|
Sat, Sep 13, 14 at 8:46
| Would it be OK to add a Tablespoon of smoke paprika to our salsa recipe? Originally, we were considering roasting the peppers, but we're concerned that we won't be able to maintain the proper tomato/pepper ratio due to measurement change after roasting. I've read that it's ok to add spices to salsa recipes--would this include smoked paprika? Has anyone tried this? |
Follow-Up Postings:
|
| You can add dry spices. I don't know how large your recipe is, but a tablespoon sounds like a lot of paprika to me. Remember that some spices can become bitter and/or stronger during canning. You might try a batch with a bit less paprika. You can always add it after opening. Deanna |
|
- Posted by DianaInIdaho none (My Page) on Sat, Sep 13, 14 at 11:58
| Thanks Deanna! Our recipe makes 7-8 pints, so I'll start with a teaspoon, taste and go from there. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
