Recipe Share
There have been several recipes shared recently and I thought it might be nice to post our recipes and/or ideas for what to do with our garden produce here in one place. Here are the salsa recipes submitted in a thread a while ago. I added a few at the end, I don't know the authors but they were copied from a public recipe site:
It's Salsa Season - Recipe's
Posted by Paul2101 z6 MD (My Page) on Sat, Sep 4, 04 at 14:54
I made a batch of Salsa. Here's my recipe. List your own into this thread.
(1) 4 cups tomatoes diced small (everything but the cores)
(2) 1 cup finely diced onion
(3) 1/2 to 3/4 cup of chile pepper, (scalded, peeled and finely diced). I use Anaheim peppers.
(4) 1/2 teaspoon of crushed garlic
(5) 1 teaspoon salt
(6) 1/2 teaspoon cumin
(7) cilantro (1/8 teaspoon if dry, alot more if fresh)
The heat depends on the peppers you have. With average Anaheim peppers, these ingredients will make a mild to medium heat. If you want it real hot, add Jalapeno Peppers. Add more salt if you like.
Mix it all together and chill it in the fridge. It should sit for at least 4 hours before you eat it. The flavors need to mix. It will keep in the fridge for about a week but its best used within 48 hours.
This stuff is great on tortilla chips or on burrito's.
NOTE: Don't can this recipe. I don't think it has enough acid to be safe. Most of the canner recipe's add vinegar.
Paul
Follow-Up Postings:
RE: It's Salsa Season - Recipe's
Posted by: zucchini 5a ONT (My Page) on Sat, Sep 4, 04 at 21:00
mmmmmmmmmsounds good..I wonder if you could freez it? M/Z
RE: It's Salsa Season - Recipe's
 Posted by: Earl SW Ohio 5-6 (My Page) on Sat, Sep 4, 04 at 21:11
Paul,
I know it sounds weird this time of the year, but change your recipe like this, use canned tomatoes instead of fresh. Even a can of Hunt's whole tomatoes will do just fine.
RE: It's Salsa Season - Recipe's
 Posted by: Paul2101 z6 MD (My Page) on Sat, Sep 4, 04 at 22:54
Earl, I would not have come up with such a sacrilegious idea on my own :) I'm curious now so I'll probably give it a try.
What affect do the canned tomatoes have on the Salsa?
Paul
RE: It's Salsa Season - Recipe's
 Posted by: jcw3tc z5 IL (My Page) on Sat, Sep 4, 04 at 23:44
Here is my recipe that many people say I should sell. Sorry I have never measured anything but here is the ingrediants.
Fresh Tomatoes are best. Like Earl said, when I run out of fresh I use Hunt's Petite Diced. The are better than the rocks in the grocery produce dept.
The peppers depends on the heat you want. I always use some type of habanero for my main heat source, chocolate habanero or red savina are my favorite. No peeling and definitely no removal of seeds (thats whre the good heat is), just chop off the stem and throw it in the food chopper.
Finely Diced onion.
1 finely diced sweet bell pepper, valencia was very good this year.
A lot of chopped fresh cilantro leaves.
Salt.
Sometimes I add some ground coriander for extra cilatro type flavor.
Sometimes I add some tomato paste to help thicken it a bit.
Sorry for no measurements. I have been making and adjusting this recipe for several years and never measure. One reason is that I usually start with a 3 gallon bucket of tomatoes. By the time I have peeled them and removed bad parts, chopped and let drain what I have left is always different. I usually combine everything but the peppers and check the taste for salt. I get the saltiness right then add the hot peppers. For a 2 quart size batch I will use anywhere from 4 to 8 habanero class peppers depending on their size and usually add sliced rings of jalapeno, hungarian wax, etc. This is usually far too hot for most people but me and the guys I work with like it hot. For a milder batch use only mild peppers like jalapeno, serrano, cayenne, etc.
RE: It's Salsa Season - Recipe's
 Posted by: eyolf Z3: Mn (My Page) on Sun, Sep 5, 04 at 0:45
I don't use a recipe for fresh salsa; it was my turn to cook today, so we had scrambled eggs and salsa in flour tortillas for breakfast. What went in the salsa is what ever was ready in the garden:
Red Tomatoes; One of Fusion's F3HSPL, plus a Marmande.
