Classic Salsa for canning

Discussion in 'Food Preservation and Storage' started by Pricklypear, Jul 16, 2011.

  1. Pricklypear

    Pricklypear Seedling

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    This is a recipe found all over the internet. Here's my version I make 12 pints every year.

    ANNIE'S 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, or to taste
    6 cloves minced garlic
    2 tsp cumin
    2 tsp pepper
    2 Tablespoons canning salt
    ¼ cup chopped fresh cilantro (may leave out)*
    1/3 cup sugar (I use 1/4 cup)
    1 cup vinegar (may use lime or lemon juice or any combo of each, must = 1 cup)
    small can of tomato paste (may leave out )
    Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, use ½" headspace, process BWB 15 minutes.
    Makes 6 pints

    Note (1)* I add fresh cilantro before serving. I leave it out of the mix. You can't taste the "cooked" cilantro anyway. If it's too cold to overwinter cilantro in your gardening zone. Plant some in a pot and bring it indoors.

    Note (2)* Use less jalepeno if 5 is to hot for you. Want it hotter? Substitute a couple of serano chilis.

    Note(3)* You can make a half recipe. I wouldn't double it. It didn't work out well for me.

    Note(4)* A food processor makes quick work of all the chopping and dicing.
     
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  3. Netty

    Netty Chaotic Gardener Plants Contributor

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    Sounds like a good recipe.
    I'll use less Jalepeno - I don't like my salsa too hot and I'm not fond of cilantro. Thanks!
     
  4. mart

    mart Strong Ash

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    Try replacing the cilantro with flat leaf italian parsley. I don`t care for cilantro either so this is what I do. It adds a fresh taste to the salsa.
     
  5. Pricklypear

    Pricklypear Seedling

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    Cilantro was an acquired taste for me.
    But I acquired it. I learned to love the stuff.

    But, I've also used fresh chopped basil in my salsa and I like that too.

    I've tasted salsa made with parsley and I liked it. That's the way my friends from back East make it.
     
  6. Jerry Sullivan

    Jerry Sullivan Garden Experimenter Plants Contributor

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    This looks to be a recipe I could try, the jalapenos make it respectable. :)

    Jerry
     

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