't get enough heat, so it depends on the pepper and how hot you want the salsa. I taste as I go, but remember, it'll get hotter on standing. The heat in the pepepr is all in the seedy white veins, called membranes, so if you want less heat, make sure you remove not just the seeds, but the white membranes as well. And wear gloves, LOL.

The goo? I've added it to a pot of soup but didn't think it was all that great an addition. I feed it to my chickens, they love it and that way I don't feel like I wasted it. Compost is a good idea too.

katie, I figure you have about 7 cups of low acid veggies in there, at least, and I don't know how many tomatoes. Figuring an acid amount would be difficult, I'd go for at least 2 1/2 cups and that's just a guess, frankly. Better to freeze that batch and use something that's been tested for acidity level. My salsa recipe and most others can be "tweaked". If you like more garlic or more peppers, but fewer onions, that's OK, but keep the total amount of low acid vegetables the same as the original recipe. Things like cumin and cilantro usually don't factor into the safety issue because the amounts used are so small.

Ken, I'm sorry to hear that your health issues have gotten so bad, at least some of your little tomatoes can be enjoyed, even if only a small amount.

This was a bad tomato year here. We had a late frost, had to replace the plants, then floods, then two months with nearly no rain. Even my old standbys, Rutgers and Bonny Best, struggled. I got 14 pints of salsa and 22 quarts of canned tomatoes, 8 quarts of stewed tomatoes. Out of 65 plants.

We've had lots of discussion before about plum type tomatoes vs. regular tomatoes. I just have never had a plum tomato that I thought was worth a darn in taste, ever. I grew some, I bought some at the local farmer's market, they were just "OK". I like the flavor of some tomato varieties better than others and with Northern Michigan's short growing season some never even ripen, so I've been sucessful with certain types and that's what I use. Everyone else is welcome to use what they have, what they like and what is available in their area.

Annie


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RE: Annie's salsa mix...big hit

I love this post! Bump


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RE: Annie's salsa mix...big hit

I love this forum and its great recipes. This Spring was my first attempt in growing my own vegetables and I had very good success for a first-timer. I know you all have been there, the "thrill and awe" when you harvest your very own vegetables for the first time. Now I'm wondering what took me so long, I am 64 years old!

Because I am still going through learning curves, I am not able to actually start canning this season, but hope to by this Fall. I have a glass top electric stove and will need to test all the other options for doing HWB.

Anyway, I made Annie's Salsa two days ago and it was wonderful! I was able to use my own tomatoes, green peppers and Jalapenos from the garden. I just made half the recipe to see if we liked it. My dear husband has eaten half of it already in two days.

Tomorrow, I am making a second half recipe, mainly due to my tomato supply and the fact I am going to try freezing most of this batch. I am going to substitute some sweet red pepper for part of the green to see how it taste.

Thank you, Annie, if you are still active on the forum, and all of the rest of you who actively post your recipes for us newcomers. Life is Good!


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RE: Annie's salsa mix...big hit

What does HWB mean?I'm new to this part of the garden web sites. I just found Annie's recipe here and plan on making it as well. We love salsa so I've got to make this one and try it.


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RE: Annie's salsa mix...big hit

gardnpondr HWB is hot water bath. It is a type of canner. Do you plan on just making it or canning it?

This is an old post. If you want to can it check digdirt's post on Monday Jan 19,09 @ 10:43 in the link below. Some things have changed in the canning world since 05. He and others on that thread discuss the changes.

Here is a link that might be useful: http://forums.gardenweb.com/forums/load/harvest/msg1122365628967.html?23


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RE: Annie's salsa mix...big hit

Marymilkweed, I'm still here and I'm as active as I can be, given that it's time to fix fence and work the garden and clean the barn and...well, heck, I barely have time to go to my paying job. LOL

By the way, HWB is "Hot Water Bath", which is used here pretty much interchangeably with BWB which is "boiling water bath". We mostly mean the same thing, although technically the water bath IS boiling.

I'm glad you liked the recipe, my family loves it.

Happy Canning!

Annie


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RE: Annie's salsa mix...big hit

Thank you Never Give up and Annie, I plan on canning it. Thank you for the link! I finally figured it out last night after thinking about it for a bit. lol I got 8 pints of green tomato relish canned today with Splenda and man that stuff is yummy! Going to be so good with the peas. Our corn is finally getting too hard to put up now but my brother in law came up here and went through the field and found a few ears for his supper and brought me 16 ears. I had just been telling him I was going to can some soup mix and was going to get 16 ears. Thought that was nice of him to do. DH cut the ends off it and I stuck it in the freezer just like that in some ziplocks until I have more veggies to put in there with it to can the soup mix.
Thank you two again!!!
Rose


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RE: Annie's salsa mix...big hit

Can't wait to try your Salsa recipe Annie!

I've got 50 tomato plants flowering. Should have planted more pepper plants though!

Here is a link that might be useful: My Garden


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RE: Annie's salsa mix...big hit

DH cut the ends off it and I stuck it in the freezer just like that in some ziplocks

Hope you blanched it first.

Dave


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RE: Annie's salsa mix...big hit

Oh my goodness I just got finished making your salsa and man this stuff is AWESOME! I just GOT TO MAKE SOME MORE because I KNOW this is NOT going to be enough for us! lol I used Splenda in mine and it is SO GOOD! The only problem I had was trying to figure out HOW MUCH head space to leave in the jar. I looked at other salsa recipes I had and they all said 1/2" so that's what I did. I also used 1/2 pints because I didn't want any of it going to waste and was afraid pints would be too much for us to eat. I pressure canned at 10 pounds at 25 minutes so I know that should be plenty of time since the pints were only 30 minutes. I used my spatual to get every drop out of the pot! lol I am telling you, this is awesome and I am SO HAPPY you stayed with it until you came up with this recipe Annie! AND thank you for sharing it with us!!!!