Yellow: 2 or 3 small Mingolds plus a big Faribo.
1 slicer cuke
3 Johnny's "apple" sweet peppers, roasted over a flame and the skin removed, diced.
1 Hungarian wax peppers, roasted as above, seeds removed.
1 small onion, diced fine so the kids wouldn't complain
3 cloves of Earl's red garlic (it does real well here...thanks Earl!)
handful of sea salt, some fresh basil and oregano leaves, and some freshly crushed cumin seeds.
The whole thing marinated only for 20 minutes while I prepared the rest.
Place a serving of eggs in a small tortilla, fold in your hand like an ice cream cone, scoop salsa over the top, and enjoy. Best savored outside on the deck on warm summer mornings (weather was quite warm today), and lingered over.
Sometimes I put corn in it, substitute Zuchini for the cucumber, etc. After eating my tortilla, I often eat a small bowl of just salsa!
RE: It's Salsa Season - Recipe's
 Posted by: Paul2101 z6 MD (My Page) on Sun, Sep 5, 04 at 8:22
jcw3tc, Wow, 4 habaneros in just 2 quarts of salsa.
I'll bet you have sweat dripping from your forehead when you eat that :)
Paul
RE: It's Salsa Season - Recipe's
 Posted by: Tom_Ato z6a SWOhio (My Page) on Sun, Sep 5, 04 at 12:22
I've saved these recipes from posts in previous years (plus a new one that Earl sent me yesterday). Anyhow, here are three more salsa recipes.
RE: Sauce/Salsa tomatoes
Posted by: delaney276 WV (delaney276@hotmail.com) on Mon, Aug 6, 01 at 18:04
my salsa recipe
tomato (enough to fill food processor half full)
2 jalapeno's(mild) 2 super chili's (med) 2 Red Savinas (Hot)
1 small onion
4 cloves of garlic
1-2 cups fresh cilantro
1 small onion
1 pimento pepper
1 teaspoon kosher salt
1 teaspoon fresh crushed pepper
1/4 cup red wine vinegar
1 freshly squeezed lemon
1 freshly squeezed lime
blend together and let chill
I figured this out by taking different recipes and finally came up with this one.......you
will love it
Posted by: Amy_PNW 8 (My Page) on Tue, Aug 7, 01 at 2:38
1 jalapeno pepper (in deference to my daughter who likes mild salsa, add more for more
zing - this is great as a mild salsa so try it mild first)
2 good sized cloves of garlic
1 large tomatillo
Process very finely in the food processor then add:
3-4 medium/large tomatoes
1 small to medium onion (sweet onion if you have it)
1 handful of cilantro (about half a cup, more or less depending on taste)
juice from one large lemon (or squirt in a bunch of RealLemon juice)
salt to taste, about 3/4 teaspoon or so
Tap food processor control a few times to chop ingredients coarsely, being careful not
to turn tomatoes and onion into mush. I generally have to adjust salt or lemon depending
on the flavor of the tomatoes. With fresh tomatoes from the garden this turns out fantastic
every time. I use tomatoes while they are still firm and I use whatever has the best
flavor. Soft ripe ones turn very liquid in the recipe.
Earl's recipe
Don't laugh, but the best fresh salsa is made with canned tomatoes. :-)
Ingredients are general amounts.
1 can of Hunt's whole canned tomatoes, medium diced
or a pint jar of Picardy
about 1/2 cup of finely chopped onion,
2 tablespoons finely chopped Jalapeno or milder peppers
as much fresh finely chopped Cilantro as you like
salt and pepper to taste.
Mix the above and serve with corn scoops.
Sometimes I add a dash or two of Frank's Hot Sauce or the likes.
Tom
RE: It's Salsa Season - Recipes
 Posted by: Tom_Ato z6a SWOhio (My Page) on Sun, Sep 5, 04 at 15:16
At the CHOPTAG fest last year, Ray brought some killer lemon salsa. I just called his house to get the recipe, but he's out-of-town (I need to make a batch of salsa for Labor Day). His BH said she'd relay the message and maybe he'll post here later today (you gotta love technology). Just to tease you, I know the recipe calls for yellow tomatoes and probably the usual onion, cilantro, and salt. I'm not sure how much lemon/lemon juice/lime/lime juice it calls for--I'm pretty sure Ray just made up the recipe.
