Need AWESOME salsa recipe, possibly canning?

[Cullens_Girl]

Does anyone have a GREAT salsa recipe that they love? We are going through salsa by the buckets here (okay so not really) so I'm thinking in bulk it might be cheaper to make and can/freeze our own.

Recipes?

[Purple Sage]

What kind of salsa do you like? I see your location is in New England, so your idea of an awesome salsa recipe might be different from mine.

This is my usual go-to salsa recipe, which is very much like what you'd find in a a typical Tex-Mex restaurant where I live.

1 large can whole tomatoes (with the liquid)
1/4 large white or yellow onion
1 jalapeno or serrano chili (more or less to desired level of spice)
1 handful fresh cilantro
salt
pepper
1 clove fresh garlic
a little cumin
juice of 1 lime

whiz in blender until thin/thick as you like

[The Harpy]

Do you think I could can this recipe mama?

[Purple Sage]

I've never tried, but I don't see why not.

[broodymama]

We usually do fresh pico de gallo but last week we made some salsa to can. For the first batch we used this recipe: http://selfrelianceadventures.blogsp...ned-salsa.html (Added more cumin and cilantro, subbed lime juice for the vinegar.)
It was a little sweet for my taste, but the kids like it. The next batch we left out the sugar, added a lot more cilantro and doubled the jalapenos. I probably would have gone for a few more jalapenos if we do it again, but overall it came out great!

[EdnaMarie]

I just want to say, make sure you consult the National Center for Home Food Preservation:

http://www.uga.edu/nchfp/how/can_salsa.html

They will give you the ratios of tomato to other fruits and veggies so that you are not at risk for botulism.

Sorry, I don't know all your posts, maybe that's a no-brainer for you.

[velochic]

Originally Posted by EdnaMarie

I just want to say, make sure you consult the National Center for Home Food Preservation:

http://www.uga.edu/nchfp/how/can_salsa.html

They will give you the ratios of tomato to other fruits and veggies so that you are not at risk for botulism.

Sorry, I don't know all your posts, maybe that's a no-brainer for you.

Ditto. It's not safe to can a recipe that hasn't been tested. Unless you are pressure canning. Then you pressure can according to the directions of the ingredient that requires the longest and highest temperature.

[la mamita]

here's my homemade salsa recipe. i've frozen it with good results.

[Purple Sage]

Originally Posted by velochic

Ditto. It's not safe to can a recipe that hasn't been tested. Unless you are pressure canning. Then you pressure can according to the directions of the ingredient that requires the longest and highest temperature.

Good to know!

[Cullens_Girl]

thanks for the info. I do know not to can a recipe that hasn't been tested - but I think its always good to cover that in any thread that involves canning because many people don't know. We do have a large chest freezer which I like to maximize the space for, but I think if I do smaller batches of salsa to freeze we'd probably be okay. We were stocked full over the summer because it was loaded with pork from the pig we bought, but we're currently only half full right now.

[DevaMajka]

I like the fermented salsa from Nourishing traditions, but I'm not sure how long it's supposed to be good for. A few months, I think? I've had lots of compliments and requests for it