Salsa recipe to can

[country lady]

Hi, I'm new to the garden board too. I've been on BYC for awhile. Someone on there mentioned Annie's salsa. I googled it and it really is delicious. Annie wouldn't have recognized my first batch, though, because I transposed the salt and pepper amounts. (Not funny at the time!) So, I had to keep adding other ingredients--it's edible, just barely, a bit too hot. My next batches turned out really good and taste similar to Paces mild chunky salsa, our favorite. Since we live in the south we like it with white beans, also on scrambled eggs.

 

[zynski]

Just to add to the mix....

I've attempted some form of tomato "Salsa" throughout my culinary forays in the kitchen. I never liked that watery consistency that I sometimes got, usually from an unheated/uncooked mixture, when you use a food processor or dice up the tomatoes.

However, I was really happy and liked the consistency when I used the food grinder attachment on my Kitchen Aid mixer to process the tomatoes - only the tomatoes. The rest of the veggies were knife diced. The salsa had a nice thick consistency, without that water that tended to separate.

 

[TerriLaChicks]

This is the one I do, which everybody loves. I'm reprinting it with my notes and all--I always take notes when I put something up so I know what went right & what went wrong the next time.

Terris Salsa Recipe
For Canning

5-6 lbs chopped tomatoes (this is about 15 large or 20-25 small to medium). Cut the cores out & skin (easy way to skin them-freeze them first, then run hot water over them for a couple of minutes & the skins will slip right off. You can also just scrape a dull knife over fresh ones to 'bruise' the skin & they will peel easier).

1 purple onion, chopped
1 bell pepper, chopped

2 cups finely chopped hot peppers (I used Garden Salsa peppers-ordered seed from Tomato Growers Supply. It makes a large, long pepper of medium heat intensity. I used a mixture of solid red-ripe ones & some that were starting to turn red). I seeded & cut the splines out of the first 2 cups. (later on added 3 more peppers with seeds and splines to boost flavor).
*Note* made this in January '09; used fresh jalapeno peppers & they worked just fine.

1 handful fresh cilantro, chopped (plus 1 tablespoon dried cilantro added later)
*Note* used 2 tablespoons dried cilantro in Jan; worked OK.

1/3 cup lemon juice (plus added another 1/3 cup later.)
juice of 2 limes
1 tablespoon coarse (kosher) salt
1/4 cup Trappeys Jalapeno sauce (the green one) (added later)

Started with the tomatoes, purple onion, bell pepper, 2 cups garden salsa peppers, fresh cilantro, 1/3 cup lemon juice, juice of 2 limes and 1 tablespoon salt.

Brought to a boil, reduced to a simmer & cooked 30 minutes and did a trial taste.

We thought it was too bland, so at that point added 3 more chopped salsa peppers WITH seeds and splines, another 1/3 cup lemon juice, 1 tablespoon dried cilantro, and about 1/4 cup of green Trappeys jalapeno sauce.
Brought back to a boil, reduced to a simmer, & cooked 5 more minutes, tasted, decided it was perfect.
Cooked another 10 minutes at a simmer & canned it. Processed 10 minutes in canner, all sealed.
Used slotted spoon to pack into jars; got 4 pint jars of thick salsa & had 3 more jars of just the juice, which is like a very spicy V-8 juice.
*Note: in January, chopped 15 tomatoes I had frozen whole during the summer, added a jar of the leftover "juice" I had canned, 1/2 a purple onion, 1/2 a bell pepper, a finely chopped carrot, 2 jalapeno peppers seeded & splined, juice of 1 lime, a dash of lemon juice & Jalapeno sauce & cooked it all down until it was thick. It was great!