ISO: ISO Salsa recipe I can "can" and keep some heat! TIA (more)

[Glennis]

I've got tons of recipes for salsas...but what tastes fabulous fresh and pops moisture on the brow, doesn't quite come out the same way after a 15 minute boiling water bath. The last time I made salsa, I ended up canning it twice. It was so mellowed after cooking, and I was so disappointed, I popped everything open and started again. I'm in N. CA and the produce here is abundant! I appreciate your advice and expertise!

 

[richard-in-cincy]

You could consider East Indian Salsa

I'm actually hoping to make this over the weekend to go with Tandoori chicken. The juice of the one lemon should be good for the acidic requirement for canning.

http://www.thegutsygourmet.net/ind-salsa.html

 

[Glennis]

Thanks Sandy! 2T of serranos might just hold the fire!

 

[cynupstateny]

I have a peach salsa recipe that uses lime juice and jalapenos. I'll post if you like.

 

[marsha-tbay]

Cyn, please post your peach salsa. Thanks you.....

 

[cynupstateny]

Here ya go, Marsha- Recipe- Peach Salsa

Peach Salsa
Makes 6) ½ pint jars

6 cups ripe peaches- diced
1 ¼ cup red onion- chopped
4 jalapeno peppers- chopped
1 red pepper- chopped
½ cup chopped fresh cilantro- loosely packed
½ cup fresh lime juice
2 Tbsp. Honey
3 cloves garlic- finely chopped
2 tsp. Cumin
½- 1 tsp cayenne

Mix all ingredients together and simmer 5 minutes. Pack into hot jars and process in boiling water bath for 10 min. (0-1000 ft.) 15 min. (1001-6000ft.) and 20min. above 6000 ft.

I like it spicier so I leave in some of the ribs and seeds of the peppers. I have given this , along with homemade pita chips) in my Christmas gift baskets for years and everyone (except my best friend) loves it!

Source: Bernardin County

 

[Glennis]

I'm looking for a tomato based salsa that can hold some heat - ->

Tomatoes, onions, lime, cilantro, garlic, and how much in the way of chiles?? Hubby tends to like his salsa with a kick...and not a baby kick either! I like the flavor of roasted chilis, but...I don't have his asbestos tongue. I'm having difficulty getting enough chilis in there to stand up to processing time. I'm up for hints!

 

[angak]

Maybe keep more of the seeds in the mixture. We tend to remove the seeds because of the heat>>

but you may want to keep some of them in. I guess you will have to experiment. Maybe use some scotch bonnet peppers---very hot.

 

[Glennis]

That may be the solution.... -->

Right now I'm leaning toward poblanos for taste, as well as jalapenos...with serranos and perhaps Thai chilis for fire. Maybe the ribs and seeds will keep it toasty...

 

[mistral]

Yes, leave the ribs and seeds in AND if you are using jalepenos for heat. . .

Don't rely on jalapenos. They can lose heat with time and processing.

If you are using your own home-grown peppers, let them wilt a little before watering to keep them heat stressed for the hottest peppers. Peppers respond to heat stress by really ramping up the hot stuff.
For really hot salsa increase the thai and serranos.
SuperChili is another good one to grow; covers the plants with chiles, easy to grow and hot!

You might also want to experiment with adding hot dried chiles to your mix, like Chiles Japones and the like.

 

[Glennis]

All righty! I'll keep you posted when the time comes! Thanks bunches!