Making Salsa?

Discussion in 'Cooking' started by fkj2, Jul 21, 2010.

  1. fkj2

    fkj2 DIS Veteran

    Joined:
    Jun 12, 2000
    Messages:
    1,850
    Has anyone made their own salsa? Not looking for anything too hot or spicey. Looks like I may get a good crop of tomatoes this year and I'm looking for canning ideas.

    TIA.
     
  2. Avatar

    Google AdSense Guest Advertisement


    to hide this advert.
  3. luvillians

    luvillians Earning My Ears

    Joined:
    Apr 11, 2008
    Messages:
    74
    I have one that my family likes.

    Dice up a few tomatoes, white onion and pick a small bunch of cilantro leaves. Put these in a bowl with some white vinegar for at least one hour.

    Put this mixture in a strainer and add 4 large cans of plain diced tomatoes and 2 cans Rotel to the strainer. Drain as much liquid as possible.

    Put whole thing through a food processor to the consistency you wish, adding kosher salt and fresh ground black pepper to taste. I also use red pepper flakes and use the rotel with habeneros for heat. The combination of fresh and canned is great for both texture and taste.

    Hope this helps!
     
  4. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

    Joined:
    Sep 17, 2004
    Messages:
    9,469
    I think preserving tomatoes is quite a problem. Most salsas are not suitable for freezing and only keep a little while in the fridge. How about passata or pasta sauce?
     
  5. mel63

    mel63 Mouseketeer

    Joined:
    Nov 3, 2004
    Messages:
    289
    I have not canned salsa, I like fresh. My husband and I used to can tomatoes and tomato sauce etc. Here is a site I found with information on canning salsas. http://tipnut.com/homemade-salsa/
     
  6. Ericandjenng

    Ericandjenng DVC--Bay Lake Tower & Hilton Head Island

    Joined:
    Jan 17, 2010
    Messages:
    852
    In 2008 when we first tried and actually succeeded in having a small garden, I made fresh salsa a couple of times. I thought the flavors were best when roasting the veggies (tomatoes, peppers, garlic--whole cloves) in the oven first--grill skillet with oven proof handle, olive oil and bake at 375-400 until the skins are starting to char. Peel and seed (or not) and put all ingredients in food processor. You can use as many peppers as you want.

    The seeds really add heat so leave them out if you don't want it as hot.

    Also, I used fresh cilantro, fresh squeezed lime juice and salt.

    Sorry I can't help you with the canning although I would think you could can it just like any other veggie in a pressure canner.

    Good luck!
     
  7. minpin3

    minpin3 Mouseketeer

    Joined:
    Sep 5, 2005
    Messages:
    153
    I make what is probably more like pico de gallo (fresh salsa) with tomatoes, red onion, jalapeno, cilantro, garlic salt and lime juice. Every once in a while I'll dice up some fresh peaches and add to it just for something different. My next experiment will be mango!
     

Share This Page