Salsa

[gettinaclue]

Hello Everyone!

With the holidays over now - hubby and I are focusing on getting the garden going and trying to find new ways to conserve energy and money.

One way we have come up with is to make our own salsa. We don't eat much of it, but it is just killing me to pay 3.00 for those itty bitty little jars at the grocery store.

I have searched and searched but can't find a recipe for salsa in the Recipe portion of this forum.

Does anyone have a recipe they wouldn't mind passing on? Something that I could freeze or can would be ideal. Thanks!

 

[freemotion]

This is what I made and it was a huge hit. It's not really what you asked for, but I thought, what the heck, I'll get the ball rolling, others will jump in, I'm sure!

"Fermented Mild Salsa {Moms suggested changes in funky brackets}
http://tryingtraditional.wordpress.com/2008/08/03/lacto-fermented-salsa/
2 large onions {1 medium}
6 large tomatoes (peeled if you like, but I just dont have it in me to peel them)
2-3 pints
{1} 2 green peppers
3 big cloves of garlic
6 jalapenos or to taste (seeded) {equal to 2 small cans}
lots of cilantro
juice of two or 3 lemons or limes
1/2 cup whey
2 Tablespoons of Real Salt {sounds like too much, - 1 tsp +}
water if necessary
Chop all veggies and combine in a bowl. Add juice, whey, and salt. Stir well. Put in jars leaving an inch at the top. Make sure juices cover top of veggies, adding a bit of water if necessary. Let set at room temperature for 2 days before placing in cool storage. Keeps for months, though the longer it keeps the more flavor it has. Our jars we opened at the end of winter left a bit of a fizzle on your tongueinteresting but still very tasty!"

I copy-pasted this from my recipe files and I'd changed the recipe...that note about mom's changes in red is not from the original site, but I don't know how to get the red to show up here. So my apologies to the recipe's author! Go to the site to see the original without my notes. This salsa is very fresh tasting at first, and gets more sour (modern recipes call for vinegar) as it ages in the fridge. This is not a recipe for canning or freezing, without the vinegar it probably won't taste the way you want it to. You need to ferment it to get the sour taste. But think of all the lovely probiotics it will contain to help digest those tortilla chips!!! No GERD!

 

[gettinaclue]

Thanks Free! I thought it would either be you or Keljonma to chime in first!

That recipe sounds really good. Can I do this without the whey or substitute something for it? I don't have access to it - at least I don't think I do. Can I buy that somewhere? I have plenty of dairy farms around here - but no one I know and wouldn't be comfortable asking to barter with them/pay for it.

I like the idea of fermenting it. I have been reading up on fermented foods and I just need to get over my initial nervousness and jump in. I think this is a great way to start.

 

[gettinaclue]

Never mind - i just went to your site. LOL thanks again Free.

 

[freemotion]

Lots of info on the "fermenting" thread here, too!

 

[Up-the-Creek]

If you would like an EZ way to do it,...fresh or canned tomatos and Mrs.Wages Salsa Mix,....cook it up and can it or freeze. It is great, I use it all the time.

 

[Javamama]

I love the fermented salsa! I'm down to my last jar I also use one of the recipes out of the Ball Blue book for canning that is really good. It uses cider vinegar. I usually mix a scoop of the fermented with a scoop of the canned, add some black beans and go to town! mmmmm.

 

[Wifezilla]

The fermented salsa disappears REALLY fast in my house. It barely has time to ferment!!!

 

[sylvie]

Mild Salsa- from friend's Southwestern style Mexican restaurant and only takes 15 min.

8 oz tomatoes - canned diced
3 oz can diced green chilis
1/2 tsp cilantro
1/2 tsp sea salt
1/4 c chopped onions
1/4 c hot sauce

Fill skillet with onions, chilis, cilantro, salt.
Add water, simmer 5 min.
Place this hot salsa in medium bowl & combine with tomatoes and mix. Makes 1 1/2 qt.

 

[ducks4you]

I've got these 2 small cans of "Mexican" labelled, hot tomato sauce in my pantry--they're still good. Would anybody consider putting these in a mild salsa?