Thursday, 3 September 2015

Canning Salsa

I was busy this week canning salsa.  I didn't really have a salsa recipe last year when I decided to try this for the first time so I looked to the internet for help.  People on the internet know what they are doing, right?

I simply typed in best salsa ever, or something of the like, and what would you know -- the very first one I tried was a winner.

"But Mary Ann," you might ask, "why did you just stick with the first one you tried?  There could be better out there."

The answer is simple.  My husband said in a conversation with someone else, and I quote, "Mary Ann makes the best salsa ever. I have thrown away the last three jars because they weren't any good after I had hers."

Thats enough for me.

THIS IS THE BEST SALSA RECIPE EVER


I made this last year and it wasn't quite hot enough so I added another jalapeño and a habanero pepper this year.  Spiciness level is now acceptable.

This year I was being lazy though, and I regret it.  I used canned tomatoes.  I went for whole, organic, unseasoned tomatoes.

I will only say this once and it is very important to remember.  (More for myself.)  Never, ever use canned tomatoes for salsa.  I will now and forever go through the trouble of coring, peeling, deseeding and chopping the tomatoes myself.  There is a certain canned tomato taste in this years batch and I am quite upset about it.  Never again.

If you are interested-- I at least double the recipe so I only have to do it once a year.

The canning part is not difficult.  The salsa itself is probably hot enough to self seal but I put them in a hot water bath for about 5 minutes just to be sure.

Have you made this recipe?  What were your changes if any?  Happy canning!

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