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Homemade Salsa Anyone?

post #1 of 17
Thread Starter 
A couple week ago I decided I would make some homemade salsa from the stuff I had growing in the garden.

I was extremely pleased with how well it turned out that I decided to make some more.

Recipe consisted of:
16 Tomatoes
2 Small Bell Peppers
1/2 Onion
2 Jalapenos
1 Cayenne
1 Banana Pepper
1/2 Cup Vinegar
Pack of Mrs. Wages Salsa Seasoning.
3 Small cans tomato paste. (To thicken)

Total prep time took about an hour and 45 minutes. Ill be darned if it's not some of the best salsa I've ever had.

Some Salsa-View

post #2 of 17
Looks good and I know it tastes good!!
post #3 of 17
Now don't get me wrong, I love living in Jersey (I'm in S.Jersey, not the North) and our tomatoes cannot be matched by any in the world.
But the fact that you have ripe toms you are picking off the vine I cannot tell you how jealous I am.
I'm transplanting about 50 toms right now into bigger pots to sell and figured I would snap a pic of my other little buddies that haven't even thought about dropping any fruit yet but are begging to go outside...

BCFishMan, have you ever considered smoking any of the onion, tomato or peppers and then making a salsa? It adds such a wonderful level of flavor.
post #4 of 17
That's some amazing looking salsa! Outstanding...I'm sure it tastes even better.

post #5 of 17
Thanks for the recipe. It will be several months before we have the fresh veggies here, but I'm ready!
post #6 of 17
I know I'll be trying this recipe, and with FireItUp's advice on smoking some of the veggies. Outstanding! Thanks guys.icon_lol.gif
post #7 of 17
Yeah Man....that's the way to get after it! Attachment 21243
post #8 of 17
The only reason I bother growing tomatoes, cilantro and peppers is so I can have fresh salsa/pico de gallo in the summer (this year I'm trying to grow onions, too).

I simply throw it all in the food processor and let it go. If I had a larger food processor, I would just throw it all in there at once.

Roma tomato (more flesh, less juice)
Lime juice

They say if it sits overnight it tastes even better. I've never been able to wait that long. icon_lol.gif
post #9 of 17
Now that is what im talking about. I just planed my garden and cant wait for the habaneros, tomatoes, cayanne, jalapeno, onions, and bell peppers to be ready.

How long did you let the salsa simmer for? Did it stay thin or chunky(not the consistency the size of the veggies). It looks like you blanched the tomatoes first then took the skin off, is this correct?
post #10 of 17
Thread Starter 

I boiled the tomatoes for 3 minutes and then into ice water for 30 seconds or so. The skin peeled right off after coring them. The package said to let everything simmer for 10 minutes but since I add the additional peppers and onions, I let it go longer to cook down and soften them up.

Id say I let it go for about 30 minutes or so on low. At the very end, I add the tomato paste.
post #11 of 17
fresh outta the garden-Ya I would say was good-put me down for a gallon.looks real good nick.
post #12 of 17
Now that's some fresh and tasty salsa! Congrats my friend.
post #13 of 17
That looks great Fishman
post #14 of 17
It really looks good, how did you do the jars, as far as sealing them, my wife did some salsa last year and every jar went bad, she's always made salsa and had no problem until that batch, she still doesn't know what went wrong.
post #15 of 17
Thread Starter 

Im a heavy dipper, and I give a good amount of it away.

Doesnt go bad if its all eaten within a week.
post #16 of 17
Are we all sure those are tomato plants???icon_eek.gif
post #17 of 17
Looks dandy. I'd throw in some lime juice and cilantro and that would be money.
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