Like many, I built a raised vegetable garden this year to keep busy during Covid and the lack of sports and socializing.
For whatever reason, I planted 3 tomato plants...in a household of 4, only my wife eats fresh tomatoes. Next year I’m doing one tomato plant. Anyway, we have a s***-ton of tomatoes.
Now I love salsa so I’ve been looking at canned salsa
Recipes, to the point it’s overwhelming.
So I turn to CP, I know some of you have got to have a canned salsa recipe that’s sweet as Mahomes. I’m not a chunky salsa kind of guy...and I do like sweet heat.
This is my Aunt Alties recipe, I can 9-12 quarts of it a year, I get major kudos for it. Some CPers have enjoyed it at a Bash or 2. It's very basic, we like the large pieces and think the flavors meld better but you can always put it in a blender/food processor to make them smaller before serving.
3 qts maters peeled and quartered
4 onions quartered
4 bell peppers w/o seeds
10 jalapeno peppers w seeds
10 banana peppers w seeds
4 garlic cloves sliced
2 Tablespoons salt
4 Tablespoons cornstarch (disolved in 1/4 cup water)
Cook til juices come out and onions are translucent, add cornstarch boil 15 minutes and can.
You can use 20 chilis in place of the banana/jalapeno if you like that flavor better. [Reply]
Onions, garlic, red (not green damn you) peppers, and one jalapeño. Toss them in a bowl, small wash of olive oil, coat them up real good. Roast that in the oven, just to the point that the onions start to brown, but don’t burn it!!!!! I can’t stress enough not to burn. Boil your maters in a vat of water, scalding the skins off. Toss everything into a blender (my ninja blenders’ bad ass). Combine in a big soup pot. Add one cup of vinegar. Process this group of food. Last step, I always add lime juice to the jars just before processing. I suppose you could add to the bowl, but I feel I can control the tang level if I just put a small amount of lime in per jar.
Also, depending on how the salsa tastes, I may throw a packet of mrs wages salsa seasoning into the soup bowl when mixing. Really depends on what seasonings you are into. [Reply]
1 or 1 1/2 large red or sweet yellow (Vidalia) onion, diced
2 red sweet bell peppers diced
2-3 cloves garlic, chopped
1-3 jalapenos, deseeded, deveined, chopped
1-2 chipotle peppers (Goya) chopped
1/3 cup cilantro chopped (packed)
1-2 limes juiced
1/4 tsp granulated honey (regular honey/granulated sugar can be substituted)
1/2 tbsp apple cider vinegar (optional)
1/4 tsp each salt, pepper, chili powder, garlic powder
1/4 tsp Worcestershire powder (bottled Worcestershire sauce can be substituted)
Place all ingredients EXCEPT salt, honey, garlic powder, apple cider vinegar in blender/food processor and blend for about 15 seconds. Add half excepted ingredients and pulse for 5 seconds then taste. Add remaining salt, honey, garlic powder, apple cider vinegar to taste. Pulse to desired consistency.
Notes:
Depending on the size of your processor/blender you may have to blend in batches.
The apple cider vinegar I think adds a bit of sweetness and a bit of acidity that marries well with the heat of the jalapenos. But it's not critical. Made this many times without it and it tastes really good anyway.
The Garlic powder is also optional. Do not use garlic SALT.
Jalapenos are funny. I always start with just two japs and 1 chipotle and add whatever i need to get to the desired level of heat after the first blending. Also, the salsa will be a little bit hotter and a bit sweeter after 24 hours.
I usually make about half of this as pico de gallo and the other half as a smooth salsa, because I like to mix them 1:1 sometimes. Also the smooth salsa can be used as a marinade base.
Lemon juice can be substituted for lime juice.
If you make the chunky version I like to add grilled corn kernels (1-2 ears) for added sweetness and texture. Never tried to blend them into the smooth version, but it might be good.
#1 way to take your salsa to the next level- fire roast the tomatoes on the grill for a smokey, deeper flavor.
I always confuse Chili's and Chevy's but one of them makes the best salsa as they fire roast the veggies before they make it, onions too I think.
Rock Bottom Restaurant and Brewery- a very small chain in about 10 states with just 1-2 locations each also has the BEST salsa I ever had because they grill or fire roast the veggies first.
It also helps take away some of the bitterness or acidic taste away from the tomatoes.
I also like Serrano chilies for the heat instead of Jalapenos [Reply]