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August 13, 2009
I need some help with my salsa I made today. It's bland. I used the recipe out of the Ball Blue Book for zesty salsa and it's very mild. Can you reprocess something you just made without destroying the texture? I added pickle crisp, and they look great. I was thinking of emptying the jars (12 pints) and adding some more hot peppers. I worked so hard chopping all that stuff by hand, I wanted to give it as Christmas gifts, and it's just not gift worthy. Would it be better to just leave it and maybe add some peppers when opening a jar? That's the thing about trying a new recipe, you never know if you're gonna like it or not. Any suggestions would be appreciated.
November 9, 2010
February 8, 2009
I would do it over – but maybe chop the hot peppers and simmer them a little in some tomato juice first to bring out some flavor and heat. Then add to the salsa, taste as you warm it up and decide what else it needs. No need to boil, just heat a bit and re0jar and process with new lids. You might want to give Wonderful Salsa a try next time – it's great and easy.
June 9, 2011
August 13, 2009
Decided to do as Dede suggested, emptied the pints back into the pot, added more salt and seasonings (much like Dede's wonderful salsa), and reheated just to a simmer. Tasting the whole time. Jarred, processed, and they are on the counter "pinging" as I type. Many thanks to all, I think they'll make Christmas gifts now.
July 29, 2012
We use this recipe as a base but add onions, peppers and spices until it's "to taste" and very chunky. We like thicker salsa. No two batches of our salsa are ever quite the same. We use different kinds of peppers (jalapeno, habanero….). We also quadruple the batch – we have a huge stockpot and eat so much salsa that we need a lot of it. Usually can around 80 jars per year. This lasts the two of us from July to April, on average.
Bake some chicken, add rice and a jar of salsa, and you have a wonderful casserole.
Canned Tomato Salsa
From the Austin-American Statesman, about 1992
4 cups peeled, cored, chopped tomatoes
2 cups seeded, chopped long green chilis (any variety)
1/2 cup seeded (my note: we leave the seeds, they're hotter), chopped jalapenos
3/4 cup chopped onions
4 cloves garlic, minced fine
2 cups vinegar
1 teaspoon ground cumin
1 tablespoon oregano
1 tablespoon chopped fresh cilantro
1 and 1/2 tsp salt
Combine all in large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally.
Ladle hot salsa into clean jars, leaving 1/2 inch headspace. Proces in waterbath canner for 20 minutes. Makes four pints.
August 10, 2012
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