“Well done Mike! Those are some nice looking manzanos. The puree has a great color”
Thanks,
@Downriver! I agree; I love how vibrant the color is too!
“I love the little bits in there.”
I don’t, lol
I was really hoping for it to come out smoother but, that blender is close to 10 years old, and on its way out. I’ve never bought a replacement blade for it.
“With a pH that low, you might could back off the vinegar a little bit, which could bring the flavor of the manzano more forward. Just a thought.”
Yeah, I was thinking the same thing, especially using 6% vinegar (vs. 5%, like @AlabamaJack’s recipe). I definitely will, next time. I opted for the champagne vinegar because I feel that it has less “bite” than white distilled, and thought it might preserve the flavor of the peppers more. White wine vinegar would probably work nicely too.
“And salsa....now you're talking! Got a recipe to share for that? I love a good salsa.”
Sure! I always use “
Annie’s Salsa” recipe from the old GW “Harvest” forum. It really is good!
Yield: (approximately) 6 Pints
-8 cups tomatoes, (1/4” dice)
-2.5 cups onions (1/4” dice)
-2 cups peppers*
-6 cloves garlic (minced)
-2 teaspoons ground cumin
-2 teaspoons ground black pepper (optional)
-1/8 cup non-iodized salt
-1/4 cup fresh cilantro (chopped)
-1/4 cup white granulated sugar
-1 cup apple cider vinegar (5%)
-2 cups tomato sauce
-2 cups tomato paste
Add all ingredients to the pot, bring to a boil and boil for 10 minutes. Ladle into pint (or half pint) jars** and BWB for 15 minutes. Easy peasy
As far as I know, this recipe
IS SAFE for BWB canning but,
please note:
*you can use any combination of peppers that you like here, as long as it doesn’t exceed 2 cups. I usually use 1.5 cups of green bell pepper (1/4” dice), for some color contrast, and 1/2 cup of minced habaneros. Obviously, you can adjust the heat/flavor of this recipe by changing the ratio (and type) of peppers; just don’t exceed 2 cups of peppers or it could (possibly) raise the pH of this recipe, making it unsafe for BWB canning.
**
This recipe is ONLY SAFE for BWB canning in pint jars (16oz) or SMALLER. It has NOT been tested for jars larger than that. For pressure canning this recipe, you’d have to ask someone with more knowledge than me on this subject
Enjoy!