Tom
RE: It's Salsa Season - Recipe's
 Posted by: winnjoe MB (My Page) on Sun, Sep 5, 04 at 15:51
one key I've learned is to chop the tomatoes by hand, rather than in a blender. A blender (in my hands) always produces too much juice. Tomatoes, peppers, garlic, salt, lime juice, cilantro or basil.
Joe, Winnipeg
RE: It's Salsa Season - Recipe's
 Posted by: Bonni_Mich z5 Mich ,Da UP (My Page) on Thu, Sep 9, 04 at 17:20
Well I will try to the best of my ability to give my recipe. Problem is... I never measure anything... its all done by eye, or feel. But here it goes
1/2 bushel tomatos
1 stalk celery diced up
onions, I use red, yellow what ever I am able to get at the time ( usually about 4 of them)
6-7 green peppers diced up
a mixture of hot peppers, habeneros,green chilis. (again what ever I can find when I want to make it)
usually I cut all the peppers and onions, then store them in ziplocs, and depending on who wants the salsa, depends on how much of the mix goes in. (if they want HOT, they get HOT, usually cut down the amount for mild)
All this gets heated up to about 225* to 300+* then its ladled into hot jars and canned.
Sorry I can't be more exact, but I did this 4 times last week, and got over 70 pints of salsa :)
(well I only cut peppers and onions ONCE but yeah I make that much of it)
RE: It's Salsa Season - Recipe's
 Posted by: Earl SW Ohio 5-6 (My Page) on Mon, Sep 13, 04 at 20:56
I made 'fresh' salsa today with baked tomatoes.
Two Thessalonika hearts cut in half, skins on, and baked for 30 minutes at 400% and an unpealed clove of garlic in pan. Let cool, peeled, diced fine [mashed garlic with fork], added some chopped sweet onion, cilantro, jalapeno, t of sugar, T of lime juice, salt and pepper. Worth fighting over. Put taco seasoned burger meat in corn scoops, Mexican cheese on top, microwaved, put sour cream and salsa on top. Oink.
RE: It's Salsa Season - Recipe's
 Posted by: Cinsay z5 MI (My Page) on Mon, Sep 13, 04 at 23:43
Here's an easy one for canning. I got the ok from the local extension so it should be safe.
12 cups seeded diced tomatoes
4 cups diced green peppers + 3 minced jalapenos
2 cups diced onions
1 cup 5% vinegar
4 tablespoons lime juice
2 tablespoons cilantro
8 garlic cloves put through a garlic press
4 teaspoons canning salt
Mixed all ingredients. Brought to a simmer on the stove for 20 min. and canned in pint jars with 2 piece lids at 10 lbs. pressure for 35 min.
The lime juice and cilantro are key. Its even better fresh.
Cindy
RE: It's Salsa Season - Recipe's
 Posted by: LynnCanGrowIt Zone7 in N. VA (My Page) on Wed, Sep 15, 04 at 16:25
I've made 2 different recipes for canned salsa so far this season, and I'm not satisfied with either recipe. The salsa made for canning is more watery than regular salsa that I usually make.
I'm happy to have Paul's recipe and I will try this one tomorrow, just to eat after cooled. We sure have more than enough tomatoes to make more salsa. (More salsa, more sauce, more hot sauce....)
Thanks for the recipe, Paul.
RE: It's Salsa Season - Recipe's
 Posted by: twilightsglow z8b TX (My Page) on Wed, Sep 15, 04 at 18:15
I have a few.
Fresh Garden Salsa (no heat)
------------------------------
can diced tomatoes (half blended into puree)
a few radishes diced
half a cucumber diced
bell pepper diced
green onions chopped
lots of MEXICAN oregano (dried or fresh)
lots of lime juice
salt to taste
even better after it marinates
Fresh Salsa
------------
a few tomatoes quartered (juice and seeds removed and sprinkled w/salt)
a big slice of spanish onion
garlic clove (optional)
jalapeno or serranos
parsley or cilantro
juice of half a lime
pulse the jalapeno and herb in a cuisanart, then add onions, then tomatoes and lime and blend until it is a consistency you'd like
Roasted Salsa
--------------
a few tomatoes halved(salted)
half of spanish onion
garlic clove
jalapeno (halved)
parsley or cilantro
juice of half a lime
Add all put herbs and lime to a sheet pan or terra cotta roasting pan. Roast in the oven. Can do this a number of ways. One is on 200* for an hour and a half. Another is to stick under the broiler until things get charred. Or just plain 'ol under 350* until they look good to you. Add to cuisanart or blender w/herbs and a little lime juice and blend.
