• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

condiment My first batch of salsa

Skydiver

Skydiver

In process right now, tons of habs from the garden, some green onions I grew, the tomato plants did well this year so this will be my third batch of salsa from my garden. I'm happy.

Gonna be a hot one, though. I'm the only person in my family who likes the heat, so I'm curious to see how they'll react to it.

Not gonna be at the level where I'd call it the merciless salsa of quetzylsaccatanango, I'll make a batch of that stuff as soon as I can grow some naga morich peppers and chocolate habs.

Can't wait to taste it!

Edit: Calling it First because the other two batches were not even jalapeno level hot. Like I said, my family has yet to see the light.
 
Sort by date Sort by votes
If you are going with complete homegrown ingredients...freakin' awsome salsa shall appear. If you want to add one outside ingredient to bump up the variety of taste, I would suggest using sweet corn. Whenever I do salsa I always use that and it always comes out a success...except for that one time when it killed half of my roommates...but that was planned....
 
Upvote 0 Downvote
imaguitargod said:
If you are going with complete homegrown ingredients...freakin' awsome salsa shall appear. If you want to add one outside ingredient to bump up the variety of taste, I would suggest using sweet corn. Whenever I do salsa I always use that and it always comes out a success...except for that one time when it killed half of my roommates...but that was planned....
Click to expand...

I bought two sweet and two purple onions. Other than that, and some good olive oil, it's all homegrown.

I got seriously creative on it, going for four separate layers of flavors in my peppers.
First in was about half of them to saute with the bell peppers and onions. Second was some that I sauteed on high with some garlic to caramelize them. Third in was some raw. Fourth were some jalapenos that I fire roasted on my stove top.

Gonna be good!

The lot of it is now cooking for one hour in preparation for canning. Gonna have salsa all winter long.:think:

Edit: oh yeah, total was about two dozen habs, about a dozen jalapenos, and about six each hungarian wax and cherry peppers.
 
Upvote 0 Downvote
That sounds like some fine salsa. Anytime you use ingreadients you've grown not only will it taste great you also get that satisfied feeling from having done it yourself.

Good luck and it sounds as if it will be a warm winter in Pittsburgh.

Mick
Kato's
 
Upvote 0 Downvote
Well, I ended up with two large quart jars for when I'm greedy and thirteen pints of salsa.

It's still early so things haven't had a chance to meld together, but so far it's very nice. Heat starts off very mild but builds up quite nicely. Strong tomato flavors, onions spot on.

Can't wait to taste it after it's all been preserved and set aside for a while.
 
Upvote 0 Downvote
Marco

We received some huge chocolate habanero's from open fields this year that were not overly hot. But past tasting's of chocolate habs has shown to be very hot without the fruitiness of other habaneros.

One of our favorites to grow and eat.

Mick
Kato's
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top