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BBQ salsa canning

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d4570 View Drop Down
.416 Rigby
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    Posted: 16 August 2021 at 15:23
OK here it the thing.
Lizard crossed the mountains earlier this month.
He brought a few 100 40gr 22/250 shells to dispose some of my Lake dogs ( PD). 
But he also brought me some of his fresh corn, tomato's, sweet onions, and green peppers.
DANG that shooter has a GREEN thumb.
We snarfed up the corn for a Dinner with BBQ ribs. YUMM!
I coreset his home made salsa respite out of him.
I had to tweak it down a little and adjust to our " NO HEAT" pallet.
Here is what I came up with, I did it all on my BBQ too.
I used 2.5 pounds of Tomato's, pealed.
I cut them in half and put them on foil cut side down and popped them in a very hot BBQ for about 3 minutes. This make the skin wipe right off.
I chopped them up.
I used one of the large sweat onions chopped.
We do not like hot so I used an Anaheim pepper for a very slight amount of heat.
Three sweat green peppers from Lizard.
 I cut them in half keeping the seed in, and layed them out side down on a hot grill and fire roasted them till small spots of brown showed.
Chopped them too.
I fine chopped two peace's of garlic.
About an 1/8 cup of apple vinegar and a tea spoon canning citric acid.
TWO Big table spoons of sugar.
Salt to taste I used a table spoon.
Two good turns of fresh ground Black pepper 
A small can of tomato paste.
Mixed it well and put the stainless pot on my side burner and simmered to the right consistence.


I boiled my pint jars, lids and caps. Wail every thing is hot I spooned the salsa in to the jars. 
Tightened them finger tight and put them in to water bath of boiling water for 15 minutes.

Took them out, tighten the lids hard, and let them cool. They will POP down if sealed properly.
I have a half pint left for dinner tonight.
Picante chicken and cheesy potato's made on the BBQ of course.

THANKS LIZARD.Clap


Edited by d4570 - 16 August 2021 at 15:28
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lizard View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote lizard Quote  Post ReplyReply Direct Link To This Post Posted: 16 August 2021 at 17:26
Hug   Right on D.  Let us know how it turns out.  If you like it so much that you want to make more, just let me know.  I might be able to spare 10 lb. of tomatoes later in the season from my 16 plants. I'll also probably have some extra garden salsa peppers  to give it a little bite and some onions.  Just let me know.
Trigger Control is knowing when not to pull it.
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d4570 View Drop Down
.416 Rigby
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Post Options Post Options   Thanks (0) Thanks(0)   Quote d4570 Quote  Post ReplyReply Direct Link To This Post Posted: 16 August 2021 at 18:03
4 pints will last us a LONG time, but thanks.
It is GOOD stuff looks like we will be having Nachos tomorrow.Clap
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wing master Quote  Post ReplyReply Direct Link To This Post Posted: 17 August 2021 at 16:34
That sounds really good. Fresh homegrown ingredients make it that much better. 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote BEAR Quote  Post ReplyReply Direct Link To This Post Posted: 18 August 2021 at 08:41
Homemade nachos????


sounds good. Like you,  I like is not hot...can always add heat/Franks to get it up.
“ The IQ and the life expectancy of the average American recently passed each other in opposite directions.”
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d4570 View Drop Down
.416 Rigby
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Post Options Post Options   Thanks (0) Thanks(0)   Quote d4570 Quote  Post ReplyReply Direct Link To This Post Posted: 18 August 2021 at 09:16
Last night I set on the couch watching Netflix and eat a half jar with corn chips.Confused
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Irish Bird Dog Quote  Post ReplyReply Direct Link To This Post Posted: 18 August 2021 at 21:13
Lizards salsa is just right for me...not hard to devour a whole pint w/chips in a sitting by a friendly campfire...as he and I have done a few times.Handshake
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