SweetAdditions

It is the ancient Aztecs who combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish which in the later centuries came to be subsequently called salsa.  Most salsa recipes are a mixture of low-acid foods, such as onions and peppers, with acid foods, such as tomatoes. These salsa recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water canner. What make salsa sauce more interesting is that the ingredients that go into the making of the Salsa is readily available at home or never further than your local vegetable market, can be easily made at a home kitchen and can be use-ably preserved for a long time in bottles and containers.

Ingredients and Process of Making Homemade Salsa

Tomatoes

The type of tomato you use often determines the quality of salsas. So tomatoes with firmer flesh which produce thicker paste or sauce have to be chosen over the thin-fleshed bigger version. Thinner skinned tomatoes usually yield a thinner, more watery salsa than the thicker tomatoes. Salsa can also be thickened by adding tomato paste. Do not use overripe or rotting tomatoes either.

Peppers

Peppers (green, yellow, orange and red chilly) range from mild to fiery in taste as the small ones are more hotter than the bigger cousins. Small, very hot peppers provide a distinct taste to salsas, which is noticeable. Use rubber gloves when you cut or dice these peppers because they cause extreme irritation to the skin. Take precaution not to touch your face, particularly the area around your eyes, when you are working with hot chilies.

You may substitute bell peppers for some or all of the long green chilies. If the skin of long green chilies is tough it can be removed by boiling them for a few min in water but it is always not necessary when they are finely chopped.

Acidic Preservatives

You must add citric acid to canned salsas because the natural acidity may not be high enough to preserve it for long. For home canning vinegar and lemon juice are good enough. Lemon juice is more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least 5% acid. Do not substitute vinegar for lemon juiceas itwill result in a less acidic sauce and potentially unsafe salsa.

Spices

Spices add flavor to the salsas. Cumin is often used in spicy salsas though you may leave it out if you prefer a salsa with a milder taste. For a cilantro flavor, add fresh cilantro just before serving the salsa.

Processing

Boil the canning jar in boiling water or wash it in boiling water and let it dry before you pour your salsa in. If the jar is not sealed, refrigerate the contents and use soon or reprocess. Reprocess within 24 hours. When reprocessing, the salsa must first be heated to a boil before packing in hot jars. Wipe jar rims clean. Use a new lid and process for the full time listed.

Storing

Store your home made salsa jars in a cool dark place. For best eating quality and nutritive value, use within one year. Heat, freezing temperatures, light, or dampness will decrease the quality and shelf life of canned food.

Ingredients

• 4 to 5 medium tomatoes, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 2 to 3 tablespoons chopped pimiento-stuffed olives
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh parsley
• 1 can (8 ounces) tomato sauce
• 2 tablespoons Crisco® Extra Virgin Olive Oil
• 4 teaspoons lime juice
• 1-1/2 teaspoons garlic salt
• 1/2 teaspoon pepper
• Tortilla chips

Directions

In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper. Pour over vegetable mixture; toss to coat. Cover and refrigerate until serving. Serve with tortilla chips.

Yield: 7 cups.

Related posts

• No related posts.