Salsa Recipe

[SandyM]

For some time now (I'm going wayyyyy back now) I promised to post the recipe I have for Salsa Roja. (I vaguely remember this because there was some discrepancies about the term roja vs. rojo.

In any event, here's the recipe as it was given to me. I'll note my changes to the bottom. I thought it was a CL recipe. It's cut out of a magazine, but no identifying features to it. It looks like CL typeface (now how sick is it that I can remember what CL typeface looks like???). I digress. I do not have instructions or nutritional information - sorry.

Salsa Roja

This traditional salsa is great paired with grilled chicken and seafood, and of course, tortilla chips.

2 cups diced fresh plum tomatoes
1 & 1/2 cups diced red bell pepper
1 & 1/3 cups chopped onion
2 large fresh jalapeno peppers, seeded and diced
1 (14.5 oz) can plum tomatoes, undrained and chopped
6 garlic cloves, minced
3/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup fresh lime juice
2 Tbsp. finely chopped fresh oregano
2 Tbsp. balsamic vinegar
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 (5.5 oz) can no-salt-added vegetable juice

Toss it all together and enjoy.

My Notes

1) The obvious - please be very careful seeding and dicing the jalapeno peppers.

2) I do not add the can of plum tomatoes (or the juice it comes in). The point of this, for me, is the freshness. Why toss in a canned ingredient, if fresh is readily available? My own personal preference, of course.

3) I do not add the lime juice or vegetable juice. I suppose the lime juice would add a nice zing to it, but a) I usually don't have limes handy; and 2) I like a chunky salsa without worrying about juice dripping down my chin. This is best after it sits for a few hours (or even a day), and the veggies meld together (along with the balsamic vinegar) and provide enough liquid. Again, this is my own personal preference.

4) I am quite liberal with the measurements. I may toss in extra tomatoes, usually toss in additional jalapeno pepper, or even hungarian wax peppers (or whatever is available). I also am free and easy with the onion and garlic.

I make double batches (God bless my Cuisinart) and it's always a big hit - even in the winter. It's great with home made tortilla chips too.

Hope you like it.

[jd]

Thanks, SandyM! I've tried a couple of salsa recipes that weren't great, so I'll be testing this one that is tried and true.

[munchies]

Sandy --

Have you ever canned salsa (of any sort)? I'm thinking of trying this salsa recipe, and then maybe doing some canning to keep, or give as gifts. Any thoughts on this?

Heather

[SandyM]

Hi Heather,

I've never canned anything, but my mother used to. This would be my year to try it, because I'm going to have a bumper crop of tomatoes (since I've managed to keep the deer at bay, so far).

I actually thought about going out and purchasing the equipment necessary to do this. I've not thought about canning salsa, though - my ideas center around tomato sauce (for pizza or spaghetti).

[munchies]

Sandy,

I have never canned either, but I'm going to can some green beans this weekend with my mom! What bonding! Anyway, I read in the canning booklet that you can do salsa, which is why is crossed my mind.

As for the tomato juice, I have heard that you do not need to have a pressure canner to do this....You just need to do a hot water bath. Let me know if you want instructions and I will look in the book -- it would save you buying a canner, especially if you just want to try it out!

Lucky you -- having a garden. We live in an apartment and I have to buy all of my veggies. I guess that's the big thing to look forward to when we finally buy a house!

Heather

[GayeC]

Thank you for posting this recipe. I have only made salsa 2 or 3 times, with minimal success (it was sort of bland). This recipe looks great. I have many, many tomatoes and peppers in my garden that need to be used. Gaye

[Alisa]

Thanks for the great sounding recipe!

In response to the canning question, I make a ton of salsa each summer and process it in a hot water bath. Tomatoes have enough acid that it's perfectly safe to do this - adding vinegar, lime juice etc makes it even safer. If you're still worried, you can freeze it - it'll be a little liquid-y but still better than bought salsa.

[Linda in MO]

I would be very cautious of canning salsa unless I was using a recipe specifically used for canning. Yes, tomatoes are acidic, but bell peppers and onions aren't. A lot of vinegar needs to be added to make up for that. The salsa recipe I used once (from the Ball Blue Book) used 1 1/4 cups cider vinegar for 6 pints of salsa! It tasted too vinegary to me! This is why I just make fresh salsa now. Having said all that, I do have friends that just wing it and they swear they've never been sick or had any problems.

Here is some info I found on the net. If you really want to start canning, definitely get The Ball Blue Book. I got it at Walmart for like five bucks. This is how I taught myself how to can.

Source of the info below: USDA Complete Guide To Home Canning...

Most salsa recipes are a mixture of low - acid foods, such as onions and peppers, with acid foods, such as tomatoes. Always use tested salsa recipes to ensure they contain enough acid to be processed safely in a boiling water canner.

Use only high quality tomatoes for canning salsa. Do not use tomatoes from dead or frost - killed vines.

Use only high quality peppers. Do not increase the total amount of peppers in any recipe. However, you may substitute one type of pepper for another. Bell peppers may be substituted for long green chiles. Wear plastic or rubber gloves while handling hot chiles.

The acid ingredients used in salsa help preserve it. You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids in salsa are vinegar and lemon juice. Lemon juice is more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least 5% acid and use only bottled lemon juice.

Spices add flavoring to salas, the amounts of spices and herbs may be altered in recipes. Do not can salsa that do not follow research tested recipes. They may be frozen or stored in the refrigerator for a few days. Do not thicken salsa with flour or cornstarch before canning. After you open a jar to use, pour off some liquid or thicken with cornstarch.

Play is safe and can salsa from tested recipes that ensure they contain enough acid to be processed safely in a boiling water canner.

[Maelynn Cheung]

This is a CL recipe - and here's the nutritional info if you're interested:

CALORIES 18 (10% from fat); FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.7g; CARB 4g; FIBER 0.8g; CHOL 0mg; IRON 0.8mg; SODIUM 57mg; CALC 20mg

[Little Bit]

This thread is really fabulously well-timed. I've been more than slack in my canning efforts this year, and this is an inspiration.

Thanks so much for the salsa recipe, it sounds divine!
May I ask how you store it? It sounds as though it would keep in the refrigerator pretty well.

(To those who've never canned before, don't be shy. Get The Ball Blue Book and give it a whirl.
You'll wind up with some fabulous stuff in the pantry that makes for amazing last minute gifts when you suddenly need to 'give something.')

[kwormann]

Just thought Id mention to those of you who mentioned the Ball Book, the small town in IN I am from is where the Ball family is from and where Ball was until a few years ago and they moved to CO. I was born at Ball hospital and went to college at BALL State University......