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The guys practically drank this at the club. They all said they had never has such good salsa. Its chunky and not drippy.
When I make it...I put the jars in a hot oven. I boil the ingredients just long enough to get them hot and then can in the hot jars. Easy-peasy.

You gonna tell us how you made it or are you just bragging?

Disregard last communication. Recipe didn't show up when I first looked.

flight control wrote:You gonna tell us how you made it or are you just bragging?

It's not hard.
Blanch the tomatoes. Take the skins off. Cut them into quarters.
Add all the other ingredients and cook it in a really big pot. Make sure you cut the stuff into bite-sized pieces first. lol
I only boil it for 5 minutes.
Put the stuff into hot, sterile jars and then put it on the shelf.

flight control wrote:Disregard last communication. Recipe didn't show up when I first looked.

I was editing. The picture was sideways.
I'll make some more in July and August. Will post pictures then. Right now my mater plants are only 6" tall.

My next house will have room for a garden. And fewer destructive, unsupervised neighborhood kids. Even if I had the room, they would pull every plant I put in. What would posess children to dig up a freshly planted rhubarb plant and spread it across the road?

I use the mix from Walmart now. It's far easier, and very tasty. Mrs. Wage I think it is.

assateague wrote:I use the mix from Walmart now. It's far easier, and very tasty. Mrs. Wage I think it is.

It's not as good. I bought some, tried it and it's more like store-bought. Not at all chunky. Want me to mail you the unused portion of the bag?

How you process your tomatoes determines the chunk factor. I smash mine by hand, just squeeze them after blanching and peeling, and it's plenty chunky.

assateague wrote:How you process your tomatoes determines the chunk factor. I smash mine by hand, just squeeze them after blanching and peeling, and it's plenty chunky.

I cut them with a knife and squish them very little. Trying for thick n chunky.
When I cook it I test it. When it gets to where it don't drip across a plate...it's done. Don't take long.

aunt betty wrote:

assateague wrote:How you process your tomatoes determines the chunk factor. I smash mine by hand, just squeeze them after blanching and peeling, and it's plenty chunky.

I cut them with a knife and squish them very little. Trying for thick n chunky.
When I cook it I test it. When it gets to where it don't drip across a plate...it's done. Don't take long.

If you want thick and chunky go with what assa is saying. The more you cut, the smaller they will be in the cooking process(as they break down even more when being cooked).

Also, I don't cook mine down for very long, since that makes it watery, too. I made some last year running the tomatoes through the food processor briefly, and then dumping into a colander. That came out pretty darn good, too. Not chunky, but very thick. I may make more that way this year.

Salsa is fresh, once you cook or can it it's jut Mexican ketchup

No, pico de gallo is fresh. Salsa is slightly pickled and/or cooked.

assateague wrote:No, pico de gallo is fresh. Salsa is slightly pickled and/or cooked.

oh what are you some kind if Mexican now? Oh....wait, never mind

assateague wrote::lol:

Quick, question him on Pollack donuts.

I heat mine up just to a boil and then quickly can it. I made over 5 gallons of salsa last summer and it's all gone but a few jars. I think I'm onto something here.

Try it without boiling it, just water bath for about 10 minutes. I add a tsp of citric acid to all my tomato products, which lets me briefly hot water can them instead of pressure canning, and keeps the stuff inside much closer to what it was when I put it in the jar.

assateague wrote:Try it without boiling it, just water bath for about 10 minutes. I add a tsp of citric acid to all my tomato products, which lets me briefly hot water can them instead of pressure canning, and keeps the stuff inside much closer to what it was when I put it in the jar.

You're putting down something you haven't even seen or tried and trying to improve it. Please give up.

And for the record, you're doing the same thing Nope, it's just a fact that the longer you heat tomatoes, the more water they release. I've boiled it before- I don't like the results.

flight control wrote:You gonna tell us how you made it or are you just bragging?

If I ever see any of you guys and you want to try my salsa...I'll simply say, "you mean you didn't bring your own Alpha salsa?". Mine's second-rate and has been heated.

my salsa brings all the boys to the yard

jehler wrote:my salsa brings all the boys to the yard

Ha!

aunt betty wrote:If I ever see any of you guys and you want to try my salsa...I'll simply say, "you mean you didn't bring your own Alpha salsa?". Mine's second-rate and has been heated.

Are you going to hold this grudge as long as a woman?

assateague wrote:

aunt betty wrote:If I ever see any of you guys and you want to try my salsa...I'll simply say, "you mean you didn't bring your own Alpha salsa?". Mine's second-rate and has been heated.

Are you going to hold this grudge as long as a woman?

last year I planted 13 roma tomato plants. 24 this year. (plus no drought)
I think I'll have enuff salsa to share and the salsa grudge will be long forgotten by duck season.
If you make it by the recipe...5 Jalepenos is a starting place. If you like hot, add more and use hotter peppers. The wife and I started at 2 and worked our way up to 5 after making the first few batches.

Another tip is to use the cilantro paste.
Growing my own this year.
It's not the same without it, forgot to put it in one batch.

Plant twice as much cilantro as you think you'll need. That stuff doesn't yield near as much as you think it will, I found out last year.