I've posted a salsa recipe in the T&T (canning)section. Sorry for not posting it sooner when especially Junebug had so many tomatoes. I took the liberty of posting it in the T&T section because I've sent the recipe to several EPI posters and sent some of the canned salsa to EPI posters also. So far they've all loved it. We had so many tomatoes from only 3 plants last year I made 87 pints of salsa, I don't want to even think about making any this year and I don't need to. Another question about the canned vs commercially prepared salsa was, can a taste difference be noticed. Yes! This recipe shouts fresh taste, plus there is a slight crunch to the peppers and onions.
ISO: ISO: Mimi, rvb, Junebug and Dawn_MO.........
- Thread starter judy-ky
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dawn_mo
Well-known member
Thanks Judy!
They have roma tomatoes on sale right now in the grocery store I shop at for $.99/lb. I may just have to give this recipe a try before summer. I made a salsa a little while ago that I really like also, but I don't think it is acidic enough for canning. I like the cider vinegar better than citrus juice for the acid. Thanks for posting this for us salsa lovers!
P.S. If you like spicier salsa, I urge you to try a habenero. It makes it very spicy, but the hab has a completely different flavor than a jalapeno. You also might like to add some chipotles in adobo sauce to your recipe for a chipotle salsa. I did that with the salsa that I made, and really liked the chipotle flavor in it. For a change of pace, try adding some fruit to it. When I was selling salsa, I would make a base batch, then divide it up to make different salsas. I would make some identifying mark on the jars with a black Sharpie marker, so I could tell them apart after water-bathing them. That way you get a variety of salsas with very little extra effort. Pineapple would be a good addition also, and would add extra acid to it.
Thanks again!
They have roma tomatoes on sale right now in the grocery store I shop at for $.99/lb. I may just have to give this recipe a try before summer. I made a salsa a little while ago that I really like also, but I don't think it is acidic enough for canning. I like the cider vinegar better than citrus juice for the acid. Thanks for posting this for us salsa lovers!
P.S. If you like spicier salsa, I urge you to try a habenero. It makes it very spicy, but the hab has a completely different flavor than a jalapeno. You also might like to add some chipotles in adobo sauce to your recipe for a chipotle salsa. I did that with the salsa that I made, and really liked the chipotle flavor in it. For a change of pace, try adding some fruit to it. When I was selling salsa, I would make a base batch, then divide it up to make different salsas. I would make some identifying mark on the jars with a black Sharpie marker, so I could tell them apart after water-bathing them. That way you get a variety of salsas with very little extra effort. Pineapple would be a good addition also, and would add extra acid to it.
Thanks again!
Thanks for your suggestions Dawn, but........
personally I don't want to use habaneros, I know how hot they are. My grandkids eat this salsa, 2 of them since they were 3 and 5 years old. They love it and I think if I make it any hotter they will not be happy if their little mouths are burning. I don't want to make them afraid of grandmas cooking.
personally I don't want to use habaneros, I know how hot they are. My grandkids eat this salsa, 2 of them since they were 3 and 5 years old. They love it and I think if I make it any hotter they will not be happy if their little mouths are burning. I don't want to make them afraid of grandmas cooking.
dawn_mo
Well-known member
Judy and Junebug...
I am really bad about the heat, I love it, but my family not so much, so I make my own really hot one and keep it tamer for the others. The fruit added makes a nice salsa for fish and seafood. What kind of tomatoes do you usually use when you make your salsas? Thanks again for the recipe!
I am really bad about the heat, I love it, but my family not so much, so I make my own really hot one and keep it tamer for the others. The fruit added makes a nice salsa for fish and seafood. What kind of tomatoes do you usually use when you make your salsas? Thanks again for the recipe!
kyheirloomer
Well-known member
For what it's worth
there are "heatless" habaneros on the market. These have the underlying smoky tropical fruit flavor of the C. chinense, but without the pungency.
There are other C. chinense as well that are not as hot as the habs.
For another flavor all together, try any of the C. baccatums. These have a citrusy flavor, and also are available with SHUs ranging from 0 to way up in the thousands.
there are "heatless" habaneros on the market. These have the underlying smoky tropical fruit flavor of the C. chinense, but without the pungency.
There are other C. chinense as well that are not as hot as the habs.
For another flavor all together, try any of the C. baccatums. These have a citrusy flavor, and also are available with SHUs ranging from 0 to way up in the thousands.
dawn_mo
Well-known member
Heatless habaneros? Blasphemy!
Actually, I love the flavor of the hab, but I love the heat too. I have trouble finding fresh habs around here, muchless heatless ones. I will have to grow these this year.
Do you have a website associated with your heirloom seed savers? I would like to take a look at it if you do and you don't mind. I have recently moved here from San Diego, so I am experimenting with growing things here. I have a good-sized garden plot and i am getting excited about planning and planting it.
I have posted this before, it isn't just about the heat, this has so much flavor.
