anyone want to give theirs up? I have a bunch of Romas that need to get processed.

no fresh recipes, just recipes that use canned tom. and rotel

Whenever I make it I just combine ingredients til it tastes right

tomatoes
maybe a bell pepper
jalapenos or serranos
onion
salt
garlic
a touch of vinegar

I hate cilantro, so I don't use it, but add cilantro if you do

Make tomato sauce!

Or, just puree them and freeze them, unseasoned, in 16oz containers. Then when you want to make salsa, or tomato sauce, or bbq sauce or whatever you have your tomatoes in the freezer.

I've been making it a long long time. Depending on how you want it to taste I can tell you what to add or reduce...

This is a double recipe….makes up to 25 pints

8 tomatoes….I use eight bags of the Nature Sweet
8 cans diced tomatoes
8 onions
8 bell peppers…I use 2 each of green, yellow, orange & red for color
2 cups vinegar
2 cloves garlic
2 tbsp salt
2 tbsp pepper
2 tsp brown sugar
12 habanero peppers
10 bags of chili petenes or 1 cup of fresh
1 produce bag of jalapenos

Put every thing thru a food processor….bring to a boil.
Simmer for at least ninety minutes.

make some homemade ketchup. My grandmother did this once and it was good.

Just a hint, if you do not like Cilantro ( I DO NOT) use Basil instead, great substitution

Sorry had to cut that last one short,

Basically I agree with rhoswen

just blanch the Romas and get the skins off, throw in some peppers, garlic, onion, Basil ( I hate cilantro) and whatever else sounds good at the time.

Throw it all in a blender and hit puree'

You can also roast everything and make a roasted salsa...my preferred method.

You could also try a Tomatillo Salsa such as this one. This one is pretty popular around my house and deer lease

Tomatillo Sauce

Makes 2 cups
¾ lb tomatillos.. husks removed
2 Jalapenos, Stemmed
1 medium white onion, peeled and quartered
4 cloves of garlic, peeled
1 tablespoon vegetable oil
¼ cup cilantro leaf, leaves and stems chopped
1 ½ cups chicken stock
salt & pepper to taste
1. Grill tomatillos, jalapenos, onions and garlic over high heat turning to toast on all sides, about 5 minutes
2. ingredients will blacken in places ( this is a good thing )
3. Remove from grill and place in blender, add cilantro and puree until smooth
4. Heat oil in deep sauce pan over medium heat
5. Pour puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes
6. Add chicken stock, season with salt & pepper and lower heat to medium / low
7. Cook, stirring occasionally, until sauce thickens, about 30 minutes


Good Luck



[This message has been edited by txbbqman (edited 10/5/2009 5:38p).]

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Just a hint, if you do not like Cilantro ( I DO NOT) use Basil instead, great substitution

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You might need to change your name to just bbqman minus the "tx". Sorry, had to do it. Cool recipe though. I don't think i've ever had too much cilantro or garlic on anything.

The boiling part is a very big deal. Boil all ingredients including your jars and lids. I like the 90 minute rule posted above for your tomatoes. Botulism is nothing to play around with. If your lids buldge a couple of weeks after canning then you have not properly sealed the jars. The buldge is the gasses being released from the bacteria.

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minus the "tx"

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believe it or not I saw that one coming, I knew what I stepped in the second I posted it.

Don't worry though, I got enough recipes to justify the "tx"

Just for some strange reason, over the last 3 -4 years Cilantro has gotten to the point where I just don't care for it. Maybe I ate too much growing up I dunno. It's weird and I know it

But try the Basil some time, it adds a whole new flavor to Salsa

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Just a hint, if you do not like Cilantro ( YOU ARE A COMMUNIST)

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FIFY

I tried the tomatillo sauce and it turned out pretty good.

I need to add more jalapeno to it though. Mine didn't come out very spicy at all. Im not sure if I had too much tomatillo or if my homegrown japs weren't as spicy as the previous batch.

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12 habanero peppers
10 bags of chili petenes or 1 cup of fresh
1 produce bag of jalapenos

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Good Lord. How hot is this salsa?