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Annie's Salsa

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Annie's Salsa - Page 3 Empty Re: Annie's Salsa

Post  sanderson on 8/25/2016, 11:22 pm

Thanks for bumping this topic. Love the recipe.

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Post  Turan on 8/11/2017, 4:08 pm

My counter is getting covered with tomatoes and tomatillos and we are almost out of salsa. I froze the first picking of peppers and a bag of cilantro. There are coriander seeds to pick. I just dug the garlic. It is time to start thinking about salsa making!

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Post  Abiqua Ike on 8/11/2017, 6:01 pm

I discover I really like home made salsa verde and that tomatillos are easy to grow. 

But the plants got a LOT bigger than I thought they would. Also they grow up then spread out with a "drop zone" under them. I will have to give each one a tomato tub to itself and you need at least two for cross pollination and I want at least three. This is gonna cut into my tomato count, but looking at this year's tomatoes, we're about to be "assaulted" so maybe cutting back is in order.
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Post  Turan on 8/14/2017, 12:42 am

I think 3 tomatillos this year was 1 too many. The plants are huge this year.
!2 cups of salsa are in the canner right now. This batch was half tomatillo and half tomato.

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Post  kygardener on 9/5/2017, 7:46 am

Turan, thanks for bumping this up.  I had not ever thought of making homemade salsa until I saw this recipe. I thought I would just try a batch to finish off some of my harvest.  Yum! Made a second batch last night.
Does anyone use homemade tomato sauce in this instead of canned? If so, what is your recipe? It seems such a shame to buy tomato sauce when I have so many tomatoes laying here.
I am freezing this not canning it, so I do not have to worry about the acidity changing.
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Post  Turan on 9/5/2017, 10:45 am

kygardener, I love this recipe as well. I have made my own tweaks to it, I think they are all documented in this thread somewhere. So far I have made one batch this year. We seem to like it with half tomatoes and half tomatillos, that doesn't alter the acidity.

Yes, I use my own tomato paste. The paste is for adjusting how thick or thin you like your salsa. We like it fairly thick, so it doesn't run out of a burrito or off a chip too much. I start the salsa recipe by oven roasting my tomatoes, thus evaporating a lot of water off, I measure after the roasting. When I can tomato sauce I use oven roasted tomatoes as well and after pureeing them I often fill a crock pot and let them cook down a bit further. That thick sauce is what I add to the salsa recipe if it needs it.

This is the first Labor Day weekend I have not made salsa during in a long time. I need those San Marzano tomatoes to RIPEN BLAST IT ALL!. Rolling Eyes

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Post  kygardener on 9/9/2017, 4:50 pm

So I can just roast tomatoes, puree them and then cook them down to the thickness I want?  At what temperature and for how long should I roast them?  How many pounds of tomatoes to get a cup of sauce? Thanks!
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Post  Turan on 9/9/2017, 5:49 pm

@kygardener wrote:So I can just roast tomatoes, puree them and then cook them down to the thickness I want?  At what temperature and for how long should I roast them?  How many pounds of tomatoes to get a cup of sauce? Thanks!
Yes, you can.
There are too many variables to give specifics.  It takes many more pounds and takes longer when using big slicer tomatoes than paste types, but the result still tastes good. So much depends on what you have and what you like.

Currently I have tomatoes and tomatillos cooling in the oven after being roasted. Peppers and garlic and onions are waiting on the counter. This should be the last batch needed for this year.

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Post  kygardener on 9/16/2017, 2:54 pm

Turan,

Thanks again for the info.  I ended up using Better Boys, plum and Brandywines to make the sauce. I see what you mean about all the variables.  It is a good way to use up excess tomatoes. And a good reason to make another batch of sala Smile


Last edited by kygardener on 9/16/2017, 2:56 pm; edited 1 time in total (Reason for editing : spelling)
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Post  kygardener on 10/2/2017, 9:32 am

Another salsa question.  Does anyone use cherry tomato's in this? Or, does that not work well?
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Post  Turan on 10/2/2017, 10:24 am

Sure, I use cherry tomoatoes. Mine tend to be very sweet so I taste test to see if I need to correct for that. Also they are very watery so I want to thicken them first. They would be really tasty in a peach tomato salsa, but that is a different recipe than Annies, I think Ball canning has a recipe that can be canned.

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Post  sanderson on 8/2/2018, 3:50 am

It's time to remind everyone of this recipe for Salsa. I think I made it in 2014 and still have a couple of jars. I just wish I could remember whether I used lemon juice or vinegar, because we decided that I should make it using the other option. geek

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Post  kygardener on 8/6/2018, 12:43 pm

Sanderson, I used the lemon juice and it was delicious.  I have not tried the vinegar.

Thanks for the reminder. This is the best salsa recipe ever!
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Post  sanderson on 8/6/2018, 4:03 pm

Glad you like it!

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Post  kygardener on 10/21/2019, 8:05 pm

Just made a another batch of this salsa and I have a couple more questions.

- I have been removing the seeds from my tomatoes but the recipe does not specify that.  Do others remove the seeds or leave them?
 
- Are there any shortcuts to peeling, deseeding, and hand chopping the tomatoes?
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Post  Turan on 10/21/2019, 9:33 pm

I make this every year and never deseed, or peel. 

I quarter the tomatoes and roast them to thicken them.  Then I chop with the food processor.

I made 12 cups and 4 pints this year.

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Post  sanderson on 10/21/2019, 10:48 pm

I just dice with skin intact. Seeds are okay unless one is making a V-8 tomato juice. Very Happy

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Post  kygardener on 10/28/2019, 2:20 pm

thank you.  that will really cut down on the prep time especially if using a food processor to chop them.  ( I had not tried the tomatoes in the food processor, I was afraid that would make them mush)
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