Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Hodo you make a good salsa to can for future use?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Hodo you make a good salsa to can for future use?),it will help you,my kids.
Answers:
ZESTY HOME CANNED SALSA
10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded long green peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 cups chopped and seeded hot peppers (about 1 pound)
1 1/4 cups cider vinegar
6 cloves garlic, minced
2 tablespoons cilantro, minced {optional)
1 tablespoon salt
1 teaspoon Tabasco Green Pepper sauce (optional)
Note: Up to 1/2 cup of the cider vinegar may be removed and replace with an alternative vinegar, such as red wine vinegar, malt vinegar, etc.
Choose red ripe tomatoes. Wash thoroughly. Dip each tomato into boiling hot water for 1 minute, then plunge into icy water. The skin will split and can be easily peeled off. If skin is still difficult to remove, repeat procedure once more.
Slice top off tomato to reveal seed "pockets". Insert a spoon into each pocket and scoop out seeds. Chop tomato coarsely. Repeat for all tomatoes.
Peel and chop onions coarsely. Remove stems from peppers and remove seeds, cores, and ribs from inside pepper. If peppers are very hot, wear rubber gloves and keep hands away from face. You may choose to use fewer peppers if extremely hot - adjust to taste. Poblano peppers are nice to use if you require less heat.
Place prepared ingredients into a large saucepan, adding hot pepper sauce, if desired. Bring mixture quickly to a boil over high heat.
Reduce heat and simmer for 10 minutes.
Have clean canning jars and new lids and rings prepared for use. Let lids sit in a shallow dish of very hot water for 10 minutes until use.
Ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar.
Process jars for 15 minutes using boiling water canning method.
Yield: about 6 pints.
Other Answers:
Summer Salsa
4 Lrg Tomatoes Diced
1 Lrg Yellow or White Onion Diced
2 Jalapeno Peppers Chopped
3 Serrano Chili Peppers Chopped
1/4 Yellow Bell Pepper Diced
1/4 Green Bell Pepper Diced
1/4 Garlic Clove(Minced)
1/2 cup finely chopped Cilatro
1/2 cup Chopped Green Onions
2 Tomatillos
1 lemon (juice only)
1 tsp White Vinager
Salt ( 2 pinches)
Pepper ( 2 pinches)
Combine all vegetables together in a large bowl and squeeze in lemon juice and vinager, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours and enjoy!
Source(s):
try this link for more recipes
http://www.salsa-recipes.com/
If you like a hot salsa
Bill's Salsa from Dallas, Texas
4 large tomatoes
5 cloves of garlic
1 tablespoon of fresh cumin seed or 1 1/2 tablespoons of powder
peanut oil
5 jalapenos
1 large white or yellow onion
1 cup of fresh cilantro leaves
1 tablespoon of powdered chicken bouillon
salt to taste
Over high heat, bring a medium saucepan full of water to a boil. Drop the tomatoes in and let them cook for about 2-3 minutes. Spoon them out, being careful not to burn yourself. Place them under cool running water and rub lightly with your hands. The skins should come off. Cut them in half and scoop out the seeds and juice. Chop them up finely. Chop the onion and cilantro finely also. Mince or finely chop the garlic. Place it into a molcajete or use a mortar and pestle to crush the cumin seeds or powder and combine it with the garlic. Pour 1-2 tablespoons of peanut oil in a skillet and heat until the oil just starts to smoke. Use a pair of tongs and place the jalapenos in the skillet. Let them cook until the skin in blistery and cracking and brown or black. Run the peppers under cool running water to remove most of the skin. Chop the peppers and set them to the side. In the same skillet, turn the heat down to medium and add the onions, garlic and cilantro and cook until the onions turn clear and start to brown. Add the peppers and the cilantro and sauté until the cilantro wilts. Add the tomatoes and cook for about 2-3 minutes. Stir in the bouillon and then add salt to taste. Pour into a bowl that is sitting in a shallow ice bath to stop the cooking and chill the salsa. Serve immediately or store in the refrigerator for an hour or two before serving. This will keep in your refrigerator (or your friend's) for about a week.
If you're not fond of having to chop lots of things very finely, or if you prefer a smoother salsa, you can throw everything into your blender or food processor till it has the consistency you want. Since this will make it thinner, I suggest dumping it back in the skillet and cooking it on high until more of the liquid has evaporated.
but take this web site have a lot of recipes
Source(s):
http://www.gapersblock.com/airbags/archives/time_to_cook_the_salsa/
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Hodo you make a good salsa to can for future use?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Hodo you make a good salsa to can for future use?),it will help you,my kids.
