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Canned Red Salsa - Lynn's

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Mexico

Known as a Mexican recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

  1. 2 teaspoons garlic or 6 cloves -- minced
  2. 3/4 cup vinegar
  3. 1 pint red peppers -- seeded and chopped mix of red bell -- Anaheim or Numex
  4. Habanero
  5. 4 tablespoons salt
  6. Cut
  7. 2 bunches fresh cilantro -- chopped
  8. 106 ounce tomato sauce -- large, -- institutional, -- sized can
  9. 9 quarts tomatoes -- red, ripe, peeled, -- seeded and chopped,
  10. Jalapeno
  11. Water
  12. 5 quarts fresh green peppers -- seeded and chopped mix of Anaheim -- bell, New Mexico, -- Hungarian wax sweet banana or other mild peppers
  13. 9 medium onions -- white or yellow, -- roughly chopped
  14. 1 pint hot fresh peppers red or green -- seeded and chopped
  15. Chop
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Shopping list: about 14 pounds of tomatoes, about 3 pounds of peppers, about 4 pounds of onions, 2 bunches of cilantro.
  2. Hint: wear plastic or rubber gloves when working with the peppers or you'll get hot hands.
  3. Chop the tomatoes into about 1/2" cubes by hand as the food processor or salsa maker will make them too mushy. Chop the red and green peppers and the onions in a food processor or salsa maker to the desired size--small chunks for a smoother salsa, bigger pieces for a chunky salsa.
  4. You will need a very large pot, at least 20 quarts. I use my water canner to make the salsa and then transfer the salsa after it is cooked to two smaller pots. I found when I first began to use the water canner that its thin bottom caused the salsa to burn on the bottom. So I went to our local steel yard and found some 1/2" thick plate, 10" wide. I had the guy cut it at 12" long (cost about $15). I put this plate over the gas burner and then the canner on top of the plate. With this plate, I've yet to get more than a small amount of burned salsa on the bottom of the canner.
  5. Add the onions, tomatoes and peppers to the pot and mix well. Turn on burner and bring to a boil then reduce to a simmer for 1 1/2 hours.
  6. I found that my original batches of this salsa were too watery. The problem is the liquids coming out of the tomatoes. So after the salsa cooks for 1 1/2 hours, I scoop out about 2 quarts of liquid and pour it through a strainer into a large glass bowl. Return the chunks from the strainer to the salsa pot.
  7. DO NOT discard this liquid, as it makes a wonderful drink (you might have to dilute it 50:50 with tomato juice to reduce the heat level).
  8. While the salsa is cooking, take the hotter peppers, Serrano, Jalapeno, Jalapa, Thai, Habanero, etc. and put them into a blender jar with a little water. Puree and set aside.
  9. After the liquid has been removed from the big pot, add the big can of tomato sauce and then stir.
  10. Add the hot pureed peppers a tablespoon at a time to the salsa pot and mix well. Taste and adjust the heat to your level by adding more of the hot pepper puree.
  11. Now add the chopped cilantro, garlic, vinegar and salt to the pot, mix well and bring to a boil. Simmer for 30 minutes stirring well every 10 minutes or so. Bring to a boil just before canning.
  12. I find that 1 pint wide-mouth jars are best for canning this salsa. You will need 24-28 pint jars for a batch of this salsa and if you can the liquid you removed, you will need another 8 or so pint jars.
  13. Process in a water canner for at least 30 minutes. Always use new jar lids. Be sure to allow 1/2 inch head space and follow the canning directions for tomatoes.
  14. Note:
  15. This recipe makes really great canned salsa, much better than any commercial product.
  16. Measure tomato and pepper volume after chopping.
  17. I tired making this salsa with homemade tomato sauce from fresh tomatoes. The salsa had a 'too tomatoy' taste. The commercial tomato sauce made a better salsa.

Plating

Cookware for this recipe

  • Large pot
  • Mixing bowl
  • Blender
  • Food processor
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Sieve
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Lynn Bartlett (Modified by Bill Wight). Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Preserves/Preserves.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Preserves/Preserves.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.