Home Grown Salsa Thread

[Sniper-T]

Been way too long since I made salsa...

Bump to an old thread.

See some pics have gone the way of a dinosaur.

Made the first batch of the season yesterday...
1/2 pot peeled tomatoes
4 green peppers
2 yellow peppers
2 red peppers
2 orange peppers
1-1/2 large white onion
1 cup kernal corn (frozen)
4 portuguese chili peppers
4 match chili peppers
4 Jalapeno peppers
1 Scorpion pepper
1/2 cup fresh cilantro
1/4 cup lemon juice
salt/pepper
2 cans tomato paste

Made 5-1/2 quarts.

Turned out quite mild actually, going to double the hot peppers in the next batch.

[Sniper-T]

Second batch is on the counter...

1/2 pot peeled tomatoes
5 green peppers
5 yellow peppers
5 red peppers
5 orange peppers
2 large white onion
2 cans sliced black olives
12 portuguese chili peppers (including seeds/pulp)
1/4 cup lemon juice
salt/pepper
3 cans tomato paste
salsa seasoning spices.

Made 7-3/4 quarts.

I was too lazy to go out to pick more match chili's and Jalapeno's so once I realized it was still too mild I grabbed my bottle of Mad Dog 357 (5 million scovilles) and added a tooth pick dip to the pot. This brought it up to a nice respectable level that I enjoy and sent the wife scurrying for the sour cream. lol

Success!

[realist]

This past season I planted a bunch of chili and peppers. The tomatoes are in full swing so we will be making salsa hopefully this coming week. I got to be careful with making it too hot or I will incur the wrath of mom.....remember when mom is happy then everyone is happy.

I noticed you did not use Jalapenos in the second batch. Are the Portuguese peppers hot?

[Sniper-T]

no, they are not. I even left the seeds and pulp in, and they still weren't hot enough. That's why I had to add some of that extract.

Next batch I won't be lazy and I'll have my Jalapeno's as well as a few scorpions to throw in.

[Sniper-T]

made a fresh mango type of salsa, with this recipe as a guideline:

allrecipes.com/recipe/215073/hot-pepper-sauce---a-trinidadian-staple/?internalSource=amp&referringContentType=amp%20rec ipe&clickId=amp_directions

My adaptation:

2 Scorpion peppers (red)
8 Jalapinos (green)
8 Portuguese Chili (1/2 red, 1/2 green)
20 Match chili (3/4 red, 1/4 green)
1 large onion
3 cloves garlic
1 large mango
2 tbsp Lemon juice
1/4 cup vinegar
1 tsp mustard seed
1 tsp corriander seed
1 tbsp cilantro
1 tsp salt
1 tsp cracked black pepper

Roughly chopped everything and then ran through the food processor until it was like relish.

tastes a little vinegar-y, but I'm hoping that will mellow a bit. Really tasty, and not nearly as hot as I thought it would be, although it will knock my wife on her ass. Awesome flavour!

Kept a couple jars for the fridge, and waterbath canned a few more, am interested to see if/how they turn out.