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#5764689 - 05/29/15 10:53 AM Salsa
bill oxner Offline
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Registered: 11/03/09
Posts: 33648
Loc: Richmond
I'm getting ready to make my first batch of salsa. A batch for me is 8 pints. It generally takes around 24 tomatoes.

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#5764732 - 05/29/15 11:30 AM Re: Salsa [Re: bill oxner]
JRJ6 Offline
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Registered: 03/13/14
Posts: 3923
Loc: Dallas, TX
Good looking ingredients! up

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#5764741 - 05/29/15 11:35 AM Re: Salsa [Re: bill oxner]
BuckRage Online   happy
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Registered: 10/25/10
Posts: 20558
looks good. do you add garlic. you might also try a variation for a pint or two to see if you like it but roast the tomatoes and japs then put into a bag for 10-15 minutes and peel. Then make as usual. I like this way better.
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#5764746 - 05/29/15 11:38 AM Re: Salsa [Re: bill oxner]
bill oxner Offline
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Registered: 11/03/09
Posts: 33648
Loc: Richmond
I only add tomato paste to what you see along with salt, vinegar and sugar.

I've found that garlic loses it's taste when canned. Same with cilantro. I'll add garlic powder and sometimes cilantro when I'm using it for several dishes.

I once bought chopped garlic by the quart before canning season, but no more.
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#5764754 - 05/29/15 11:40 AM Re: Salsa [Re: bill oxner]
BuckRage Online   happy
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Registered: 10/25/10
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didn't think about that but I can see it losing flavor. Try the roasted method. Its great. And if you have a mortar and pessel use that for the jalapenos instead of blender.
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#5764768 - 05/29/15 11:47 AM Re: Salsa [Re: bill oxner]
bill oxner Offline
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Registered: 11/03/09
Posts: 33648
Loc: Richmond
I use my food chopper for all of it except for a few rings of jalapeno.
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#5764771 - 05/29/15 11:48 AM Re: Salsa [Re: bill oxner]
skinnerback Offline
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Registered: 05/30/11
Posts: 10945
Loc: Rockport, Tx.
Yes roasting is mo better! But I like to leave the charred skin on.
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#5764863 - 05/29/15 12:43 PM Re: Salsa [Re: bill oxner]
redchevy Offline
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Registered: 10/25/04
Posts: 23815
Loc: Texas
Not sure why, but im not a fan of roasted salsa.
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#5764869 - 05/29/15 12:46 PM Re: Salsa [Re: bill oxner]
bill oxner Offline
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Registered: 11/03/09
Posts: 33648
Loc: Richmond
My goal is to make mine about like Pace medium.
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#5799794 - 06/21/15 11:03 PM Re: Salsa [Re: bill oxner]
Obi Wan Offline
Light Foot

Registered: 09/05/14
Posts: 32
Loc: N. Texas
Originally Posted By: bill oxner
I only add tomato paste to what you see along with salt, vinegar and sugar.

I've found that garlic loses it's taste when canned. Same with cilantro. I'll add garlic powder and sometimes cilantro when I'm using it for several dishes.

I once bought chopped garlic by the quart before canning season, but no more.


Why vinegar?

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#5799903 - 06/22/15 06:49 AM Re: Salsa [Re: Obi Wan]
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 33648
Loc: Richmond
Originally Posted By: Obi Wan
Originally Posted By: bill oxner
I only add tomato paste to what you see along with salt, vinegar and sugar.

I've found that garlic loses it's taste when canned. Same with cilantro. I'll add garlic powder and sometimes cilantro when I'm using it for several dishes.

I once bought chopped garlic by the quart before canning season, but no more.


Why vinegar?


I like the taste.
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#5801164 - 06/22/15 09:19 PM Re: Salsa [Re: bill oxner]
pocred Offline
Light Foot

Registered: 02/26/13
Posts: 45
Bill, post your recipe please. I've been looking for a good pace recipe. Thanks

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#5801266 - 06/22/15 10:01 PM Re: Salsa [Re: Obi Wan]
Tres Offline
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Registered: 10/12/07
Posts: 8451
Loc: Houston
Originally Posted By: Obi Wan
Originally Posted By: bill oxner
I only add tomato paste to what you see along with salt, vinegar and sugar.

I've found that garlic loses it's taste when canned. Same with cilantro. I'll add garlic powder and sometimes cilantro when I'm using it for several dishes.

I once bought chopped garlic by the quart before canning season, but no more.


Why vinegar?


Natural preservative.


Edited by Tres (06/22/15 10:02 PM)
Edit Reason: I want some Oxner Salsa
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#5802446 - 06/23/15 04:44 PM Re: Salsa [Re: pocred]
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 33648
Loc: Richmond
Originally Posted By: pocred
Bill, post your recipe please. I've been looking for a good pace recipe. Thanks



This is approx.. Process 24 tomatoes, 4 large onions, and 18 to 24 jalapeños in your food chopper. Salt, dash of sugar,and vinegar. Cook until the onions lose their color. Add two 12 ounce cans tomato taste. Mix and spoon into pint jars. Put the sealed jars into a hot bath for around 20 minutes.

This should make 8 to 10 pints. I scald and skin my tomatoes, then take of about a third of the stem end and give them a squeeze to get rid of most of the pulp and seeds.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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