Annie's Salsa Mix

20 years ago

this is suppose to be the best. it is here on Garden Web. there are lots of threads on it.

do a search and you will find more threads. Annie answers lots of questions about this recipe. I recommend you read more before making this recipe. I have not yet tried this recipe. but I hope to make it soon.

http://forums.gardenweb.com/forums/load/harvest/msg082200459418.html

http://forums.gardenweb.com/forums/load/harvest/msg0708344723145.html

here is one I copied to give you some ideas. this was posted just 2 days ago.

Posted by readinglady z8 OR (My Page) on Wed, Aug 9, 06 at 20:39

Annie's at Canning Camp right now, but here's her recipe with her comments. Note her comment there are two amounts of vinegar, depending upon whether you water bath or pressure can.

"Sure I do, here's mine. Please note that it is pressure canned, because I cut the acid ingredients down by half. The original directions were to use 2/3 cup of vinegar and waterbath, but I wanted less of the acidic flavor and so cut the vinegar in half and process according to the Blue Book instructions for non-acidic vegetables. If you want to waterbath it, add that extra vinegar. If you want it mild, use the smaller amount of jalapenos.

ANNIEÂS SALSA

8 cups tomatoes, peeled, chopped and drained

2 1/2 cups chopped onion

1 1/2 cups chopped green pepper

3 Â 5 chopped jalapenos

6 cloves minced garlic

2 tsp cumin

2 tsp pepper

1/8 cup canning salt

Â¼ cup chopped fresh cilantro

1/3 cup sugar

1 cup vinegar (for BWB or 1/3 cup vinegar for PC)

16 oz. tomato sauce

16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.

Makes 6 pints

Good luck and happy canning. I get a lot of compliments on this recipe, and one of the local attorneys actually paid me $10 a pint for the last jar a couple of years ago (He NEEDED it for a Super Bowl party). Fine by me, I wish I had made more!! Annie"

Posted by Carol

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Comments (6)

cmpman1974
20 years ago
Thank you very much. Very well timed!! I was planning to make a big batch of salsa this weekend since I have so many tomatoes I picked from my garden. However, I may sneak in something hotter than jalapenos. :) Yes, I'm guilty of doing that at times. lol.

Chris
habs1
Original Author
20 years ago
I should have pointed out something here.

the trick is to make something that will not spoil. and that means the onions, peppers etc. this recipe will accept a good amount of peppers and stay good. the recipe calls for a good amount of normal green peppers. now you can increase the jalapenos and decrease the green peppers and still be safe. or you can substitute other peppers like habs and still be safe.

for me when I process hot peppers I always use 100% vinegar and if it is too strong then I add a little sugar to cut the vinegar taste. but I like to play it safe on the part of increasing the vinegar.

remember the preservatives are

vinegar
salt
alcohol.

I hope to make a couple of big batches of salsa but I need the tomatoes and peppers to get ready. the tomatoes have started to ripen slowly.

I will probably mix both habs and jalapenos in the salsa. both flavors are good. but I want both the Jalapenos and the habs to be ripe and not green. so that will still take some time.
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legsbig
20 years ago
habs1, a recent hotsauce ive bought, Day Of The Dead Habanero / Pequin / Tequila sauce, has tequila in it.

It is the best hotsauce i've ever tried.

I'm going to chop up a bunch of red habaneros and store them in salt and vinegar in a dark place, Would it hurt to throw some delicious tequila in there?
cmpman1974
20 years ago
Can anyone tell me how long the recipe shown will last safely assuming a 1/3 cup vinegar was used? By the way tastes great. Didn't pressure can or water bath. Cut down on the recipe and amended somewhat...

Used 10 different varieties of heirloom tomatoes, banana peppers, cheese peppers, several C. Baccatums, 2 jalapenos, 3-4 habaneros, and a couple other varieties. Everything I cook has to have "heat." lol.

Chris
John__ShowMe__USA
20 years ago
Chris writes: Can anyone tell me how long the recipe shown will last safely assuming a 1/3 cup vinegar was used?

Yikes!

Canning recipes are NOT to be amended unless by an expert!

I would put what you already made into the fridge ASAP & buy a pH tester that can be calibrated. Hopefully the pH is below 4.6 & be advised that the pH will change over time.

Like habs1, I always use 100 percent (5% acid) vinegar and sugar. No water.

jt
cmpman1974
20 years ago
JT,

I put the contents in the fridge immediately after cooking. I was thinking it would be good like 3-4 days. I did not leave it out at all. I don't expect it to last long. I do not to get myself a Ph meter though.

Chris