Quote:
- Add a can of tomato paste to thicken it.
- Typical herbs/spices for salsa recipes are cilantro, cumin, garlic, oregano, black pepper.
- Did you use any peppers - some sweet bell or banana, and a few hot like anaheim, hot banana or jalapeno.
- It also needs some acidity to get the salsa flavor. At least the lime juice - but I usually put ACV in mine. (The Salsa Verde recipe I use is lime or lemon juice, no vinegar.)
Hope this is helpful....Kim
I put it all through colander and got enough juice out of it so its the right consistency now. I added cilantro and garlic, salt and sugar as spices and some jalapeno peppers for some zing. My DH was brave enough to taste it after I strained it and he says its not bad. A little heavy on the cilantro. Not great but he'll still eat it. I will add the lime juice tonight and see if that helps too. I won't be canning this batch obviously but I would like to get it to where I like it so I am able to can the next batch. My main problem was figuring out how many tomatoes to use. Like I said, I wanted it smooth and not chunky so when it called for x quarts of tomatoes, was that whole, chopped or pureed? After I peeled, cored and seeded the tomatoes I filled my blender almost 3 times full. Not packed in. Then I think I put in 5 or 6 small to xtra small onions, 6 jalepenos with seeds, 1/2 C sugar, 1/4 C salt and 3 tsp. garlic and then the cilantro. I think thats all that went in. Any other suggestions? Thanks in advance.
Again, not to be pushy or butt in on what you want to do - but please take a look at my post #3459. I attached some links for tested Salsa recipes and may be one of those might fit with what you are trying accomplish. Salsa can be tricky and needs to be made properly.
Sandee
- Add a can of tomato paste to thicken it.
- Typical herbs/spices for salsa recipes are cilantro, cumin, garlic, oregano, black pepper.
- Did you use any peppers - some sweet bell or banana, and a few hot like anaheim, hot banana or jalapeno.
- It also needs some acidity to get the salsa flavor. At least the lime juice - but I usually put ACV in mine. (The Salsa Verde recipe I use is lime or lemon juice, no vinegar.)
Hope this is helpful....Kim
I put it all through colander and got enough juice out of it so its the right consistency now. I added cilantro and garlic, salt and sugar as spices and some jalapeno peppers for some zing. My DH was brave enough to taste it after I strained it and he says its not bad. A little heavy on the cilantro. Not great but he'll still eat it. I will add the lime juice tonight and see if that helps too. I won't be canning this batch obviously but I would like to get it to where I like it so I am able to can the next batch. My main problem was figuring out how many tomatoes to use. Like I said, I wanted it smooth and not chunky so when it called for x quarts of tomatoes, was that whole, chopped or pureed? After I peeled, cored and seeded the tomatoes I filled my blender almost 3 times full. Not packed in. Then I think I put in 5 or 6 small to xtra small onions, 6 jalepenos with seeds, 1/2 C sugar, 1/4 C salt and 3 tsp. garlic and then the cilantro. I think thats all that went in. Any other suggestions? Thanks in advance.
Again, not to be pushy or butt in on what you want to do - but please take a look at my post #3459. I attached some links for tested Salsa recipes and may be one of those might fit with what you are trying accomplish. Salsa can be tricky and needs to be made properly.
Sandee