Tomatillo Salsa
----------------
tomatillos w/husks
jalapeno(s) or serranos
half spanish onion
half lime
Char all on cast iron skillet (even lime if you like). remove husks and if you like skin on jalapenos. Blend together in blender or cuisanart. Salt to taste.
RE: It's Salsa Season - Recipe's
 Posted by: castoff z5NY (My Page) on Thu, Sep 16, 04 at 20:00
So, here I am growing three tomatillo plants that are covered with little lanterns. At best, the fruit seems to be about the size of the average cherry and this variety is called Yellow Giant.
When I saw this thread, I was hoping for a bunch of salss recipes that included the use of tomatilloes. Does anyone use both tomatoes and tomatilloes in their salsa and if so, to what percentages? The one tomatillo recipe above mentions nothing about volume or weight of the tomatilloes used.
RE: It's Salsa Season - Recipe's
 Posted by: twilightsglow z8b TX (My Page) on Fri, Sep 17, 04 at 11:05
sorry - I'm really bad w/amounts - I go by sight!
I would say for the recipe above, use about 2 handfuls of your tomatillos. That's roughly 7-10. Yes tomatillos are small. Add a dash or two of salt too. Also really yummy in that salsa is roasted hatch chilis or even roasted poblanos or anaheims. And you can serve it warm or cold. Great w/fish too.
I would think yellow tomatoes and tomatillos would make a pretty salsa. I would think to go even on the weight of each. Why not experiment?
RE: It's Salsa Season - Recipe's
 Posted by: korney19 z6a Buffalo, NY (My Page) on Thu, Oct 7, 04 at 17:55
Any more recipes?
RE: It's Salsa Season - Recipe's
 Posted by: cat2 z6 CT (My Page) on Fri, Oct 8, 04 at 12:45
Or use those tomatillos on their own for a salsa verde. For fresh tomato salsa, I use whatever is handy in ripe tomatoes & sweet peppers, a few hot peppers, dash of Dragon's Breath (some kind of hot sauce given to us- good flavor & hot), onion, cilantro, lime juice, olive oil, and a tiny pinch of salt. I eyeball everything with an eye to how much of the stuff I've got & what else I might have in mind to do with it.
RE: It's Salsa Season - Recipe's
 Posted by: soren Zone 9 Sun 17 (My Page) on Fri, Oct 8, 04 at 15:01
Cherokee Green Salsa
One smallish Spanish onion
Four or five nice big Cherokee Green Tomatoes!
Some hot peppers (three or four)
Garlic (two or three cloves
Cilantro (handful)
Salt (to taste)
lemon
I usually spray some olive oil on the he tomatoes and roast them under the broiler until the skins get a little charred but skip that step since these are green tomatoes!
Take bamboo skewer slide two or three clovers on the skewer, then slide your chile peppers on the skewer I use Senneros because I always have a ton of those. Toast them like you are toasting marshmellow! let them cool then into the food processor, wiz a bit then add your onion wiz that up a bit more add your tomatoes and cilantro Wiz just a little for chunky salsa wiz a bit more for smoother salsa. Add the juice from half a lemon. Taste, add more if you need it. Salt also to taste.
Dixie Gold Giant Salsa
Same as above only yellow salsa, this time I would roast the Dixies then let them cool remove most of the charred skin throw the liquid out and finish as above.
