Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old September 2, 2020   #1
nathan125
Tomatovillian™
 
Join Date: Jan 2013
Location: Idaho
Posts: 108
Default Squibbs Salsa

This is what I use and I got nice reviews from people.


12 Cups diced tomatoes, drained and add a splash of lime juice and salt and let drain


7.5 c diced onions, I use walla walla and red onions.
8.5 C peppers I use mostly hot peppers like Hungarian, Bianca, Serrano, Apache or whatever I have


2.5 Cups diced Cillantro... I like it


1.5 cups lime juice. bottled


.5 cups vinegar



24 ounces of tomato paste


28 ounces tomato puree. canned


cumin to taste
1 oz california chile powder
2 oz Hot new Mexico chile powder
salt to taste.


I add half the diced tomatoes at the tail end of the cooking, they are more chunky and don't break down. I use a vidalia chopper on all veggies. I can with a pressure canner. This yeilds about 2.5-3 gallons of salsa.... give or take on cooking time.

I cook on a simmer and bubble for about 75 minutes.
nathan125 is offline   Reply With Quote
 

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 10:01 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2019 Commerce Holdings, LLC ★