I want like to can a few pints of salsa, I like it spicy hot.

Does anyone have one or several recipes they would share?

--
Sam
Along the Grand Strand of Myrtle Beach SC

I make this every year. I call it "tomato stuff". It can be used wherever
tomatoes are needed. Start with super ripe almost rotten tomatoes. I use a
blend of Brandywine, Celebrity, Polish Oxheart and Roma Paste. Scald
tomatoes in a large canning pot and remove skins. Cut up if necessary and
stew over low heat until desires consistency is reached. DO NOT BURN. Add
salt to taste and any type of flavoring. I add chopped onions, red and green
peppers... whatever. Read the ingredients on a jar of commercial tomato
stuff. Process in a hot water bath for at least 1 hour. Do this correctly or
you could die. Check the jar seals. Add a sprig of fresh oregano to a jar
before processing. For salsa, I would open a jar and add whatever I wanted
and dip away!

Farmer John

"samuel l crowe" wrote in message
...
I want like to can a few pints of salsa, I like it spicy hot.

Does anyone have one or several recipes they would share?

--
Sam
Along the Grand Strand of Myrtle Beach SC

samuel l crowe wrote:

I want like to can a few pints of salsa, I like it spicy hot.
Does anyone have one or several recipes they would share?


I made this last year and it was very good. I used all jalapenos and
serranos. I also have a recipe that has to be pressure canned that I can
post if you want it.

Chile Salsa (Hot Tomato-Pepper Sauce)
From http://extension.usu.edu/publica/foo...de/cangui3.pdf

10 cups peeled, cored, chopped tomatoes
6 cups seeded, chopped chili peppers*
4 cups chopped onions
1 cup vinegar
3 teaspoons salt
1/2 teaspoon black pepper

Combine ingredients in a large saucepan. Heat to a boil and simmer 10
minutes. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust
lids and process in a boiling water canner: 15 minutes at 0-1,000 feet
altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yield: 6 to 8 pints *Use mixture of mild and hot peppers.

IMPORTANT:
The only changes you can safely make in these salsa recipes are to
substitute bottled lemon juice for vinegar and to change the amount of
spices and herbs. Do not alter the proportions of vegetables to acid and
tomatoes because it might make the salsa unsafe.

samuel l crowe wrote:

I want like to can a few pints of salsa, I like it spicy hot.

Does anyone have one or several recipes they would share?

--
Sam
Along the Grand Strand of Myrtle Beach SC


Salsa is NEVER "OT" :-)
Bill
--
I do not post my address to news groups.

thanks to all who responded to my question about salsa, In will try them
all!!!

--
Sam
Along the Grand Strand of Myrtle Beach SC
"samuel l crowe" wrote in message
...
I want like to can a few pints of salsa, I like it spicy hot.

Does anyone have one or several recipes they would share?

--
Sam
Along the Grand Strand of Myrtle Beach SC

samuel l crowe wrote:
I want like to can a few pints of salsa, I like it spicy hot.

Does anyone have one or several recipes they would share?

--
Sam
Along the Grand Strand of Myrtle Beach SC



Speaking of salsa, last year at an organic store I tasted a
delightful salsa made basically with Yellos hots and fresh
pineapple. The contrast was out of this world. Unfortunately there
was nobody available that could tell me everything that was in it
but chili and pineapple were the 2 primary ingredients, maybe the
only two.

As for regular salsa, we cut up tomatos, onion, celery, sometime
carrots, green chili (anaheim) and/or yellow hots, garlic, salt &
pepper and run it thru the blender to a very course consistancy.
Break out the tortilla chips, I'm on my way!!!

When last we left our heros, on Sat, 05 Jul 2003 19:30:29 -0600,
John DeBoo scribbled:

Speaking of salsa, last year at an organic store I tasted a
delightful salsa made basically with Yellos hots and fresh
pineapple. The contrast was out of this world. Unfortunately there
was nobody available that could tell me everything that was in it
but chili and pineapple were the 2 primary ingredients, maybe the
only two.

Found these with a quick Google search on Salsa + Pineapple.

