Making Salsa

August 11th, 2009 at 10:44am JoAn Todd

Salsas are very popular and may outrank Ketchup in sales of condiments. Some people like it hot and spicy, others like it mild and mellow. Either way, homemade salsa is one of the most popular homemade foods. Salsas are easy to make at home. They can be used immediately or stored in the refrigerator for a short time. However, when homemade salsas are canned it is very important to use a tested recipe and process them correctly to destroy the bacteria that can cause botulism-a dangerous food poisoning. Follow the recipe instructions exactly and do not alter the proportions.

The texture and flavor of salsas may vary depending upon the ingredients and spices used. Salsas usually are a combination of tomatoes, peppers, onions, garlic, acid, salt and spices. Red and green tomatoes may be used. Tomatillos (Mexican husk tomatoes) may be used in some recipes. Different types of peppers may be used, from mild green chiles for a milder product to Serrano or jalapeno peppers for a hotter product. However, the proportion or amount of peppers called for in a recipe should not be changed.

Be careful when working with hot peppers. Wear rubber gloves and wash your hands thoroughly with soap and water before touching your face or eyes. The volatile oils in hot peppers can cause severe chemical burns.

Below is one of my favorite recipes. I make some every year with tomatoes from my garden and then I use it during the winter.  I use it in meat loaf, omelets, and with chips.  It’s a very simple recipe but good. I sometimes add fresh cilantro at the time when I serve it or I might also add fresh garlic.

Chili Salsa (makes 6 to 8 pints)

5 pounds tomatoes (3 quarts chopped)
2 pounds peppers (2 quarts chopped)
1 pound onion (2 ½ cups chopped)
1 cup vinegar (5%)
1 tablespoon salt
½ teaspoon pepper

Peel chiles as directed below.  Wash tomatoes and dip in boiling water for 30-60 seconds or until skins split.  Dip in cold water, slip off skins, and remove cores.  Coarsely chop tomatoes, peppers and onions.  Mix all ingredients together in a large saucepan.  Heat to boiling, and then simmer for 10 minutes. Fill pint jars, leaving ½ inch of space at the top.  Put on lids and process in a boiling water canner:

15 minutes for altitudes of 0 to 1000 feet
20 minutes for altitudes of 1001 to 6000 feet
25 minutes for altitudes above 6000 feet.

Check out the National Home food preservation Web site for more recipes and home canning information.  Although some people consider salsa-making to be a creative art, it needs to be a science if you plan to can it.

If you enjoy creating your own salsa from end-of-the-season produce, plan to freeze it instead of canning it.  You could also can crushed tomatoes and create salsa with seasonal vegetables throughout the year.

Entry Filed under: canning