Salsa….batch numero uno

About a gallon done today. This is the fresh salsa, not that cooked stuff. Ma and I will demolish this in two days. Its good not only for dunking chips but also works well on scrambled eggs and on top of a medium rare burger right off the grill.

My tomatoes are really starting to come on now. I thought I saw a couple that were ready to pick but once I got in the jungle a bit I had to go fetch up a bigger pail. I have a half dozen sitting on the counter just for slicing and gnawing up as snack food, maybe with a fresh cuke.

Love this time of the year.

Tom Sawvell wrote:

About a gallon done today. This is the fresh salsa, not that cooked stuff. Ma and I will demolish this in two days. Its good not only for dunking chips but also works well on scrambled eggs and on top of a medium rare burger right off the grill.

My tomatoes are really starting to come on now. I thought I saw a couple that were ready to pick but once I got in the jungle a bit I had to go fetch up a bigger pail. I have a half dozen sitting on the counter just for slicing and gnawing up as snack food, maybe with a fresh cuke.

Love this time of the year.

need any help with that salsa? I’ll be close! in red wing tomorrow!!

Drive to Rochester after you’re done for the day and I’ll give you a pint to snack on.

I just can’t resist.

Tom Sawvell wrote:

Drive to Rochester after you’re done for the day and I’ll give you a pint to snack on.

don’t you come to red wing anymore? I was just joshing yea, I new you would. I don’t expect to get outta there till late.

Thanks for the offer!!!!

We’re out of that shop now Glenn. No more Red Wing trips….unless we want to run up that way for the day to shop or something.

Sounds like retirement to me! Good fer you; some day I’ll get to Rochester! Got any businesses that need a good union your way!

I could use a really good salsa recipe !
Mine is way too watery…I like it thicker.

Tom – Can the fresh stuff be kept or need to be used up fairly quick?

I need a recipe for making canned salsa too.

Anybody have some favorites to share?

haleysgold wrote:

Tom – Can the fresh stuff be kept or need to be used up fairly quick?

You’ve got to eat fresh salsa fairly quickly (which is rarely a problem at our house).

haleysgold wrote:

I could use a really good salsa recipe !
Mine is way too watery…I like it thicker.

Tom – Can the fresh stuff be kept or need to be used up fairly quick?

I need a recipe for making canned salsa too.

Anybody have some favorites to share?

Keep it cold and its good for about three days. After that you need to think about the bad stuff tomatoes can bring. This can be canned in jars too but I prefer it fresh….any salsa is better fresh.

haleysgold wrote:

I could use a really good salsa recipe !
Mine is way too watery…I like it thicker.

One suggestion is to vary your tomato varieties used in the salsa. Any Roma would work but San Marzano variety is typically used to make commercial tomato paste, using and milling a thicker walled tomato into your current recipe could make a difference. You can also make and jar tomato paste when doing your other canning. Hope this helps, good luck.

http://www.thekitchn.com/how-to-make-tomato-paste-cooking-lessons-from-the-kitchn-206853

I made my first batch of the summer last night, and subsequently ate most of it. Anyone know what factors affect the heat of jalapenos? Some years, mine are barely hotter than a bell pepper. This year, mine have some major heat! Yum!

Ralph Wiggum wrote:

I made my first batch of the summer last night, and subsequently ate most of it. Anyone know what factors affect the heat of jalapenos? Some years, mine are barely hotter than a bell pepper. This year, mine have some major heat! Yum!”wp-smiley”

The Seeds are a major factor for heat in the jalapenos. I’ve cut them in half in the past and removed the seeds as the wife doesn’t like stuff that makes her sweat (except for me of course)

IceNEyes1986 wrote:

The Seeds are a major factor for heat in the jalapenos. I’ve cut them in half in the past and removed the seeds as the wife doesn’t like stuff that makes her sweat (except for me of course)

Oh, I know that. What I’m referring to is something from the growing process. Same location. Last year, mine were very mild. This year, they are hot! What’s different?

Ralph Wiggum wrote:

<div class=”d4p-bbt-quote-title”>IceNEyes1986 wrote:</div>
The Seeds are a major factor for heat in the jalapenos. I’ve cut them in half in the past and removed the seeds as the wife doesn’t like stuff that makes her sweat (except for me of course)

Oh, I know that. What I’m referring to is something from the growing process. Same location. Last year, mine were very mild. This year, they are hot! What’s different?

Pulled this off of a quick google search. Maybe it will help.

“If you have no heat in jalapeños, what could be the problem? First of all, hot peppers like sun, preferably hot sun. So numero uno, make sure to plant in full sun to prevent future issues with jalapeños not getting hot. Secondly, to repair the horrendous issue of jalapeños not getting hot enough, or at all, cut back on water. The ingredient in hot peppers which gives them that zing is called capsaicin and is referred to as the pepper’s natural defense. When jalapeño plants are stressed, as when they are lacking water, the capsaicin increases resulting in hotter peppers.”

Thank God I cut back on tomatoes this season. I have no idea how many batches of salsa I’ve done but I just wrapped up spaghetti sauce batch three tonight. And more salsa.

I never thought I’d say I’m tired of fresh tomatoes but I am getting close to saying it. My cukes began looking tough a couple weeks ago but I’m finding 6 to 10 slicers every three days or so. Gotta be all the rain.

IceNEyes1986 wrote:

<div class=”d4p-bbt-quote-title”>Ralph Wiggum wrote:</div>

<div class=”d4p-bbt-quote-title”>IceNEyes1986 wrote:</div>
The Seeds are a major factor for heat in the jalapenos. I’ve cut them in half in the past and removed the seeds as the wife doesn’t like stuff that makes her sweat (except for me of course)

Oh, I know that. What I’m referring to is something from the growing process. Same location. Last year, mine were very mild. This year, they are hot! What’s different?

Pulled this off of a quick google search. Maybe it will help.

“If you have no heat in jalapeños, what could be the problem? First of all, hot peppers like sun, preferably hot sun. So numero uno, make sure to plant in full sun to prevent future issues with jalapeños not getting hot. Secondly, to repair the horrendous issue of jalapeños not getting hot enough, or at all, cut back on water. The ingredient in hot peppers which gives them that zing is called capsaicin and is referred to as the pepper’s natural defense. When jalapeño plants are stressed, as when they are lacking water, the capsaicin increases resulting in hotter peppers.”

Or plant serrano peppers. They’ll fire up your salsa.

Can’t get enough of fresh salsa! I like to cook some pasta and toss it with salsa. I use green onions and jalapeño juice from from a jar of store bought, also banana peppers. Cumin is the only spice I add. And yes, Serrano peppers are very good.

Ralph, have you ever grown ghost peppers?

belletaine wrote:

Ralph, have you ever grown ghost peppers?

I did two years ago. Never again.

Tom Sawvell wrote:

<div class=”d4p-bbt-quote-title”>belletaine wrote:</div>
Ralph, have you ever grown ghost peppers?

I did two years ago. Never again.

Haha! I’d rather drink linseed oil,

Did you 12 more pints if salsa! Makes 23 pints so that should last

belletaine wrote:

Ralph, have you ever grown ghost peppers?

No. I grew cayennes three years ago. That thing was so prolific that I still have a quart bag of dried peppers from it!