PINEAPPLE-GINGER SALSA

Ingredients: 150 g / 1/4 fresh pinapple, diced
1 small mango, diced
1 large tomato, diced
1/2 red bell pepper, diced
4-5 scallions, thinly sliced
3/4 dl spicy sweet & sour ginger glaze
1/2 dl fresh cilantro eller mint, finely chopped
seasalt

Pineapple Salsa #1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Med Pineapple -- 1/2 dice
1 Sm Red Bell Pepper -- 1/2 dice
3 Med Green Onions -- Minced
1 serrano Pepper -- Minced
1 Ginger Root Slice -- 1/2-in minced
1 Tbsp lime Juice
1/8 Tsp Salt

Pinapple Salsa #2

1 1/2 C Fresh Pineapple -- diced
1/4 C Red Bell Pepper -- minced
1/4 C Green Bell Pepper -- minced
1/4 C Red Onion -- minced
1/4 C Fresh cilantro -- minced
1 Tbsp Fresh lime Juice
2 1/2 Tsp jalapeno -- seeded and minced
1/4 Tsp lime Peel -- grated and minced

Combine all ingredients in a small bowl. Season to taste with
salt.

Pineapple salsa #3

2 cups pineapple, fresh -- chopped fine
1 cup tomato -- seeded and diced
1/2 cup cucumber -- peeled, seeded, dice
1/4 cup shallot -- chopped fine
3 tablespoons cilantro, fresh -- chopped fine
1 tablespoon jalapeno -- chopped fine
1 1/2 tablespoons red wine vinegar
1 teaspoon extra virgin olive oil
1/8 teaspoon salt
1 clove garlic -- minced

Pineapple Salsa #4


Diced fresh pineapple (1/3 of the whole thing)
diced mango
diced avocado
finely minced chile, seeded with ribs removed
lime juice
1 tbsp honey
1 or 2 tsp olive oil
minced fresh mint leaves.


Pineapple Salsa 6

Yield: 8 Servings

1 c Finely chopped fresh pineapple
2 tb Orange marmalade
1 tb Chopped fresh cilantro
2 ts Chopped fresh jalapeno pepper
2 ts Diced pimento
1 1/2 ts lime juice
1/4 ts Salt

Combine all ingredients; mix well. Cover and refrigerate until
serving time.

Makes 1 cup.


As for regular salsa, we cut up tomatos, onion, celery, sometime
carrots, green chili (anaheim) and/or yellow hots, garlic, salt &
pepper and run it thru the blender to a very course consistancy.
Break out the tortilla chips, I'm on my way!!!

Do you cook the carrots?

And what do you mean by yellow hots? Hungarian Wax?


Pam, looking for a good mango/hanbanero glaze for grilling.
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

Pam Rudd wrote:

Snipped

When last we left our heros, on Sat, 05 Jul 2003 19:30:29 -0600,
John DeBoo scribbled:

Speaking of salsa, last year at an organic store I tasted a
delightful salsa made basically with Yellos hots and fresh
pineapple. The contrast was out of this world. Unfortunately there

As for regular salsa, we cut up tomatos, onion, celery, sometime
carrots, green chili (anaheim) and/or yellow hots, garlic, salt &
pepper and run it thru the blender to a very course consistancy.
Break out the tortilla chips, I'm on my way!!!

Do you cook the carrots?

Nope, we grate them in, kinda course, something like you'd use is a
cole slaw. They are a filler really but add some nice crunch to the
salsa.

And what do you mean by yellow hots? Hungarian Wax?

What be Hungarian wax, something for leg hair removalG??? Or for
perking up melonsVVVBG?

Yellow hots are just like Jalapeños in size (3" long & 1" thick) but
pale yellow in color. They are excellent when eaten raw with a
sandwich or raw and cut up in a salsa. I've never heard of anyone
roasting them as we do the Anaheim variety green chili. The
following link has some chilis but those that they are calling
'yellow hots' are red in the pic. I've yet to see a red one of this
variety anyplace in NM.

http://easyweb.easynet.co.uk/~gcasel...ile/var-w.html