Hi, looking for a new salsa recipe but am wondering if this recipe was tested for safety? (acid levels etc.) I try to be super careful with my home canning (usually use USDA recipes). Thanks for your time!!
Brighten up your favorite main dishes by adding fresh Serrano-Cilantro Salsa. We love serving this as a topping on our savory flank steak Suadero Tacos. Cooking the serrano peppers along with diced onion and garlic brings out a smoky flavor. Be sure to process the pepper mixture and the rest of the ingredients in order to make sure this salsa is totally dippable.
This salsa was wonderful. My husband says it’s the best he’s ever tasted. I kept the sugar in but only used about half the amount called for in the recipe. I also added a little salt and some red pepper flakes.
But I must say that this recipe is one of the cleanest, most satisfying salsas that I have ever had. I tasted it for the first time about 5 years ago at a baptism and quickly beggedasked for the recipe.
I made a trio of dips tonight as I was having several people over and every single one was an absolute hit. I had several people say how great this dip was how light and fresh it was.. I used a jalapeno pepper and also used half a white onion and half a red. I made extra of the recipe hence using a whole onion, as I was having so many people round. This is one of the nicest salsa combo’s I have tried. I served this along side your Recipe#369631 and Mandy’s Recipe#403579, Both a big hit as well. Fabulous recipes thanks for sharing CHILI SPICE
“Simple, fresh, delicious and a real crowd pleaser! This salsa is great served with tortilla chips ( I serve mine with along side Holy Guacamole! an Authentic Mexican Snack. ) , spooned over scrambled eggs or an accompaniment to many of your favorite mexican dishes.”
I made 15 quarts of this salsa last weekend. Just opened it today and it is AMAZINGLY good. I followed the recipe exactly and and I agree, it is somewhere between mild and medium. It is not hot. Perfect consistency and flavor. Now that I know how perfect it is, I have to make more while I still have tomatoes from the garden!
Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
Hi Erin. I believe Romero peppers are real sweet, aren’t they? Aneheims are more like a mildly spicy green bell pepper. The Romeros will probably be just fine, but will make the salsa a little sweeter, which may not be a bad thing. A closer substitute would probably be poblano peppers or yellow wax/hungarian peppers. But the nice thing about salsa is that you can use any peppers you like….just keep the quantity measurements the same when canning.
Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars let them rest undisturbed for 24 hours before moving them.
This chunky salsa is great served atop our Steak Tacos. If you’re looking for the perfect app, cut a baguette into rounds and add a heaping tablespoon of Charred Salsa on top for a Tex-Mex take on bruschetta.
Sep 25, 2008 Very good! I was worried about the whole lemon but you did not taste any of the white bitter part of it. Our tomatoes were on the sweet side so our salsa had a sweet/warm taste to it. We’ll be making this one again. Made for *Zaar Cookbooks Tag 2008* game. *Update* I made this again today. This time I did not cut the ends of the lemon off up to the inside of the fruit, and I did not chop the lemon up as fine as the first time, both a mistake. So cut the pith off both ends and then grind/chop the rest of the lemon up fine.
I want garden salsa from my garden too. I didn’t do it last year, but hopefully this year will do it. I’m growing a lot more sauce tomatoes this year. Last year making sauce out of cherry tomatoes was a little annoying and the sauce came out too sweet.