Friday, September 23, 2016

Salsa


This Friday I'm re-posting my salsa recipe which was first appeared here in September of 2008. 'Tis the season! I tripled this recipe earlier this week, and hopefully that keeps us supplied with salsa until next year.  This is a zippy salsa!  If you prefer yours a little milder, remove all the seeds and ribs from inside the jalapeno peppers.


Salsa
  • 10 cups tomatoes (peeled, chopped and drained)
  • 8 small jalapeno peppers chopped (remove seeds for less heat) 
  • 3 cups chopped onions
  • 1 cup chopped green peppers 
  • 3 cloves garlic minced
  • 1/4 to 1/2 cup chopped cilantro
  • 1 1/3 cups vinegar 
  • 1 can 12 oz. can tomato paste  (369 ml)
  • 1 tsp. cumin 
  • 1 Tablespoon red pepper flakes 
  • 3 Tablespoons pickling salt 
  • 3 Tablespoons brown sugar
*Optional : Stir in 1/3 cup cornstarch diluted in cold water and simmer for several minutes to thicken salsa before filling jars. I prefer it this way.
  1. Combine all ingredients and simmer for 1 hour.
  2. Ladle into jars; tighten lids and process for 20 minutes in hot water bath.
Yield: 7 pint jars


*This recipe also makes a wonderful, tasty fresh salsa.  I use Roma tomatoes for the fresh version, cut back a little on the jalapeno peppers and make a smaller batch...as spelled out below.



Fresh Salsa
  • 5 cups chopped Roma tomatoes (un-peeled)
  • 2 small jalapeno peppers chopped
  • 1 cups chopped sweet onion
  • 1 medium green pepper, chopped
  • 1 medium yellow pepper, chopped
  • 2 cloves garlic minced
  • chopped fresh cilantro (according to preference)
  • 1/2 cup vinegar 
  • 1 can 6 oz. can tomato paste (156 ml. cans)
  • 1/2 tsp. cumin 
  • 1/2 Tablespoon red pepper flakes 
  • 1 teaspoons table salt
  • 1 Tablespoons brown sugar
  1. Place chopped veggies in a large bowl.  
  2. Mix vinegar, tomato paste, herbs and seasonings and add to chopped vegetables. 
  3. Stir to combine.  
  4. Keeps well in the refrigerator for a week. 
 




2 comments:

  1. This looks a great Salsa recipe for sure! I love the fresh version too. I am with you on thickening the salsa - not a fan of runny salsa!

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  2. I love this recipe! My friends and family always want extra jars when I make enough to share. I don't feel the need to change much about except maybe adding a few more peppers when I'm feeling extra spicy!

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