salsa

[scrotcaster]

Well the garden is producing and iam Going to try to make my first batch of salsa, Anyone got any good recipes they wish to share or advise for a rookie salsa concoctor

 

[Bowhunter_24]

I'm also looking for a "fresh" salsa recipe. One where you take all the ingredients and mix together and eat right after you pick them.

 

[BDub]

There are lots of recipes out there. Check out http://www.pickyourown.org/salsa.htm . This page has tons of good information.

I might add that the seasoning and heat is really what makes salsa different. I generally increase the percentage of hot peppers versus green peppers/total amount. Also I always add chipotle powder to my salsa. I cut back on the cumin and chili powder.

 

[tikkalover]

Wife made a Cool Cumber salsa on Sunday, it was very good.:;:rockit I will post the recipe when I get home from work. ;:;boozer

 

[ndbwhunter]

There are lots of recipes out there. Check out http://www.pickyourown.org/salsa.htm . This page has tons of good information.

I might add that the seasoning and heat is really what makes salsa different. I generally increase the percentage of hot peppers versus green peppers/total amount. Also I always add chipotle powder to my salsa. I cut back on the cumin and chili powder.

Thanks for this site! Lots of good information. Unfortunately, my garden sucks this year, so I won't be attempting my first batch this year.

 

[lunkerslayer]

http://nodakangler.com/forums/showthread.php?1607-Salsa

 

[Muzzytipped]

[h=2]Ingredients[/h]

6 h 5 m​

64 servings​

25 cals​

[h=2]On Sale[/h]What's on sale near you.

• 1 red onion, chopped
• 1 white onion, chopped
• 1 yellow onion, chopped
• 6 pounds fresh tomatoes, peeled and chopped
• 2 banana peppers, chopped
• 3 green bell peppers, chopped
• 3 (6 ounce) cans tomato paste
• 1/2 cup white vinegar

• 2 tablespoons garlic powder
• 1 1/2 tablespoons salt
• 1 tablespoon cayenne pepper
• 1 1/2 teaspoons ground cumin
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 8 pint canning jars with lids and rings
• Add all ingredients to list

[h=2]Directions[/h]Print

• 
  [*=center]
  [*=center]Prep
  45 m
  [*=center]Cook
  3 h 20 m
  [*=center]Ready In
  6 h 5 m

• Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

 

[scrotcaster]

Ingredients

6 h 5 m​

64 servings​

25 cals​

On Sale

What's on sale near you.

• 1 red onion, chopped
• 1 white onion, chopped
• 1 yellow onion, chopped
• 6 pounds fresh tomatoes, peeled and chopped
• 2 banana peppers, chopped
• 3 green bell peppers, chopped
• 3 (6 ounce) cans tomato paste
• 1/2 cup white vinegar

• 2 tablespoons garlic powder
• 1 1/2 tablespoons salt
• 1 tablespoon cayenne pepper
• 1 1/2 teaspoons ground cumin
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 8 pint canning jars with lids and rings
• Add all ingredients to list

Directions

Print

• 
  [*=center]
  [*=center]Prep
  45 m
  [*=center]Cook
  3 h 20 m
  [*=center]Ready In
  6 h 5 m

• Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

This looks like something i could handle!!
Thanks Muzzy!

 

[tigolbitties]

Check the site multiple times per day, first post. We do a fresh garden salsa recipe in our Ninja. Here it is:

2-3 tomatoes
1 can of Rotel diced tomatoes with chilies
1 medium onion
1 hot pepper from the garden
1/2 green pepper
juice from 1/2 a lime
garlic powder, cumin and cayenne pepper to taste - start light on the spices and add as you like.

Throw all in blender and mix.

 

[scrotcaster]

Check the site multiple times per day, first post. We do a fresh garden salsa recipe in our Ninja. Here it is:

2-3 tomatoes
1 can of Rotel diced tomatoes with chilies
1 medium onion
1 hot pepper from the garden
1/2 green pepper
juice from 1/2 a lime
garlic powder, cumin and cayenne pepper to taste - start light on the spices and add as you like.

Throw all in blender and mix.

Thanks tig, appreciate the post!

 

[Vollmer]

Welcome to the dark side Tig.

 

[Davy Crockett]

Wife made a Cool Cumber salsa on Sunday, it was very good.:;:rockit I will post the recipe when I get home from work. ;:;boozer

Working overtime ? Haha I love cucumber so this sounds very good to me Thanks in advance.

 

[tikkalover]

CucumberSalsa

2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons limejuice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 (12 ounce) package tortilla chips

Directions

In a medium bowl, stir together the cucumbers, tomatoes,green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro,dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.


Here ya go Davey, no over time, it just got to late last night............................................................At least now I know how to spell cucumber;:;banghead

 

[Davy Crockett]

Thanks Tikkalover , I'm going to give this a try later on this fall for sure . Thinking I'll make a double batch and freeze some to see how that turns out.

 

[tikkalover]

Here you go Davey, another good one. We also diced up half a medium onion to add to this. I ate it over fresh sliced up cucumbers.

 

[DerHornen]

Once you get a few batches in you'll probably tweak whatever recipe you're using to your own taste. I like cilantro but my wife isn't a fan, and we've only used yellow onions in ours.

Our salsa last year was more bitter than we'd like. Our garden had a mixture of green peppers, jalapenos, and some 'garden salsa peppers' we got at Lowe's Garden Center (not Lowes the big box store). This year we skipped the Lowe's mystery peppers and the bitterness is gone. I'm not sure what kind they actually were but they looked like serranos, longer and thinner than jalapenos and ligher green color with less heat.