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| | From: Genie· (Original Message) | Sent: 4/21/2008 10:00 PM |
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Reply
| | From: Genie· | Sent: 4/22/2008 8:11 PM |
Tomato Green Chili Salsa----BettyGa 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. Jalapeño is 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 jalapeño, do 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 methodóPlace chiles in a hot oven (400 °F) or broiler for 6-8 minutes until skins blister.
Range-top methodóCover 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.
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 jalapeo, seeded, 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
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| | From: Genie· | Sent: 4/22/2008 8:12 PM |
Big Tom's Canned Salsa - Jolene | Here is our salsa recipe that keeps em coming back for more. 20 cups skinned & chopped vine ripened home grown tomatoes 10 cups chopped onions 10-40 Habanero's or use none for mild.( Never) 8 sweet banana peppers, chopped & seeded 8 jalapeno peppers, chopped 5 cloves of garlic, minced 2 green bell peppers, seeded & chopped 1 red bell pepper, seeded & chopped 2 1/2 cups white vinegar 4 Tablespoons chili powder 5 teaspoons salt 3 teaspoons cayenne pepper Squeeze juice out of tomatoes before chopping. Cook all ingredients for several hours to cook down to a thicker consistency. Stir often. Heat jars and lids. Pour salsa into jars and wipe top of jars clean before putting on flats and rings. Tighten down ring and set on towel to cool. Do not distrub for 24 hours. If it did not seal, place in refrig. It can be reheated to try again. From: Big Tom
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| | From: Genie· | Sent: 4/22/2008 8:12 PM |
Hot Salsa - Lindah Makes about 10 pints
24 cups chopped tomatoes 2 cups white vinegar 2 cups diced jalapeqo peppers (seeds and all) 2 cups diced bell pepper 2 cups diced onion 2 small cans tomato sauce 3 to 6 cloves garlic 1 tbsp canning salt
Cook first two ingredients for 1 hour. Add all other ingredients and cook another 1-2 hours or more to desired consistency. Put in hot jars. Process 15 minutes in boiling water bath. A 1/4 bunch of cilantro may be added in the second cooking.
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| | From: Genie· | Sent: 4/22/2008 8:13 PM |
Salsa - Jolene 8 large tomatoes, peeled and chopped 2 large onions, peeled and chopped 4 jalapeno peppers, chopped 2 garlic cloves, chopped 8 oz. can tomato sauce 2 tsp. vinegar 1 tsp. sugar 2 tsp. salt
Combine tomatoes, onions, peppers and garlic in 2 quart saucepan. Add tomato sauce, vinegar, sugar and salt. Mix well. Simmer 30 minutes or to desired consistency. Spoon into sterilized jars, leaving 1/2 inch headspace; seal with two piece lids. Process in boiling water for 35 minutes. Makes 4 pints.
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| | From: Genie· | Sent: 4/22/2008 8:14 PM |
SPICY SALSA--Lindah I never found a recipe I really liked until I tasted my friend. She was nice enough to give me her recipe. I used it as a basis for my recipe. After a few years of trying I have the recipe I like. 4 tsp ground cumin 1/2 cup fresh cilantro 20 cups chopped tomatoes (I like a mixture of romas and spring) 4 cups chopped onions 4 cups chopped green peppers 4 cups chopped red/yellow/ or orange peppers 8 chopped hot banana peppers 12 chopped jalapeno peppers 6 chopped habanero peppers 10 cloves chopped garlic 48 oz. tomato paste 2 cups vinegar 2 TBSP lemon juice 6 TBSP pickling salt Place all the ingredients in a large pot and heat to a simmer. Simmer for 1 1/2 hours. Add: 4 tsp paprika 8 TBSP parsley 4 tsp oregano 2 tsp black pepper Simmer for another 1/2 hour. Spoon into sterilized jars. Process in water bath for 10 minutes. Let cool.
