Basic Salsa
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Ingredients:
- 16 cup tomato (peeled diced into 1/2" chunks)
- 4 cup bell peppers (diced )
- 4 cup onion (diced red )
- 12 jalapeno ( diced fine)
- 12 jalapeno (serranos; diced fine, (our were pretty mild this year, but the serranos have good heat))
- 8 garlic (cl minced)
- 4 ounce juice (lime we use bottled)
- (Chopped fresh cilantro)
- (Kosher salt & fresh pepper)
- (Powdered celery leaves)
- 4 cup bell peppers (diced )
- 4 cup onion (diced red )
- 12 jalapeno ( diced fine)
- 12 jalapeno (serranos; diced fine, (our were pretty mild this year, but the serranos have good heat))
- 8 garlic (cl minced)
- 4 ounce juice (lime we use bottled)
- (Chopped fresh cilantro)
- (Kosher salt & fresh pepper)
- (Powdered celery leaves)
If the taste of cilantro isn't for you, we have used Italian parsley when
cilantro wasn't available. Different flavor, but still good.
I include a few orange, white and yellow tomatoes for both color and
because they seem to thicken the salsa a bit. After chopping, add some
kosher salt, mix, then drain off the liquid and slowly simmer it to about
1/3 of its original volume, stirring often and watching carefully (I've
burned it a couple of times). Add the cooked down juice back to the
tomatoes.
Mix it all together, adjust quantities and the spices. If more heat is
needed, I add hab sauce. Let it mellow and merge for a day or two in the
fridge. I have trouble waiting that long...
If we can it, we pressure can pints at ten pounds for 25 minutes.
I've rambled on long enough, yes?
Hobby Farmer
FROM: Chile-Heads Digest & Mailing List
Posted to MM-Recipes Digest by "Rfm" on Aug 09, 98,
converted by MM_Buster v2.0l.
Makes 1 Servings
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