salsa cocida - cooked salsa

various dates

For longer shelf-life and freezing, cook the salsa.

Refrigerated it will keep for 2-3 weeks.
Canned salsa can be stored for several years.
Oil and lime juice or vinegar can be added to emulsify the sauce.
Some commercial salsas are made that way.

There are some very good dehydrated salsa mixes available. They can be used for raw or cooked, green or red salsas and even for flavoring soups and sauces. I have used this brand (Pic4) several times, was quite happy with the results.

USDA recommends adding lemon/lime juice or vinegar to tomatoes before canning them, to acidify them sufficiently to prevent botulism.

A. red salsa

various dates

Red tomatoes, peppers and spices. That's all, Folks.

Add fresh cilantro just before serving.
Do not add cilantro for canning. It will lose most of its flavor and the remainder will probably go bitter.

INGREDIENTS

This is what you need for 6 cups:

2 lbs. plum tomatoes
1 large onion, chopped small
2-4 large bell peppers, sliced
1-2 jalapeño / serrano peppers, minced
S&P
cilantro or parsley

optional:

vinegar

Pic1: red salsa, canned
2014-08-26

Directions

Wash, core, optionally peel and quarter or coarsely chop the tomatoes.
Transfer to a cooking pot.
Bring to a boil over medium heat, stirring occasionally. .
Add the onions and peppers, 1-2 tbsp. vinegar.
- For mild, add little or no hot peppers. For flaming hot, load them up.
- Alternatively, add the dehydrated salsa mix.
Reduce heat and simmer 10 minutes. Stir occasionally.
Salsa is ready to serve, can or freeze.
Optional:
- puree part or all of the salsa before serving.
  I prefer it chunkier for more flavor variation.
- Add cilantro or parsley just before serving.
  Enjoy with chips, tacos, etc.

Pic2: cooking —2014-08-26
Pic3: canned —2014-11-17
Pic4: dehydrated salsa mix

Pic5: store-bought
Pic6: ingredient label
Pic7 another brand

B. Green salsa

various dates

Method is the same as above. Substitute tomatillos or green tomatoes for red plum tomatoes. Use green jalapeño or serrano peppers instead of dried red peppers.

Add fresh cilantro before serving.
Do not add cilantro for canning. It will lose most of its flavor and the remainder will probably go bitter.

Tomatillos and most green tomatoes are acidic enough that no extra acid needs to be added before canning.

Pic8: green tomatoes —2014-09-26
Pic9: canned tomatillos —2014-11-25

Pic10: store-bought
Pic11: still store-bought
Pic12: ingredient label

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org