Salsa time!

[BamaProud]

I can't get enough of this stuff.

We tried for 2 or 3 years to figure out salsa. Last year we(actually my wife) perfected it. Home Grown Roma's are key. This should last me at least 24 hrs. Its about 1.5 gallons :)

 

[doubledownranch]

Save me 2 or 3 years and post a recipe. I got a new food processor and the itch to can some salsa. I'm a newbie

 

[74MOPAR]

Yes please post recipe, I've been looking for a good one

 

[POTH]

Yes please post recipe, I've been looking for a good one

Ditto

 

[dralarms]

How can you tell when your halbaneros are ripe.

 

[Vermin93]

How can you tell when your halbaneros are ripe.

When they turn from green to orange, although the green ones are good, too.

 

[dralarms]

Thank you.

 

[Wrangler95]

Yes,recipie please

 

[feathersandfur2214]

I am a salsa fanatic and that looks great !

 

[redblood]

romas are the only way to go, but I would never use one for salsa. us Italians have a better use for them, just kidding. we have 32 roma plants and just got our first ones yesterday. we are way behind this year

 

[BamaProud]

I'll have to get the recipe from the wife. Its pretty basic...but I will post it. Its just a starting point though. After its finished, we let it sit in the fridge for 24 hours then taste and add a little more of this or a little more of that and repeat until its dialed in. It usually takes 2 or 3 days before its really good. Then I usually divide it in half and add a bit more spice to half...the kids like it milder.

 

[catman529]

romas are the only way to go, but I would never use one for salsa. us Italians have a better use for them, just kidding. we have 32 roma plants and just got our first ones yesterday. we are way behind this year

the Mexicans I work with make some dang good salsa with romas. Not even homegrown ones. Now if you want a really good tasting paste tomato better than Roma, there's an open pollinated variety called Opalka that has a firm texture and better flavor than Roma. Only thing is the plants are a little wispy and don't pump out so much fruit as Roma, but they are worth growing a few plants.


Sent from the talk of tap

 

[BamaProud]

She uses these two: (only Red onion) for the base ingredients. We make really big batches so we scale the ratios up accordingly.

http://www.simplyrecipes.com/recipes/fr ... ato_salsa/
http://allrecipes.com/recipe/the-best-f ... ato-salsa/

Thicken as needed with tomato paste....and expect to re-season with whatever you think it needs 2 or 3 times letting it sit for at least several hours between additions.

 

[redblood]

we use a subspecies of roma called napillian. the seed is can be a little harder to fine, but it is the type my family has used for decades for sauce in their restaurants. they are also a bit larger than standard romas, which is nice when you are peeling them for sauce

 

[BamaProud]

If you ever have a few extra seeds I'd love to give them a try.

 

[BlountArrow]

Thanks for the recipe links. I have about 15 heirloom Romas in the ground right now. I'm going to have to try this.

 

[redblood]

If you ever have a few extra seeds I'd love to give them a try.

I think we could make that happen

 

[BamaProud]

Awesome...at your convenience.

I will PM you my Address.

 

[ROUGH COUNTRY HUNTER]

Great looking salsa

 

[redblood]

I have about 75-100 seeds left over. I will send them your way. this variety takes about 4-5 extra days to mature (for reference)

 

[BamaProud]

Awesome. Thank you very much.

 

[redblood]

no problem. I will mail them out next week when I return

 

[backyardtndeer]

Looks good. Romas? Made plenty of salsa, but never planted romas, may have to give them a try next year.