March 28, 2013 at 5:48 pm #257700
I’ve got an excess of tomatoes, chillies and capsicums. Can someone please share a good salsa recipe that I can preserve in jars – either the hot sterilised method or water bath?
BelMarch 28, 2013 at 10:19 pm #531980RobyneMember
I’ll dig out some recipes tonight for youMarch 28, 2013 at 10:24 pm #531981
Thanks 🙂March 29, 2013 at 12:28 am #531982busylizzieParticipant
Hey Bel, no time to chat but heres a recipe I use http://www.greenlivingaustralia.com.au/homepreservingrecipes.html#salsa its a really nice one and easy to. Will PM you when this hectic weekend over. LizzieMarch 29, 2013 at 1:15 am #531983SnagsMember
They seem a little scared of chillies in that recipe lol
you need to crank it up with quite a few more than one de=seeded to 5 kilo of tomatoesMarch 29, 2013 at 1:50 pm #531984creekerMember
I tried canning salsa for first time this year, we are very pleased with the flavour of this recipe. I added 2 Tb dried oregano and a few very hot small chillies for extra bite.March 29, 2013 at 4:42 pm #531985RobyneMember
I found the best one for canning but it is done in an American style preserver.
Makes 4 x 500ml jars:
4 cups peeled and cored and diced tomatoes
2 cups seeded, chopped long green chillies [anaheim, chilaca/negro]
1/2 cup seeded, chopped jalapeno chillies
3/4 cup diced onions
4 cloves garlic finely chopped
2 cups vinegar
1 tspn ground cumin
1 tblspn fresh oregano leaves
1 1/2 tspn salt
Hot Pack: Combine all ingredients in a large saucpan and bring the mixture to a boil,
stirring frequently. Reduce heat and simmer 20 miinutes stirring occasionally.
Pour hot into 500ml jars leaving 13mm head space. Wile jar rims, adjust lids and process.
BOILING WATER BATH:
500ml jars approx 15 mins.March 29, 2013 at 4:53 pm #531986
Thanks all! Will try some of those recipes with my next batch of tomatoes 🙂April 1, 2013 at 12:41 pm #531987busylizzieParticipant
Snags post=355088 wrote: They seem a little scared of chillies in that recipe lol
you need to crank it up with quite a few more than one de=seeded to 5 kilo of tomatoes
As with any recipe, adjust the heat to your liking.January 8, 2014 at 10:25 pm #531988goodfoodMember
Total Time: 50 min
Prep: 20 min
Inactive: 15 min
Cook: 15 min
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chipsJanuary 9, 2014 at 12:34 pm #531989SnagsMember
I love a fresh salsa, but quite like a jarred variety too for convenience and taste.
Call me frugal, but the jarred Mexican salsa has quite a mark up for a small jar compared to other jarred tomato products.
Anyway of cutting the corporation out of the loop and keeping the jingle of coins in my pocket, while using up my glut of produce, is a winner by me.
I will give a few of the recipes a go when the glut begins.
If I hit the magic formula with a lucky tweak I will post it up.
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