RE: It's Salsa Season - Recipe's
 Posted by: sandy0225 z5 Indiana (My Page) on Sat, Oct 9, 04 at 8:29
Here's another one
4 cups chopped tomatoes
1/2 cup onion chopped
1 large or two small green peppers, chopped
1 large or 1 small hot peppers, to taste, chopped
1 T cilantro, fresh or 1 t dried
1/4 t salt
Eat it fresh or can. To can this salsa:
Simmer on stove until slightly boiling, check thickness, if it's not thick enough, add 1/2 can tomato paste. Pressure can pints at 5# pressure for 10 minutes, quarts for 15 minutes. I've been making this recipe for 5 years now, and no one has ever gotten sick from my canning. I give this away for christmas every year.I usually chop everything in the food processor, you can double triple whatever this recipe as long as you keep the proportions the same. Last batch I made was 22X the recipe!
RE: It's Salsa Season - Recipe's
 Posted by: FCivish Zone 6 Utah (My Page) on Wed, Oct 13, 04 at 23:29
You put in some tomatoes, diced.
You put in an onion, diced fine.
You put in however many peppers you want of whatever type you want (hot, mild, green, red, etc.).
You add some salt, pepper and the juice of one lime.
You eat it.
RE: It's Salsa Season - Recipe's
 Posted by: korney19 z6a Buffalo, NY (My Page) on Thu, Oct 14, 04 at 11:47
Fred, where you been? lol
Mark
RE: It's Salsa Season - Recipe's
 Posted by: FCivish Zone 6 Utah (My Page) on Fri, Oct 15, 04 at 1:51
Out in the garden, eating tomatoes.
Well, that is only PARTIALLY true, Mark. I have been growing my tomatoes and eating as many as possible, and evaluating flavors (especially from my 'breeding' tomatoes) and saving seed. But I have also been very busy this Summer. Took a long trip to Florida. Took a trip to New Jersey. Sat with my wife in the hospital for some days after she had surgery. Been doing extra stuff at work, and a bunch of other things. I haven't been ignoring the tomatoes, but I haven't had a lot of time for this board, until now. Now things are slowing down and I am trying to get caught up. I have already read all the pages available, 1 through 10, but I think I missed EVERYTHING for about 2 months. It makes me sad, because I'm sure there is a lot I could have learned.
The other thing is, when I did check in once in a while, I was just lurking, because I didn't want to go spouting off about my opinions on tomatoes and flavors for this year until I had sampled them all and had a little experience to compare them all together.
-=- Fred
RE: It's Salsa Season - Recipe's
 Posted by: minnekoda nj6 (My Page) on Fri, Oct 15, 04 at 15:25
This one is slightly different...
grill a few pieces of corn until it has nice grill marks.Cut off cob,add chopped tomatoes,can of black beans(drained),red onion,cilantro,a hit of redwine vinegar,chili powder and sugar.It is so awesome!!!!Enjoy
RE: It's Salsa Season - Recipe's
 Posted by: dereckbc Z7 AR (My Page) on Fri, Oct 15, 04 at 16:46
Breshetta
1 large ripe peeled and seeded tomato chopped
5-to-8 large sweet basil leaves chopped
1-to-2 large cloves of garlic minced
1 Tbsp of a good Balsamic Vinegar
1-to-2 Tbsp of good EVO
S & P to taste.
Let set at least one hour on counter top. Take some good French or Italian bread sliced thin and toasted. Top with Salsa and good parmasen cheese. Serve with a salad, steak or pasta dish, and a good wine.
RE: It's Salsa Season - Recipe's
 Posted by: momkoz z6 So Illinois (My Page) on Tue, Oct 19, 04 at 23:45
here is the salsa that i made, using green tomatoes. some people didnt get red tomatoes this year. :)
this froze really well, too. this came from the harvest forum.
Tomatillo Green Salsa
Yield: 5 pints
5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
You may use green tomatoes in this recipe instead of tomatillos.
*Optional
RE: It's Salsa Season - Recipe's
 Posted by: FCivish Zone 6 Utah (My Page) on Tue, Oct 26, 04 at 0:43
Ok, here is a more 'Formal' recipe than my previous effort (which DOES work quite well).
Fresh Salsa
(Feel free to adjust this according to taste. If you like 'Peach' Salsa, then add a few diced fresh peaches. Etc.)
6 medium to large sized fresh ripe tomatoes, diced
1 large onion, diced
2 medium bell peppers, diced
1 medium Anaheim pepper, diced (Or add hot peppers of your choice, but go easy at first. Garden Salsa peppers are good. Jalapeno, Serrano and Habanero are increasingly hotter to very hot.)
