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Full Online Book HomeLearning KitchenPreserving - Salsa
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Preserving - Salsa Post by :Fabian_Lim Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3266

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Preserving - Salsa

6 lb. ripe plum tomatoes, fresh or canned
1 lb. green peppers (about 2 large)
1 large red pepper
2 to 3 jalapeno peppers, or more
1 1/2 cups distilled white or cider vinegar
1 Tbl.. plus 1 tsp. salt
2 tsp. dry mustard
1 Tbl. sugar, or 2 tsp. Sweet 'N' Low®
2 tsp. chili powder
3/4 tsp. ground cumin
1/2 tsp. ground black pepper
Cilantro, dried or fresh


With food processor running, drop garlic down feed tube and process until finely minced. Stop and add quartered onions to bowl; process with on-off turns until chopped. The onions shouldn't be too fine.

Transfer to a large stock pot. If using fresh tomatoes, cut in half lengthwise and, with your fingers, remove seeds and discard. This takes time, but it makes your sauce thicker and cuts cooking time.

Place halved, seeded tomatoes in processor in batches. Chop, using off-on turns. You don't want a puree--the tomatoes need to be chunked. Transfer to pot.

Quarter peppers and place in processor; chop as onions and add to pot. For jalapenos, just remove stem and add to empty processor; these need to be minced fine. Wear gloves if you must touch them; add to pot. Two red jalapenos make a medium hot sauce. Don't remove seeds.

Add remaining ingredients to pot, except for cilantro. Combine and bring to boil over high heat. Reduce heat to medium or low and cook, stirring occasionally, for 45 minutes to an hour or until very thick. Stir frequently at end to prevent scorching.

Wash 4 to 5 pint jars and place in kettle, covering tops with water. Boil 20 minutes tosterilize. Keep in hot water until sauce is thick. Take flats (lids) and do the same. They must be at boiling temperature when you seal jars.

When sauce is nearly ready, add chopped fresh cilantro to taste or dried cilantro;give it 15 to 20 minutes or so to cook. Then ladle sauce into hot sterilized jars, allowing 1/4" head space. Wipe rims with clean cloth dipped in hot water. Using tongs, place a hot lid on rim and screw on ring. When jars arefilled, place in hot water bath and process (boil) 20 minutes; remove and cool. Don't tighten rings. The next day, you may remove rings and store jars in cool space.


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Preserving - Salsa By Karen Said Preserving - Salsa By Karen Said

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10-12 homegrown tomatoes (use Romas if you can't get home-grown) 2 onions quartered 2 bell (green) peppers, quartered 2-3 jalapenos-(more or less how hot you want it) 1 whole bunch of cilantro salt to taste Put all but the cilantro in a roasting pan. Cover 3/4 the way up with water--bake til bubbling. Pour off water. Process in a food processor with the cilantro til smooth. You may can this in a hot water bath, or refrigerate up to 2 weeks.
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5 lb. tomatoes, about 15 medium 2.25 kg. 4 mild green chilies or 1 can (114 mL.) green chilies, drained 4 2 to 6 hot chilies, fresh or dried 2 to 6 1 1/2 cups chopped Spanish onion 375 mL. 1 1/2 cups chopped green pepper 375 mL. 1 cup chopped red pepper 250 mL. 3 cloves garlic, chopped 3 1 can (5 1/2 oz./156 mL.) tomato paste 1 1 cup white vinegar 250 mL. 3 tbsp. sugar 45 mL. 1 tbsp. pickling salt 15 mL. 2 tsp. paprika 10 mL. 3 tbsp finely chopped fresh cilantro (coriander) leaves 45 mL.
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