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Sunday, 7 October 2012

 



I made 5 pints of fresh salsa this week-end and it was delicious. I couldn't stop eating it while I was trying to get it into the jars. I didn't water bath this batch. I keep a jar for myself and gave the others to family.   I modified a recipe that I found on the net. If you have tomatoes and fresh peppers and onions that you want to use, I urge you to try it. It's great if you're having company or if your children are salsa lovers.   For this batch I used:
  • 15 - 20 tomatoes, chopped (I used a mix of yellow, purple and red tomatoes)
  • 2 large red onions finely diced
  • 15-20 chiles, remove the veins & seeds, finely chopped
  • 5 chiles with the seeds if you like spicy
  • 1 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 teaspoons lime juice
*NOTE:  I didn't include the salt or lime juice.  If you're going to can it, please include these ingredients. 
Directions
  1. In a large bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

If you want a smaller batch, cut the recipe in half.  I find that Roma or Amish Paste tomatoes are best used in this recipe.  I used a mixture of Roma and slicers this time, the salsa was quite watery.  I placed the salsa in a colander and allowed it to drain.  You can gradually add the liquid back in until you reach the desire consistency. 



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