Answers:
ZESTY HOME CANNED SALSA
10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded long green peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 cups chopped and seeded hot peppers (about 1 pound)
1 1/4 cups cider vinegar
6 cloves garlic, minced
2 tablespoons cilantro, minced {optional)
1 tablespoon salt
1 teaspoon Tabasco Green Pepper sauce (optional)
Note: Up to 1/2 cup of the cider vinegar may be removed and replace with an alternative vinegar, such as red wine vinegar, malt vinegar, etc.
Choose red ripe tomatoes. Wash thoroughly. Dip each tomato into boiling hot water for 1 minute, then plunge into icy water. The skin will split and can be easily peeled off. If skin is still difficult to remove, repeat procedure once more.
Slice top off tomato to reveal seed "pockets". Insert a spoon into each pocket and scoop out seeds. Chop tomato coarsely. Repeat for all tomatoes.
Peel and chop onions coarsely. Remove stems from peppers and remove seeds, cores, and ribs from inside pepper. If peppers are very hot, wear rubber gloves and keep hands away from face. You may choose to use fewer peppers if extremely hot - adjust to taste. Poblano peppers are nice to use if you require less heat.
Place prepared ingredients into a large saucepan, adding hot pepper sauce, if desired. Bring mixture quickly to a boil over high heat.
Reduce heat and simmer for 10 minutes.
Have clean canning jars and new lids and rings prepared for use. Let lids sit in a shallow dish of very hot water for 10 minutes until use.
Ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar.
Process jars for 15 minutes using boiling water canning method.
Yield: about 6 pints.
Other Answers:
Summer Salsa
4 Lrg Tomatoes Diced
1 Lrg Yellow or White Onion Diced
2 Jalapeno Peppers Chopped
3 Serrano Chili Peppers Chopped
1/4 Yellow Bell Pepper Diced
1/4 Green Bell Pepper Diced
1/4 Garlic Clove(Minced)
1/2 cup finely chopped Cilatro
1/2 cup Chopped Green Onions
2 Tomatillos
1 lemon (juice only)
1 tsp White Vinager
Salt ( 2 pinches)
Pepper ( 2 pinches)
Combine all vegetables together in a large bowl and squeeze in lemon juice and vinager, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours and enjoy!
Source(s):
try this link for more recipes
http://www.salsa-recipes.com/
If you like a hot salsa
Bill's Salsa from Dallas, Texas
4 large tomatoes
5 cloves of garlic
1 tablespoon of fresh cumin seed or 1 1/2 tablespoons of powder
peanut oil
5 jalapenos
1 large white or yellow onion
1 cup of fresh cilantro leaves
1 tablespoon of powdered chicken bouillon
salt to taste
Over high heat, bring a medium saucepan full of water to a boil. Drop the tomatoes in and let them cook for about 2-3 minutes. Spoon them out, being careful not to burn yourself. Place them under cool running water and rub lightly with your hands. The skins should come off. Cut them in half and scoop out the seeds and juice. Chop them up finely. Chop the onion and cilantro finely also. Mince or finely chop the garlic. Place it into a molcajete or use a mortar and pestle to crush the cumin seeds or powder and combine it with the garlic. Pour 1-2 tablespoons of peanut oil in a skillet and heat until the oil just starts to smoke. Use a pair of tongs and place the jalapenos in the skillet. Let them cook until the skin in blistery and cracking and brown or black. Run the peppers under cool running water to remove most of the skin. Chop the peppers and set them to the side. In the same skillet, turn the heat down to medium and add the onions, garlic and cilantro and cook until the onions turn clear and start to brown. Add the peppers and the cilantro and sauté until the cilantro wilts. Add the tomatoes and cook for about 2-3 minutes. Stir in the bouillon and then add salt to taste. Pour into a bowl that is sitting in a shallow ice bath to stop the cooking and chill the salsa. Serve immediately or store in the refrigerator for an hour or two before serving. This will keep in your refrigerator (or your friend's) for about a week.
If you're not fond of having to chop lots of things very finely, or if you prefer a smoother salsa, you can throw everything into your blender or food processor till it has the consistency you want. Since this will make it thinner, I suggest dumping it back in the skillet and cooking it on high until more of the liquid has evaporated.
but take this web site have a lot of recipes
Source(s):
http://www.gapersblock.com/airbags/archives/time_to_cook_the_salsa/
correctness,It's Non-profit and only for informational purposes.
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