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Just did my second batch also and sorry but the green peppers are already installed.

looks like the thrird batch is less than a week away. and its time for habenero hot salsa along with some really spicy tomato juice,.

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Anyone care to share any recipes, don't need exact measurements, just general guidelines, especially for the canning process. Kind of new to canning, well trying to take the safety part more seriously anyway, and read in the pressure cooker pamphlet not to use it as it will alter the taste?....thanks for any info!

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PB I do not use a pressure cooker for salsa but I do use a waterbath canner.

I have also looked at a vid that Ball endroses on YT. its a really great vid.

The vid is for Tamato sauce but I use that same Idea for salsa.

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From my notes:

16 Cups peeled roma tomatoes(48-50 medium to large Romas is about 10-11 lbs and will yield the 16 cups needed) (Roma is the best, very “meaty”; however we used some cherry and regular ones and it gives a more tomatoey taste, but much more runny before cook down)

4 cups chopped onions

1/2 cup finely chopped jalapeno peppers

2 Poblano chopped

2 Sweet Banana chopped

2 Gypsy sweet chopped

2 Anaheims chopped

4-5 finely chopped habenero peppers(My wife is wimpy, and only uses 1-2 in her batches)

3 finely chopped Serrano peppers

3 Tbsp diced fresh garlic

1 Cup white vinegar

1/3 Cup canning salt

1/3 Cup sugar

1 tsp alum

2 tsp black pepper

2 Tbsp chili powder

2 Tbsp crushed chili pepper flakes

2 Tbsp cumin

2 Tsp liquid smoke

Score tomatoes, blanch for 15 seconds, and peel skins off. In a food processor, chop tomatoes until the desired consistency. place remaining ingredients into an 8-quart teflon pot and cook on medium to medium low for approximately 3-4 hours or until water is reduced to desired thickness.

Meanwhile, sanitize 9-11 pint sized jars, rings & lids. Ladle salsa into jars. Clean off any overspill on rim of jar, place lid and ring and secure tightly. cook in hot water bath for 10 minutes and leave on counter overnight to seal.

Yields anywhere from 9-11 pints depending on how much you reduced.

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I don't can any, just make fresh on demand.

Several tomatoes, diced, I usually use Roma.

Red onion, maybe 1/4 of one, diced

Garlic, two or three cloves, fine dice/minced

Cilantro, chopped, half-dozen good size sprigs, more if you like

Hot pepper, fine dice/minced, usually a blend of jalapeno and serrano

EVOO - 1/4 cup or so

Lime juice - 1 lime, freshly squeezed

Salt to taste, usually 1/2 teaspoon or so

Mix and let brew for 15-30 min.

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Don't think there are enough different peppers in that recipe smile Think I have all of them except for gypsy. Wow, thanks....bet that stuff is some goods eats...would have never thought about using liquid smoke, but make sense.....looks like will have to actually follow a recipe!

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Here's a unique one, sorry I don't measure.

1 28oz can of tomatoes (could blanch & peel your fresh ones too)

~1tbsp Cumin

~1/2 small onion diced fine

~4 cloves garlic (very finely chopped or in paste)

Chili sauce to taste. Sriracha works very well.

Blend all together until there are no chunks. Let it sit in the fridge for a couple hours to let all the flavors combine. I might try adding cilantro to it once, just to brighten up that cumin flavor.

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In addition to all the vegies in the pic I just add 1/4 cup brown sugar, 1 Tsp salt,1T oregano,1T Cumin the a little cayenne pepper if I want it to reach a 4 or 5 if the jalepenos didn't get it there. Medium is plenty for us. :>) I don't care for the cilantro taste so none of that. I might have to sneak a little smoke in the next batch for fun. 25 years the same recipe. :>) I think I like it.

30 large tomato

6 cup greep pepper

6 cup onion

3 cup celery

7 clove garlic

6 to 10 jalepenos

cut up all but tomatos and sautee in 1/4 cup vegy oil.

blanch tomatos, peel quarter and add to veggies.

I use a potato smasher to mix it all up.

When good and cooked add

3 12 oz can tomato paste

1 tsp salt

1 T cumin

1T oregano

1/4 cup brown sugar

cayenne pepper if you want it hotter

I put some in fridge to cool and test before i can.

after it has slow boiled for a long time you can just add to jars with lids and it will seal fine but do it when its really hot or do the water bath. I can get 17 pints into the water bath, bring to boil then turn off and take out the next day.

It's a real easy recipe and dang good. :>) Makes about 20 pints give or take.

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Every batch I make is diff but for my base I use...

20-24 cups tomatoes, we like it heavy with them

6 cups bell pepper

4 cups hot hungarian wax peppers

4 cups onion

8 cloves garlic

l cup white vinegar

1/2 cup apple cider vinegar

1 cup sugar

salt and pepper

lemon juice

I usually add cilantro. Last year I stopped at the store to get some and they were out. I wasnt going to another store so I used fresh basil I had in the garden - it turned out great...

Each batch of peppers seems differnt. If they seem hot I'll rinse/soak em after a spin in the food processor...

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I make a very basic salsa, but it's my favorite

8 roma tomatoes

A lot of garlic. "a few cloves" tends to become way more than just a few

a lot of cilantro, one bunch usually does the trick.

some de-seeded and dried chiles de arbol for heat

sometimes I had some jalapenos for an extra pepper flavor


Basically I fry halved tomatoes in a little water, throw the garlic in once the tomatoes are getting close, and blend in a blender. Add salt to taste as preferred, cilantro, and chiles. Blend. Take the result and fry in a bit of olive oil for a few minutes. Awesome salsa base that I use as-is, but powdered spices, onions, and other veggies are easily incorporated for extra diversity.

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Here is what I did today.

This Is a small batch

1-gallon of peeled tomatoes

7-9 serrento peppers--chopped

4-5 jalapenos--chopped

2-habeneros--finely chopped

2-yellow onions

1-sweet red oinion

1-red bell pepper

1-green bell pepper

1 1/2 cups white sugar

1 tlbs garlic powder

1/4 cup canning salt

1/4 cup finely chopped fresh selantro or to taste

1-cup vinegar

1 tlbs black pepper

1 1/2 tsp celery seed

1/8 cup lemon juice.

1 tlbs cayenne or to taste

put all ingredents in large pot bring to a boil for 2 min tghen simmer for 45 min after it has simmered pull juice off to reduce or thickern and cook for another 20 min.

Makes about 6-7 pints and 2-3 quarts of peppered juice

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