½ to 1 can (6 oz.) tomato paste (for thickening)
1 rounded teaspoon salt
¼ to ½ teaspoon sugar
½ to 1 teaspoon black pepper
½ to 1 teaspoon garlic powder
½ to 1 teaspoon dry sweet basil leaf
¼ to ½ teaspoon dry leaf oregano (Go easy on Oregano. Mexican Oregano is best, but you can use regular Oregano if you don't use too much.)
2 tablespoons dry cilantro leaf
Juice from 1 medium sized lime
1 teaspoon balsamic vinegar (optional) (May also use Apple Cider Vinegar. Or skip it.)
Dice all vegetables to desired size and combine all ingredients together. For a smoother, less chunky salsa, vegetables may be blended briefly in a blender or food processor on low speed. Serve immediately, or chill if desired, but don't let it sit more than a few hours or flavor will gradually degrade.
I made this today and it came out delicious. I am going to serve it over
salmon steaks tonight.
Salsa Verde Cocida
Rick Bayless' Mexican Kitchen
1 lb tomatillos (10-12), husked & rinsed
fresh serrano chiles (roughly 3), to taste
1.5 tbsp olive oil or vegetable oil
1 med white onion (6 oz), roughly chopped
2 lg cloves garlic, peeled & roughly chop
2 cups vegetable broth, less or more
1/3 cup cilantro, roughly chopped
salt, more or less*
For the tomatillos and chiles:
The Roasting Method:
Lay the tomatillos and chiles on a bakign sheet and place about 4 inches
below a very hot broiler. When the tomatillos and chiles blister, blacken
and soften on one side, about 5 minutes, turn them over and roast the other
side.
Transfer tomatillos, chiles and any accumulated juices to a food processor
or blender.
The puree:
Heat 1 tbsp of the oil in a deep, medium large (9-10 inch) heavy skillet
over medium. Add the onion and cook, stirring often, until deep golden,
about 8 minutes. Stir in the garlic and cook a minute longer, then scrape
the browned mixture into the processor or blender. If using a blender, cover
it loosely. Now, pulse whatever machine you're using to reduce the
ingredients to a rough-looking puree - smooth enough to hold together, but
rough enough to keep it from that uninteresting baby-food blahness.
Finishing the Sauce: Wipe the skillet clean, then heat the remaining 1/2
tbps of the oil over medium-high. When hot enough to make a drop of the
puree sizzle sharply, pour it in all at once and stir constantly for 4-5
minutes, as your sauce base sears and sizzles into a darker and thicker
mass. (You'll notice that characteristic roasty, tangy aroma fill the
kitchen.) Stir in the broth, let return to a boil, reduce the heat to medium
and simmer briskly until thick enough to coat a spoon, about 10 minutes.
(You can chedck the consistency by spooning a little on a plate; If it looks
watery, solids separating quickly from the broth, simmer it longer; if it
mounds thickly, stir in a little broth or water.) Stir in cilantro, then
taste and season with salt.
Advance Preparation: The sauce can be prepared 4-5 days ahead. If frozen,
whiz it in the blender or processor to get it back to a beautiful texture.
Other Chiles You Can Use: Fresh jalapenos can stand in for the serranos.
Risa's notes: I made 1/2 the amount and the sauce reacted exactly as Rick
says in the recipe. No need to fool with this at all. Great the way it is.
* Salt depends on how salty the broth is. If it is very salty, then little
will be needed. If it is low sodium, then it will need more.
:
_____
CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice must be added to prevent the bacteria, Clostridium botulinum, from growing. This bacteria produces a deadly toxin that can cause serious damage to the central nervous system or death when eaten in even small amounts. These salsa recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water canner.
INGREDIENTS
Tomatoes
The type of tomato you use often affects the quality of salsas. Paste tomatoes, such as Roma, have firmer flesh and produce thicker salsas than large slicing tomatoes. Although both types make good salsas, slicing tomatoes usually yield a thinner, more watery salsa than paste tomatoes.
