MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Recipes => Topic started by: bobberstop on Apr 30, 2004, 01:03 PM
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How many of you make and can your own Salsa? I do this one every year. Mmmmmm.
Ingredients Needed For Ron's Slow Heat Salsa:
. 20lbs of tomatoes (wash, blanched, core and chopped)
. 7 cups of onions (Texas or Walla Walla sweets)
. 5 large cloves of garlic (finely chopped)
. 2 bunch's of fresh chopped cilantro (3 or 4 cups)
. 3 cups of Jalapeno peppers (with seeds)
. 1 1/2 cups of green chilis (Anaheim chopped)
. 1 cup of Habaneros (8 or 10 peppers)
. 2 cups of lemon juice
. 3 tablespoons of salt
. 1 tablespoon of black pepper
. 1 tablespoon of cayenne pepper
Directions For Making Ron's Slow Heat Salsa:
Blanch tomatoes for 1 1/2 minutes, put into cold water to remove skins. Core and chop tomatoes, put into a 16/18 quart pot (stainles Steel works best). When you have about half of the tomatoes in the pot, add balance of ingredients, then add remaining tomatoes. Bring to a boil and boil for about TEN minutes, with lid off, reduce heat to a simmer and simmer for about Two hours, stirring frequently to avoid burning.
NOTE: DO NOT LET BURN.
Stir and stir, This is a labor of LOVE. Have a six pack of Moose Drool Ale, you should be ready to can when finished with three beers. This makes approximately nine quarts.
NOTE: This salsa appeals to adults NOT CHILDREN!
Remember to wear rubber gloves when preparing Habaneros,Jalapenos and Anaheim peppers and chilis.
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you just can't have a salsa without black beans...
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I made two batches of salsa this year. The first was a little heavy on the cilantro, but the second turned out great. I don't simmer mine for very long- Just enough to make it hot for the canning process. It turns out crunchier this way.
These are the ingredients I use. I just wing it on the quantities...
-Roma tomatoes
-Green bell peppers
-Jalapeno peppers
-Hungarian peppers
-Banana peppers
-Onions
-Fresh garlic
-Cilantro
-Lime juice
The only ingredient I purchased was the lime juice.
Everything else came straight from the garden. ;D
I love spicy foods and tend to make it quite hot. There aren't many people I know that will eat it, which is fine by me... It also is a great addition to many dishes. I have started to use it in fish fillet foil-packs on the grill.
Spectacular!
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they sound great guy's. although i am not fond of any cooked salsa(ranchero),i like to just take all my ingredients. and run them through a food processor a couple minutes and BAM... salsa(sisco). i really like black beans too ...soup , Chile ,rice whatever. d.man what makes yours hot? all i see for heat is jalapenos and maybe the Hungarian, i have used some of those before ,but the one's i had were the same a Cayenne's. i know is is also a sweet one too.
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d.man what makes yours hot? all i see for heat is jalapenos and maybe the Hungarian...
A LOT of peppers, onions, and garlic! 8)
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I fried up some pannies from yesterday with a side of salsa, chips, and cheese.
It really is great stuff. I think garlic is the key ingredient.
Or maybe it was the tequila.
Food coma... :P
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I fried up some pannies from yesterday with a side of salsa, chips, and cheese.
It really is great stuff. I think garlic is the key ingredient.
Or maybe it was the tequila.
Food coma... :P
i like both in it. hope you bring some in feb ;D