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RE: Annie's salsa mix...big hit

Hi everyone,

I'm interested in making this wonderful sounding recipe, and just have a question.

Are the tomato paste and tomato sauce necessary? If I left them out would anything else need to change? I wouldn't bother leaving them out, but I noticed someone somewhere along the way in this chain mentioned that the original recipe didn't have them at all.

I'm planning on using a HWB for processing, if that matters.

Thank you for any advice you can offer!
Jill


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RE: Annie's salsa mix...big hit

You can leave them out if you wish. It just results in a thinner, less tomato-taste salsa. No other changes are necessary if you do. But if doing it BWB be sure to use the full cup of vinegar or vinegar/bottled lemon or lime juice combo.

Dave


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RE: Annie's salsa mix...big hit

I agree, leave them out if you wish, I only added them for texture. I like thick, chunky salsa that will sit on a chip instead of running off, so I worked for a while on the texture thing.

That's the only way I could get it thick enough without boiling it to death.

Annie


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RE: Annie's salsa mix...big hit

Thank you both for your quick responses! :) I'll leave at least one of the two in there then.

Thanks again!
Jill


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RE: Annie's salsa mix...big hit

I'm going to the produce store tomorrow for the stuff to make this. Can you give me an idea of how many pounds of tomatoes and peppers I need? I will be replacing green peppers with hotter varieties such as serranos and habaneros. We like heat! I plan on trying one batch and doing more if successful.
I'm also going to try to make another batch or two of tomato sauce as we've already eaten half of what I made. I figure I need 50 lbs of tomatoes just for the sauce and a second roasting pan! I hope tomatoes are still cheap!


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RE: Annie's salsa mix...big hit

I am pretty new to this website. I am looking for a good recipe for salsa and this one sounds great... Is there a place to find the actual recipe on this site.


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RE: Annie's salsa mix...big hit

Here is one copy of the recipe. There are several other a search will pull up for you.

Here is a link that might be useful: Annie's Salsa


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RE: Annie's salsa mix...big hit

nd gardener, here is the recipe. I'm expecting the NCFHFP to come up with new guidelines for salsa and so I may add additional vinegar if that happens, but for now:

ANNIES SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup apple cider vinegar
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes.

Makes 6 pints

A lot of changes have been made to this recipe. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. Some people leave out the cilantro, that's fine too. Some people add more hot peppers and fewer onions, fine as long as you keep the same total measurement. Some people leave out the sugar, that's fine.

I like it a bit sweet, kind of thick and chunky and not too hot. I like the flavor of the apple cider vinegar best, but others don't necessarily.

I do scoop out the goo in the middle of the tomatoes with my thumbs when I'm peeling and chopping, so it's 8 cups of chopped tomatoes without the seeds and goo.

Have fun and happy canning.

Annie


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RE: Annie's salsa mix...big hit

  • Posted by tomva 7-central virginia (My Page) on
    Tue, Aug 3, 10 at 14:07

I made this last week,its sooooo goooooood,wish I had made more,Annie you just convinced me to double my tomato plants next season...:O)


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RE: Annie's salsa mix...big hit

tomva, more tomato plants are ALWAYS a good thing, LOL.

Happy canning.

Annie


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RE: Annie's salsa mix...big hit

I made the newer version of the salsa over the weekend. I added the cup of vinegar so I could BWB it as I already had it full of hot water from another canning project.

I added 1/2 cup bottled lime juice, 1/4 cup red wine vinegar and 1/4 cup cider vinegar. I like cilantro and added a very healthy 1/4 cup, minced.

OMG...it turned out wonderful. Although I measured carefully, I ended up with 8 pints. While that should be enough for a year, I am going to make another batch because it turned out so well and I can give a few jars away in Christmas baskets. In order to make that other batch, I have to go buy some more pint jars. I thought I was set with jars for years when I cleaned out Mom's basement. DH wonders if it's ever possible to have enough jars. LOL


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RE: Annie's salsa mix...big hit

afeisty, it's never possible to have enough jars, no matter how many I manage to amass...

I always need the size I'm out of.

Annie


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RE: Annie's salsa mix...big hit

Did I missthe "headspace" amt on this?? making it soon..Thanks!


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RE: Annie's salsa mix...big hit

1/2 inch headspace.

Dave


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RE: Annie's salsa mix...big hit

Thank you! I must have missed it..I read it multiple times; but having kids running around me..very well could have! Thank you!


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RE: Annie's salsa mix...big hit

I made 20 pints of this today, and had just enough left over to let my husband test it. I'm pretty sure I will have to buy more jars! He loved it and I think my guys will be eating it faster than I can churn it out....

Thanks, Annie, for a wonderful recipe. I've been making salsa for years, and hit upon adding tomato paste last year for the texture, but your combination of spices is great.


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RE: Annie's salsa mix...big hit

Annie
I am a first year gardener and canner! Made your salsa for the first time today and it IS fantastic. I have a couple of questions if I may. What is the correct head space for pressure canning. Second I think i read u use homemade sauce if so have u shared that recipe. Finally do u have a good grape jelly recipe.
Thank you so much,
Mike


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RE: Annie's salsa mix...big hit

The head space I use is 1/2 inch, I'm not so diligent that I measure, but it's always between 1/4 and 1/2 inch, whether I'm pressure canning or BWB.

I do sometimes use homemade tomato sauce, if I have it. I just use the recipe in the Ball Blue Book or from Preserving Food Safely, the website of Michigan State University. I've linked it below.

I'm glad you like the salsa!

Annie

Here is a link that might be useful: Preserving food Safely


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