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Fire Roasted NuMex Salsa

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  • #16
    We're gonna hafta start calling you SALSA FREAK...

    I'd wager some of that would be real good over some chili rienos...
    .

    Not to mention the occasional campfire

    My --->
    Paul

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    • #17
      looks good!

      Originally posted by SMOKE FREAK View Post
      Yes I water bath them for 40 minutes to make them shelf stable...
      Also the lime juice brings the pH down as well as vinegar making it possible to water bath something so full of peppers and onions...
      ever use citric acid? i don't care for vinegar in my salsa.......i have used lemon juice to help...........last batch i did i just pressure canned..................
      sigpic
      it's all good my friend..........

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      • #18
        Originally posted by chefrob View Post
        looks good!



        ever use citric acid? i don't care for vinegar in my salsa.......i have used lemon juice to help...........last batch i did i just pressure canned..................
        I should edit that Rob...It reads as if I use citrus AND vinegar...
        I never use vinegar in my salsa...
        The lime juice is very good at lowering pH and goes well with the other salsa flavors...
        I have never pressure canned salsa...Water bath with an acidic mix is good enough...

        I have been doing this for almost three decades
        Recipe has changed through the years...
        But the process is the same...
        Keep it clean...Manage the pH...Lots of heat to finish it off...
        Craig
        sigpic

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        • #19
          Thanks for sharing your methods, I got some maters and anchos to pick today and might give it a shot.
          sigpic

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          • #20
            This stuff is VERY good! Maybe a bit “sparky” for the tenderfeet, but I like the heat..and the flavor’s nice too. Perhaps a touch much salt...it’s very close. I’d suggest unsalted chips, but that’s just my opinion

            Good work sir!
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #21
              Originally posted by Richtee View Post
              This stuff is VERY good! Maybe a bit “sparky” for the tenderfeet, but I like the heat..and the flavor’s nice too. Perhaps a touch much salt...it’s very close. I’d suggest unsalted chips, but that’s just my opinion

              Good work sir!
              The thing is that I almost never use the stuff for dipping chips...When put on a taco or burrito or something like that the salt is just about right...

              Glad ya enjoyed it Rich...I can't believe what it costs to ship a box that small
              Craig
              sigpic

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              • #22
                Originally posted by SMOKE FREAK View Post
                Glad ya enjoyed it Rich...I can't believe what it costs to ship a box that small
                I feel yer pain.

                The $8.99 shipping has resulted in a few more sales..but.. it’s not working- cost wise.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                Comment

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