"It took me three years and many tries to perfect this salsa recipe. Everyone says it's a hit." — KB COUNTRYGIRL
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tomatoes, peeled and chopped
green bell peppers, diced
red bell pepper, diced
Anaheim chile peppers, diced
banana peppers, diced
fresh jalapeno peppers, diced
1 (28 ounce) can
1 (6 ounce) can
1 (28 ounce) can
1 1/2 teaspoons
Excellent recipe! Just like mom makes haha!! Fantastic taste and nice chunky texture. Way better than store bought. I love how easy it is to accomodate everyone's taste; you can make it hotter or milder just by varying the types and amount of peppers used. The jars store well and last a very long time. I make this recipe all the time. It is a healthy low fat condiment that goes well on everything from scrambled eggs to hot dogs. Well done KB CountryGirl!! ;-)
My mom and I spent HOURS in the kitchen preparing this recipe that she thought would be fantastic (based on such good reviews). Guess what? No better than any old store-bought jar of salsa, and if you don't think your salsa should have a sweet taste, it's not even as good. I'll stick to fresh tomatoes, garlic, onions, jalapenos, lime juice and cilantro. It's never failed me, and all my guests love it.
Very good salsa, but VERY important note: let the salsa sit in the jars for several days before opening. I opened a jar the day after canning and my first impression was "ok". I opened another jar 5 days later, and let me tell you, the flavors really came out. I don't know if waiting longer than 5 days helps, I ate it all within a week!
Excellent! I only make 3 pints at a time as to change it up a bit. Sometimes I add lime,only add jalapenos or eliminate this or that. The vinegar and italian seasonings are the key. I always use fresh tomatoes, never canned.
This was so easy to make(time consuming, but easy). I doubled the recipe, and added 3 TBSP. dried cilanto, 2 cloves of garlic, and I used whatever hot peppers, sweet peppers and onions I had in my garden. So good, and doubling the recipe gave me 11 quarts of salsa. I might drain the tomatoes even more than I did next time, because it was a bit watery, but I don't mind it that way. I used my pressure canner and canned it at 10 pounds for 30 minutes.
This was very good! We cut the recipe in half. I would add one or two more jalapenos next time because it wasn't hot enough for us. Couldn't find banana peppers so I substituted with tomatillos and added a few garlic cloves and cilantro. I Forgot to mix the corn starch w/H2O before adding, so we had some corn starch flavor crystals occasionally. Also, we thought it was a tad sweet so we will omit the brown sugar the next time we make this. Bueno salsa!
Thanks for sharing!
Ok, so I think I ate about half a jar while making this! I will never buy store bought salsa again. I halved the recipe, it made 4 mason jars full. I used the called for amount of jalapenos, plus threw in some seeds. Also used a serrano pepper with some seeds, just the right amount of spice. I found I did need the cornstarch to thicken things up at the end. I also added 1/2 cup fresh cilantro towards the end, what can I say, I love cilantro. I will make this again and again. Thank you for the recipe!
Taste wise it's pretty good, ours is fairly hot after one day. The consistency reminds me of a Pace picante sauce I think, I tend to like my salsas a little more chunky/fresh. Next time we won't drain the tomatoes and may do even more fresh tomatoes to see if that doesn't come to a middle ground. Might even remove the tomatoe sauce all together from the recipe. It was easy to make, the longest part was just waiting for it to simmer down.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/192 of a recipe
Servings Per Recipe: 192
Amount Per Serving
** Calories: 7
** Calories from Fat: < 1
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