Canning is not a good way to use overripe or spoiling tomatoes. Use only high quality tomatoes for canning salsa or any other tomato product. Do not use tomatoes from dead or frost-killed vines. Poor quality or overripe tomatoes will yield a very poor salsa and may spoil.
Where recipes call for peeled or skinned tomatoes, remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins split. Dip in cold water, then slip off skins and remove cores and seeds. You may substitute green tomatoes or tomatillos for tomatoes in any of these recipes.
Chiles
Chiles range from mild to fiery in taste. Very hot chiles are usually small (1 to 3 inches long); mild chiles are usually bigger (4 to 10 inches long). Anaheim, Ancho, New Mexico 6-4, Big Jim, Chimayo, and Hungarian Yellow Wax are mild chile varieties. Choose a mild chile when the recipe calls for long green chiles.
Small, very hot chiles provide a distinct taste to salsas. Jalapes the most popular hot chile. Other varieties include Serrano, Cayenne, Habanero, Chile Piquin, and Tabasco. Use rubber gloves when you cut or dice these chiles because they cause extreme irritation to the skin. Do not touch your face, particularly the area around your eyes, when you are working with hot chiles.
You may substitute bell peppers for some or all of the long green chiles. Also, different chile varieties will have different flavors. Canned chiles may be used in place of fresh.
Use only high quality chiles. Do not increase the total amount of chiles in any recipe. However, you may substitute one type of chile for another.
The skin of long green chiles may be tough and can be removed by heating the chiles. Usually when chiles are finely chopped, they do not need to be skinned.
Hot chiles, such as the jalapedo not need to be peeled, but seeds are often removed.
If you choose to peel chiles, slit each one along the side to allow steam to escape. Peel using one of these two methods:
Oven or broiler methodce chiles in a hot oven (400 ?F) or broiler for 6-8 minutes until skins blister.
Range-top methoder hot burner (either gas or electric) with heavy wire mesh. Place chiles on burner for several minutes until skins blister.
After heating, place chiles in a pan and cover with a damp cloth. (This will make peeling the chiles easier.) Cool several minutes; slip off skins. Discard seeds and chop.
CAUTION: Wear plastic or rubber gloves while handling hot chiles.
Tomatillos
Tomatillos are also known as Mexican husk tomatoes. They do not need to be peeled or seeded, but the dry outer husk must be removed.
Acids
The acid ingredients used in salsa help preserve it and prevent botulism poisoning. You must add acid to canned salsas because the natural acidity may not be high enough. Commonly used acids in home canning are vinegar and lemon juice. Lemon juice is more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least 5% acid and use only bottled lemon juice.
If you wish, you may safely substitute an equal amount of lemon juice for vinegar in recipes using vinegar. Do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe salsa.
Spices
Spices add flavoring to salsas. Cilantro and cumin are often used in spicy salsas. You may leave them out if you prefer a salsa with a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving the salsa.
IMPORTANT: Follow the directions carefully and exactly for each recipe. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed. You may decrease the amount of spices, if desired. Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator.) Do not thicken salsas with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.
Filling the Jars
Follow manufacturerdirections for pretreating lids. Fill hot clean jars with the hot salsa, being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
PROCESSING
Processing in a Boiling Water Canner
Use a rack to keep jars from touching canner bottom and to allow heat to reach all sides of the filled jars.
Put jars into a canner that contains simmering water.
Add boiling water if needed to bring water 1-2 inches above jar tops. Donpour water directly on the jars. Place a tight-fitting cover on canner. (If you use a pressure canner for water bath canning, leave the cover unfastened and the petcock open to prevent pressure buildup.)
Bring water back to a rolling boil. Set a timer for recommended processing time. Watch closely to keep water boiling gently and steadily. Add boiling water if necessary to keep jars covered.
Remove the jars from the canner immediately after timer sounds. The food could spoil later if jars are left in hot water too long.
Cooling Jars
Put jars on a rack or cloth so air can circulate freely around them. Don't use a fan and avoid cold drafts.
Do not retighten screw bands after processing.
Testing for Seal
Test each jar for a seal the day after canning. Jars with flat metal lids are sealed if:
1. Lid is curved down in the center.
2. Lid does not move when pressed down.
3. Tapping the center of the lid with a spoon gives a clear, ringing sound (this is the least reliable method).
If a jar is not sealed, refrigerate the contents and use soon or reprocess. Reprocess within 24 hours. When reprocessing, the salsa must first be heated to a boil before packing in hot jars. Wipe jar rims clean. Use a new lid and process for the full time listed.
