3/1/2024 0 Comments Tomato 2 restaurantSlighty adapted from Good Life Eats Canning Restaurant Style Salsa recipeĢ - 28-ounce can Whole Tomatoes With Juice (I use Muir Glen Whole Plum Tomatoes)Ģ - 10-ounce can Rotel Original (diced Tomatoes And Green Chilies)Ģ - 10-ounce cans Rotel Mexican (diced Tomatoes with Lime and Cilantro)Ģ-4 whole jalapenos, halved (seeds removed for milder salsa) (I usually use 2 jalapenos, and 2 hotter peppers, cayenne, Hungarian wax, serrano, etc.)ġ/4 tsp. Makes 6 pints, I often get more, and use a variety of different sized canning jars. The other big modification to Ree's recipe is using at least 1/2 cup of lime juice, again bumping up the acid levels so this salsa can be canned in a boiling water canner.Ĭumin, onions, peppers, garlic, all the stuff that makes salsa great is all here, let's get started! This recipe uses canned tomatoes, which help with the safety aspect because they've already been canned. By my next canning season we decided it's too tasty to remain a family "secret" we needed to share it with the world! This year I put up 60 jars. The first year I made this I only canned jars for my dad, he's not the biggest fan of my other jarred jellies, pickles, or preserves, so I wanted to make him a special treat. I finally searched canning restaurant style salsa and came upon the blog Good Life Eats where she modified Ree's recipe to be safe for canning-Yahtzee!! The original credit to this recipe goes to Ree Drummond, better known as The Pioneer Woman, I'd been making her Restaurant Style Salsa quite a bit, but that only lasted in my house a few days. The acid in tomatoes can vary quite a bit and they often need to be pressure canned, so in order for them to be safe in a boiling water canner, most recipes add lemon juice, or other additives that just don't appeal to me. You can make it the consistency you choose, I like it well blended because I let my Vitamix blender do all the work.The heat level is also easily modified depending on the peppers you choose, I usually make it medium-hot, the range I find most people prefer.Ĭanning salsa can be tricky business, and until I found this recipe, I never found another recipe I wanted to make. It's often better than most "Mexican" restaurants in Ohio serve. Make this one time, you'll never buy jarred salsa again.boom! I put up, and give out, a variety of jars every year, and everyone thinks I could run a farmers market stand selling this salsa alone.
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