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Salsa
3 posters
Page 1 of 1
Re: Salsa
Hmm... definitely not enough jalepenos in that recipe for me! Otherwise, it looks darn good.
Retired Member 1- Posts : 904
Join date : 2010-03-03
Location : USA
How do YOU chop tomatoes for salsa?
When you are canning salsa, do you chop your tomatoes by hand with a knife, or use a food processor or other chopper? Inquiring minds want to know!
Re: Salsa
By hand, in chunks mostly about 3/4" maybe a bit less, but I like my salsa chunky not all sauce.Megan wrote:When you are canning salsa, do you chop your tomatoes by hand with a knife, or use a food processor or other chopper? Inquiring minds want to know!
PS: PLease wear gloves whilst handling the hot peppers. If you don't, well PM me and I will send you a remedy for making your hands fell less hot.
Good luck with the salsa!!
Re: Salsa
I am doomed. I have 20 pounds of tomatoes and 5 pounds of tomatillos to get through. I guess I will be a busy little chopper today! (I am sure many of you have regularly worked with far greater amounts, but this is my first go-round. )
I was a busy slicer yesterday.... about 9 pounds of rampicante! and that was just the summer and mostly-summer ones. The big boys are still sitting on the kitchen floor, scaring the cats.
I was a busy slicer yesterday.... about 9 pounds of rampicante! and that was just the summer and mostly-summer ones. The big boys are still sitting on the kitchen floor, scaring the cats.
Re: Salsa
Meg, it's all good. The last time I made salsa, I processed 30 pounds of tomatoes all at once. thats the other reason I make my chunks a bit larger, for the extended cooking time. Don't forget, the salsa will cook in the jars as well.
I also use a heat diffuser (with the handle removed )under my cooking kettle to reduce the risk of scorching. I bought it at my local hardware store.
I also use a heat diffuser (with the handle removed )under my cooking kettle to reduce the risk of scorching. I bought it at my local hardware store.
Re: Salsa
Thanks dear. I have got (I think) 3 batches to get through today -- one tomatillo salsa, and two types of tomato salsa. Hmm... maybe 4; I still have more sliced rampicante to do something with. Good thing I got more jars yesterday!
I keep a heat diffuser on my stove at all times. Looks different than yours, mine is basically a metal plate. I love it!!
I keep a heat diffuser on my stove at all times. Looks different than yours, mine is basically a metal plate. I love it!!
Re: Salsa
camprn wrote: uh oh...Megan wrote:Hmm. Does charring things change acidity, I wonder.
I'm making tomatillo salsa, too. Not following this recipe because it isn't for canning, but the oven roasting of the tomatillos and the charring of the onions/etc sounds interesting: http://andreasrecipes.com/2009/10/16/oven-roasted-tomatillo-salsa/#respond
This is the tomatillo salsa recipe I'm actually going to follow: http://www.uga.edu/nchfp/how/can_salsa/tomatillo_green_salsa.html
Re: Salsa
Those sound yum!
Well, if your worried about your pH after cooking, just put a tsp of bottled lemon juice in pints or 2 tsp in Qts, before adding the salsa, cap and process as instructed.
I wouldnt worry about it for the second tomatillo recipe.
Well, if your worried about your pH after cooking, just put a tsp of bottled lemon juice in pints or 2 tsp in Qts, before adding the salsa, cap and process as instructed.
I wouldnt worry about it for the second tomatillo recipe.
Re: Salsa
The second one has plenty of lime juice, I think... but I want to try the roasting trick.
The first one worries me a little because they seem to be using it fresh and I don't know if it's been tested as a canned product. Note: A friend of mine made it fresh and reports it was really good.
The first one worries me a little because they seem to be using it fresh and I don't know if it's been tested as a canned product. Note: A friend of mine made it fresh and reports it was really good.
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