* Exported from MasterCook *
Chipotle-Habanero Salsa
Recipe By
awn
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Salsas
Amount Measure Ingredient -- Preparation Method
12 ounces chipotle chiles in adobo
-- (I use Embasa brand)
8 ounces habanero peppers -- with juice
-- (I use Mezzetta
brand)
With gloves (or with plastic wrap), remove the stems from the habanero peppers, and put in a deep bowl.
Add the chipotle chiles, making sure to scrape the can of all the adobo sauce, to the bowl with the habaneros.
I use my stick blender to whir it all together until it is completely smooth. You could use a food processor or a blender to do this, but a stick blender is so easy to use.
Transfer salsa to a jar, or an airtight container, and keep refrigerated.
When washing the dishes used to make this salsa, be sure not to inhale the fumes, they will make you cough and choke. I hold my breath while I wash them, then quickly step away from the sink.
- - - - - - - - - - - - - - - - - - -
Actually, I love the flavor of the hab, but I love the heat too. I have trouble finding fresh habs around here, muchless heatless ones. I will have to grow these this year.
Do you have a website associated with your heirloom seed savers? I would like to take a look at it if you do and you don't mind. I have recently moved here from San Diego, so I am experimenting with growing things here. I have a good-sized garden plot and i am getting excited about planning and planting it.
I have posted this before, it isn't just about the heat, this has so much flavor.
* Exported from MasterCook *
Chipotle-Habanero Salsa
Recipe By
awnServing Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Salsas
Amount Measure Ingredient -- Preparation Method
12 ounces chipotle chiles in adobo
-- (I use Embasa brand)
8 ounces habanero peppers -- with juice
-- (I use Mezzetta
brand)
With gloves (or with plastic wrap), remove the stems from the habanero peppers, and put in a deep bowl.
Add the chipotle chiles, making sure to scrape the can of all the adobo sauce, to the bowl with the habaneros.
I use my stick blender to whir it all together until it is completely smooth. You could use a food processor or a blender to do this, but a stick blender is so easy to use.
Transfer salsa to a jar, or an airtight container, and keep refrigerated.
When washing the dishes used to make this salsa, be sure not to inhale the fumes, they will make you cough and choke. I hold my breath while I wash them, then quickly step away from the sink.
- - - - - - - - - - - - - - - - - - -
kyheirloomer
Well-known member
Hey, Don't Blame The Messanger. :>)
I'm just passing the info on to folks who can't stand the heat but want to stay in the kitchen.
As to AHSC, we do not have a web site. But if you send your snail-mail addy to KentuckySeeds@hotmail.com, I'll see that a brouchure goes right out to you.
I'm just passing the info on to folks who can't stand the heat but want to stay in the kitchen.
As to AHSC, we do not have a web site. But if you send your snail-mail addy to KentuckySeeds@hotmail.com, I'll see that a brouchure goes right out to you.
I use both sauce tomatoes (my favorite is "Super Marzano," a variety of San Marzano) and a
flavorful slicing tomato. The Super Marzanos are less watery, higher in pectin, and have good flavor for a sauce tomato, but the flavor of a slicer is a nice addition (especially if you make salsa fresca).
flavorful slicing tomato. The Super Marzanos are less watery, higher in pectin, and have good flavor for a sauce tomato, but the flavor of a slicer is a nice addition (especially if you make salsa fresca).
We don't grow any particular.......
variety of tomato, hubby likes to experiment with a different variety every year. Last year we grew Super Fantastic, they were highly recommended by one of the chatters at epicurious. Hubby says he wants to grow those again this year, I vote for just one plant due to the abundance of tomatoes last year. We have always grown Romas also, last year they didn't do well, not very meaty and no flavor. Something else will be planted in that space this year. If you have the space, grow the garlic, onions, green and hot peppers too, we do and I know everything is fresh, fresh, fresh.
variety of tomato, hubby likes to experiment with a different variety every year. Last year we grew Super Fantastic, they were highly recommended by one of the chatters at epicurious. Hubby says he wants to grow those again this year, I vote for just one plant due to the abundance of tomatoes last year. We have always grown Romas also, last year they didn't do well, not very meaty and no flavor. Something else will be planted in that space this year. If you have the space, grow the garlic, onions, green and hot peppers too, we do and I know everything is fresh, fresh, fresh.
dawn_mo
Well-known member
Is there a particular garlic you grow?
I was looking through my catalogue from Territorial Gardens, and there were four pages of different garlics, hard-necks and soft necks. Is there one that you have good luck with? I want to grow the elephant garlic, but I would also like to grow some regular. I have a large garden plot and will be growing everything I can possibly think of. I can hardly wait for spring!
I was looking through my catalogue from Territorial Gardens, and there were four pages of different garlics, hard-necks and soft necks. Is there one that you have good luck with? I want to grow the elephant garlic, but I would also like to grow some regular. I have a large garden plot and will be growing everything I can possibly think of. I can hardly wait for spring!