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Easy Salsa


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#41 beerbreath81

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Posted 02 July 2015 - 10:51 AM

I'm bumping this because the base recipe really is fantastic.  The ratios of tomatoes/onion/peppers is perfect and it's become my go to recipe.  Family always ask me to bring it to our summer gatherings (and follow the request with a plea to keep the heat level down lol) and I usually make 2-3 batches for myself through the summer and freeze to enjoy throughout the year.   :)

Thanks Dru, glad to hear that your enjoying it. This has been our go to recipe for quite some time. Its a good base recipe that has so many different posiblities. Getting the heat level just right can be a bit of a challenge tho, specially when dealling with the supers. The ones with dried chilis came out pretty good but the ones with fresh morugas brought the pain. In hindsight I think a sliver or two in each jar would have been about right heat level.

 

Cheers!



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#42 Peter S

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Posted 02 July 2015 - 01:53 PM

I'm glad this got bumped. I had seen the post a while back, been wanting to try it. I love the idea of being able to make different versions by adding stuff (or not) to the jars. I got a hwb setup recently too. Think I'll make a trip to the farmers market soon...



#43 Hawaiianero

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Posted 12 August 2015 - 07:29 PM

Giving this another bump. Too good of an idea to let get lost. I never though of putting peppers in the bottom of the jar just before canning. You can experiment with different pepper varieties and amounts while only having to make a single large batch to begin with.



#44 Greenguru

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Posted 12 August 2015 - 08:12 PM

You know it, this guys way a great plan, and sure to please everyone though it was a hard day when I did this recipe the possibilities are endless when you look at salsa recipes as each jar can be a different flavor. Thanks Beerbreath81

Edited by Greenguru, 12 August 2015 - 08:13 PM.


#45 Senor Gringo

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Posted 12 August 2015 - 09:27 PM

 

everybody in the pool

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The colors are amazing ! I can't wait to try to make this. As soon as the Ph meter arrives.



#46 FGpepperguy

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Posted 14 August 2015 - 01:12 PM

My 9 tomato plants are now 9 feet tall.  Two of them are romas.  I now know what I'm going to do with all of them!



#47 Greenguru

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Posted 14 August 2015 - 03:02 PM

Oh yes I do this one with my end of season green maters also

#48 FGpepperguy

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Posted 15 August 2015 - 10:36 AM

Couple questions:

Did you use beans in your recipe?  I wasn't sure if I saw them in the photos

How long did you do your water bath?



#49 Greenguru

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Posted 15 August 2015 - 04:36 PM

Hey FG the corn and beans are on Beerbreath8's recipe, backup to page one of this thread. I would just follow ball canning rules on the bath if there are no pressure canner requirements, my can baths are usually 10 to 15 minutes

#50 FGpepperguy

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Posted 16 August 2015 - 09:58 AM

Hi Greenguru,
I saw the recipe but could see the beans in the picture.

I made a mini batch of this recipe yesterday but didn't give it a bath. 3 quarts. One with a yellow sb moa, one with three red sb moa and the last one with one Bahamian goat

#51 Greenguru

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Posted 16 August 2015 - 02:04 PM

When I use this recipe I liked it for every jar had beans and corn butt different peppers diced in the jar or jars I thought he had all the pictures needed it was awesome and you know, follow along with the pictures I guess I just assumed the pictures had the beans and corn in it well when he says all in the bath it's all in there no bath just enjoy soon all i would do or store in the fridgeadair

Edited by Greenguru, 16 August 2015 - 02:06 PM.


#52 beerbreath81

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Posted 17 August 2015 - 09:41 AM

Oh yes I do this one with my end of season green maters also

Never thought of using green tomatoes, great idea.

 

Couple questions:

Did you use beans in your recipe?  I wasn't sure if I saw them in the photos

How long did you do your water bath?

For the recipe I did here I did not use beans but have in the past with good results, just an optional ingrediant based on whether you like beans in your salsa or not. If using, just make sure to rinse your beans. The time I water bath is generally 10-12 miniutes. I place the jars in the pot, fill with water and once water starts boiling I start the clock.



#53 FGpepperguy

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Posted 21 August 2015 - 07:17 PM

How many quarts does this make? I've got 10 lids and want to make sure that's enough. I bought all supplies today

#54 SmokenFire

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Posted 21 August 2015 - 07:33 PM

How many quarts does this make? I've got 10 lids and want to make sure that's enough. I bought all supplies today

 

Make the batch as written and can the ten pints you have lids for bud.  The rest can be easily frozen/eaten within a week or so.  :)


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#55 Greenguru

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Posted 22 August 2015 - 01:40 AM

I got 14 pints when I did my batch of this recipe  :dance:



#56 FGpepperguy

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Posted 23 August 2015 - 10:02 AM

Made the recipe yesterday.  It made 8 quarts with a little left over to snack on.  Looks great!

 

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#57 SmokenFire

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Posted 30 August 2015 - 05:00 PM

Looks great FGPG! I'm making more of this today.   :)

 

Here we go!  

 

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Big rainbow, green stripey, orange russian and roma tomatoes, aleppo, piment de bresse, alcalde, fresno and numex spanish piquillo peppers, rioja and porcelain garlic, parsley, cilantro, walla walla sweet onion, a couple tomatillos and the juice of about 6 limes.  

 

Follow directions for recipe on page one.  

 

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The Big Rainbow tomato tastes just as good as it looks.  :)

 

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Add the onion

 

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Pimente de Bress, Alcalde, Fresno diced (the rest of the peppers were blended). 

 

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After the spin cycle. 

 

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Pure satisfaction!  :D


Edited by SmokenFire, 30 August 2015 - 06:52 PM.

It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#58 oldsalty

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Posted 08 September 2015 - 12:11 PM

That looks killer Dru!!!!! :)

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#59 JoynersHotPeppers

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Posted 08 September 2015 - 03:01 PM

Making a batch right now and also making a side of purple tomatillo salsa, post picks shortly. Got some veg roasting currently.


Making salsa verde using purple tomatillos we grew and a red Savina for heat!

 

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Bahamian Goats for a large batch of salsa getting canned

 

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Diced bells for the salsa

 

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Roma tomatoes for the salsa

 

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I will post the final products later.


Edited by JoynersHotPeppers, 08 September 2015 - 06:02 PM.

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#60 nubster

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Posted 08 September 2015 - 03:01 PM

Making this now. Only change I made was I added about a 1/4 cup of sugar. I like my salsa with just a touch of sweetness.






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