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| | From: Genie· | Sent: 4/22/2008 8:15 PM |
TOMATO/GREEN CHILI SALSA 3 cups peeled, cored, chopped tomatoes 3 cups seeded, chopped long green chilies ¾ cup chopped onions 1 Jalapeno pepper, seeded, finely chopped 6 cloves garlic finely chopped 1½ cups vinegar ½ tsp. ground cumin (optional) 2 tsps, oregano leaves (optional) 1½ tsps. 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 salsa into pint jars, leaving ½ inch headspace. Adjust lids and process in a boiling water canner; 15 minutes at 0-1,000 feet attitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet. Yield, 3 pints. | |
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| | From: Genie· | Sent: 4/22/2008 9:39 PM |
Tomatillo Salsa - BettyGa 5 1/2 cups chopped, cored husked tomatillos 1 cup chopped onions 1 cup chopped green chili peppers 4 cloves garlic, minced 2 tablespoons minced cilantro 2 teaspoons cumin 1/2 teaspoon salt 1/2 teaspoon red pepper 1 cup vinegar 1/4 cup lime juice Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yiled:about 2 pints |
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| | From: Genie· | Sent: 4/23/2008 3:01 AM |
Corn Salsa ..Carolann 9 c Tomatoes; peeled, coarsely chopped 3 c Corn kernels 2 c Cider vinegar 1 1/2 c Cubanelle or sweet banana peppers; chopped 1 c Onion; chopped 1 c Celery; chopped 3 Garlic; minced 1/4 c Sugar 2 tb Tomato paste 2 ts Salt 2 ts Hot pepper sauce 1/4 c Fresh parsley or coriander; chopped 1 tb Oregano In Dutch oven, combine all except parsley and oregano, and bring to boil. Reduce heat and simmer for 1-3/4 hours until thickened. Add parsley and oregano and cook for 5 mins. Fill and seal 2-cup canning jars, leaving 1/2" headspace. Process in boiling water bath for 20 mins. | |
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| | From: Genie· | Sent: 4/23/2008 4:11 AM |
Walla Walla Salsa-Dutchie 4 large or 7 medium Anaheim chilies, roasted and peeled (see note below) 1 large Walla Walla Sweet onion, diced (if unavailable, use 1/2 cup chopped green onions) 2 (2.5 ounce) cans sliced olives, drained 5 Roma (Italian plum) tomatoes, diced 1 to 2 cups diced cucumber 1/2 cup virgin olive oil 1/4 cup white wine vinegar 2 cloves garlic, peeled and minced 1/2 to 1 teaspoon salt Freshly ground black pepper 1/3 cup pine nuts Remove stems, seeds and inner membrane from the chilies, then chop. In medium-sized bowl, combine the chopped chilies with the Walla Walla Sweet onions, olives, tomatoes, cucumbers, olive oil, vinegar, garlic, salt and pepper. Mix well, then adjust seasonings, adding additional salt and pepper to taste. Refrigerate for at least 1 hour, but may be prepared up to 6 hours ahead. When ready to serve, stir in the pine nuts. Serve with tortilla chips. Yields about 6 cups. *** To roast Anaheim Chilies: Poke each chilie once with a sharp knife to avoid explosions in the oven. Place the chilies on a baking sheet and broil until dark golden on all sides, then place them in a plastic bag for about 10 minutes to steam away the outer skin. Remove chilies from bag, and with your fingers, peel away the skin.
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| | From: Genie· | Sent: 4/23/2008 9:53 PM |
Nectarine Salsa 8 pounds nectarines, peeled & chopped 3 medium onions, diced 1 jalapeno pepper, chopped & seeded 1 jalapeno pepper, chopped & unseeded juice of 3 limes 1/2 cup dry cilantro
Mix everything together & cook in slow cooker on high for 2-1/2 to 3 hours. Ladle into hot sterilized canning jars. Process in hot water bath for 10 minutes. Makes 6 pints. | |
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| | From: Genie· | Sent: 6/6/2008 4:17 AM |
Zesty Salsa 10 cups chopped, seeded, peeled,cored tomatoes 5 cups chopped and seeded green bell peppers 5 cups chopped onions 2 1/2 cups chopped and seeded hot peppers 1 1/4 cups cider vinegar 3 cloves garlic, minced 2 tablespoons cilantro, minced 3 teaspoons salt 1 teaspoon hot pepper sauce Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Adjust ttwo-piece caps. Process 15 minutes in a boiling water canner. Yield:about 6 pints.
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| | From: Genie· | Sent: 7/30/2008 3:33 AM |
Salsa From: Diane Carrette Coarse chop: - 8 cups tomatoes - skinned
- 2 cups onions
- 1 cup green pepper Fine chop:
- 1 cup seeded jalapenos (wear gloves)
- 6 large cloves garlic
- 1/4 cup cilantro shred:
- 2 cups carrot add:
- 2/3 cup lemon juice
- 1 tablespoon salt
- 1 teaspoon white pepper
- Boil all ingredients, simmer 20 mins removing any foam that collects.
- Ladle into clean, sterile pint sized jars.
- Cap using canning lids and bands.
- Process using water bath method for 20 mins.
Yield 6-7 pints. COMMENTS: Not too much like catsup, or too watery. Don't leave out the carrot, thats what makes the salsa the right consistency for chip scooping. Heat is comparable to medium store brands. Adjust the heat by adding more/less jalapenos. If real hot salsa is desired, leave some jalapeno seeds in the mixture. Wearing gloves while chopping jalapenos is a must. Note for skinning tomatoes: Drop tomatoes into boiling water and boil until skin splits. Remove from water and cool enough to handle. Use a knife to peel skin, core and chop at the same time. | |
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