Salsa

[cuinrearview]

Just the beginning of the tomatillo harvest. We like our verde, but do red salsa too. For the verde we do onion, pepper, tomatillo, and garlic. The cilantro goes into the blender after that is boiled and salt is added. Then back in the pot on a little hot oil to "proof". If you've never proofed a simple salsa you'll immediately recognize it when your kitchen smells like a Mexican restaurant.

 

[user 122190]

I'm new to making Salsa (2 years now), but already it blows away anything from the grocery store. I have neighbors that grow more Tomatoes then they can use, and give me 1 or 2 five gallons buckets every year. I get real busy when the tomatoes show up. Fried potatoes never tasted so good.

 

[cuinrearview]

I'm new to making Salsa (2 years now), but already it blows away anything from the grocery store. I have neighbors that grow more Tomatoes then they can use, and give me 1 or 2 five gallons buckets every year. I get real busy when the tomatoes show up. Fried potatoes never tasted so good.

We make some red salsa, but the bulk of our tomatoes goes to pasta sauce now. We roast the peppers and garlic. It's a ton of work but so satisfying.

I wasn't a part of the first round with the tomatillos pictured above. My lady and her mom did that. They claim that they made it too hot. Doubtful. I'm taking a half pint to work for use over eggs tomorrow. My mouth is already watering.

 

[cuinrearview]

I got a small batch of my recipe in tonight, with lots of jalapenos picked last night. We're putting a nice dent in the crop now.
I'm not used to how sweet garden fresh tomatillos are. It's quite a different taste than with store bought ones.

 

[jrider]

Love making fresh salsa but never thought about cooking and canning it. Can you explain your process?

 

[Deleted member 117362]

I got a small batch of my recipe in tonight, with lots of jalapenos picked last night. We're putting a nice dent in the crop now.
I'm not used to how sweet garden fresh tomatillos are. It's quite a different taste than with store bought ones.
View attachment 671426

A man of many talents.

 

[cuinrearview]

We use the water bath canner. Boil the jars, lids, and rings. Add a little acid (lemon juice) to each jar, fill jars and seal. Put back in the canner and boil hard for 25-45 min depending on your jar size. Remove and let sit to seal. My directions are purposely vague because there are lots of variables. The important items are clean jars and adequate canning(boiling) time. There are lots of articles on safe canning practices. The results are shelf stable but tomatillo salsa is pretty perishable once opened, even under refridgeration.

 

[cuinrearview]

Last of the tomatillos. We roasted everything instead of boiling this time, and used some over-ripe serranos for the red flakes.

 

[cuinrearview]

Not salsa but we also did some candied hot peppers tonight. It's basically jalapenos, serranos, banana peppers in bread and butter pickle brine. Delicious on crackers with some cream cheese!

 

[svk]

Not salsa but we also did some candied hot peppers tonight. It's basically jalapenos, serranos, banana peppers in bread and butter pickle brine. Delicious on crackers with some cream cheese!
View attachment 675493

Wow that looks and sounds delicious.

 

[user 122190]

I made and finished up just under 2 quarts of Salsa. Not a lot of tomatoes this year, but anything is better then nothing. Heaped some on the fried potatoes this morning. That and some Homemade sausages gets the day going in the right direction. Yumm...

 

[cuinrearview]

Cooked and canned 17 qts of roasted garlic pasta sauce last night. Should be enough tomatoes left out there for 8-12 pints of salsa next week, and then we're finished.

 

[Backyard Lumberjack]

you guys are the Farmer's Best... nice canning shots. I have grown tomatoes for over 40 years. never canned any, til past seaon. '17. had to, tomatoes non-stop out of garden...

great for salsa based sauces... 50 quarts!!