Storing
Wipe jars. Label with the date and the contents of the jar. Remove the screw bands to avoid rust.
Store jars in a cool dark place. For best eating quality and nutritive value, use within one year. Heat, freezing temperatures, light, or dampness will decrease the quality and shelf life of canned food.
Before Using
Before opening each jar, look for bulging lids, leaks, or any unusual appearance of the food. After opening, check for off-odor, mold, or foam. If there is any sign of spoilage, destroy the food.
RECIPES
Tomatillo Green Salsa
Yield: 5 pints
5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalape
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
You may use green tomatoes in this recipe instead of tomatillos.
*Optional
Tomato/Green Chile Salsa
Yield: 3 pints
3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
3/4 cup chopped onions
1 jalapeseeded, finely chopped
6 cloves garlic, finely chopped
1 1/2 cups vinegar
1/2 tsp ground cumin*
2 tsp oregano leaves*
1 1/2 tsp salt
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
*Optional
Tomato Salsa (using paste tomatoes)
Yield: 16-18 pints
7 qt peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalape
3 Tbsp oregano leaves*
2 Tbsp fresh cilantro*
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 Tbsp salt
1 Tbsp black pepper
2 Tbsp ground cumin*
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.
This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.
*Optional
Tomato Taco Sauce
Yield: 16-18 pints
8 qt peeled, cored, finely chopped paste tomatoes
2 1/2 cups vinegar
2 Tbsp salt
2 cloves garlic, crushed
1 1/2 Tbsp black pepper
5 cups chopped onions
1 Tbsp sugar
4 jalapeseeded, chopped
2 Tbsp oregano leaves*
1 tsp ground cumin*
4 long green chiles, seeded, chopped
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
*Optional
This recipe works best with paste tomatoes, as slicing tomatoes will yield a thin watery salsa. If you only have slicing tomatoes available, use the Tomato/Tomato Paste Salsa recipe.
Tomato/Tomato Paste Salsa
Yield: 7-9 pints
3 qt peeled, cored, chopped slicing tomatoes
2 12-ounce cans tomato paste
3 cups chopped onions
2 cups bottled lemon juice
6 jalapeseeded, finely chopped
1 Tbsp salt
1 Tbsp sugar
4 long green chiles, seeded, chopped
1 Tbsp ground cumin*
2 Tbsp oregano leaves *
4 cloves garlic, finely chopped
1 tsp black pepper
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner. 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.
*Optional
Chile Salsa
Yield: 7 to 9 pints
10 cups peeled, cored, chopped tomatoes
4 cups chopped onions
1 cup vinegar
6 cups seeded, chopped chiles*
3 tsp salt
1/2 tsp pepper
Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
*Use mixture of mild and hot chiles.
IMPORTANT
The only changes you can safely make in these salsa recipes are to substitute bottled lemon juice for vinegar and to decrease the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.
Originally developed by Val Hillers and Richard Dougherty, Washington State University, Cooperative Extension Service. Adapted for use in New Mexico by Martha Archuleta.
Chicken Breasts with Tomatillos
2 whole boneless chicken breasts
Juice of 1 lime
1 tablespoon corn oil
Salt and pepper
3/4 pound tomatillos, peeled rinsed and boiled until tender (8-10 minutes)
1 jalapeno chili, halved and seeded (1 use 2!)
1/2 teaspoon salt
1 teaspoon sugar
2 Tablespoons corn oil
1/3 cup sour cream
Season the chicken with lime, oil, salt and pepper. Set aside to marinate briefly.
Puree the tomatillos with the onion, jalapeno, salt and sugar.
Heat 2 Tablespoons of oil in a sauté °an and fry the tomatillo mixture over medium heat until reduced by ? about 8-10 minutes. Remove from heat.
Cook the chicken breasts until done, preferably by grilling.
While chicken is cooking, reheat the tomatillo sauce to boiling.
Remove from heat and let cool a couple minutes then stir in sour cream.
Dollop over grilled chicken and serve with tortillas.
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