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Last post 6 years ago by Ewok126. 24 replies replies.
SW Salsa day
TMCTLT Offline
#1 Posted:
Joined: 11-22-2007
Posts: 19,733

Started off with a bit more than a half bushel of tomatoes....8-10 monster vadalias....four large bags of multi color mini sweet peppers....and 16 lrg. hot Hungarians.....two full heads of white German garlic canning salt and black pepper to taste. Gonna slip out in a bit and pick up a pineapple or two and some mango maybe some peaches and make a few different batches again.
EVERYTHING goes on da grill and then gets processed. Have about 2-3 gal. ready to jar and I'm just gettin started. Like a squirrel gettin ready for winter....so am I. fog
delta1 Offline
#2 Posted:
Joined: 11-23-2011
Posts: 28,753
Drool Applause
Burner02 Offline
#3 Posted:
Joined: 12-21-2010
Posts: 12,861
Sounds pretty damn good!
jjanecka Offline
#4 Posted:
Joined: 12-08-2015
Posts: 4,334
Peaches? Mangoes? NEW YORK CITY?!?!



















Get the rope...
Speyside Offline
#5 Posted:
Joined: 03-16-2015
Posts: 13,106
Sounds quite good Paul!
frankj1 Offline
#6 Posted:
Joined: 02-08-2007
Posts: 44,211
Speyside wrote:
Sounds quite good Paul!

sounds SO good I am going to do a modified version

I've made small amounts of fresh salsa brazillians of times but never roasted anything...never mind everything.

Brilliant!
jjanecka Offline
#7 Posted:
Joined: 12-08-2015
Posts: 4,334
Yeah a lot of Mexicans like Drafter roast their veggies for salsa because it really brings out a lot of sweetness and flavor.
TMCTLT Offline
#8 Posted:
Joined: 11-22-2007
Posts: 19,733
frankj1 wrote:
sounds SO good I am going to do a modified version

I've made small amounts of fresh salsa brazillians of times but never roasted anything...never mind everything.

Brilliant!



Frank I saw Rick Bayless ( Mexico one plate @ a time ) do a fresh salsa for a dinner he was doing and he roasted his tomatoes...explaining it brought the natural sugars out in them. I thought well hell why not grill it all, well worth the trouble. I figure this batch will render about 20 pints or so. Maybe one third of it will have roasted pineapple. Post up what ya come up with.
Will probably do @ least another batch this size before I'm through.
frankj1 Offline
#9 Posted:
Joined: 02-08-2007
Posts: 44,211
love grilling pineapple and peaches...started my little garden late but looks like my tomato plants are happy.
Will post if I have any success.
Whistlebritches Offline
#10 Posted:
Joined: 04-23-2006
Posts: 22,127
TMCTLT wrote:
Started off with a bit more than a half bushel of tomatoes....8-10 monster vadalias....four large bags of multi color mini sweet peppers....and 16 lrg. hot Hungarians.....two full heads of white German garlic canning salt and black pepper to taste. Gonna slip out in a bit and pick up a pineapple or two and some mango maybe some peaches and make a few different batches again.
EVERYTHING goes on da grill and then gets processed. Have about 2-3 gal. ready to jar and I'm just gettin started. Like a squirrel gettin ready for winter....so am I. fog


Picked almost a bushel of maters this week,picked up a couple pounds of jalapeno's,few bunches of cilantro and a couple bags of vidalia's and a half gallon of lime juice.........tomorrow is salsa Saturday.Canned about 2 gallons in the last couple weeks........hoping for 2-2 1/2 gallons tomorrow.Should be set for winter
TMCTLT Offline
#11 Posted:
Joined: 11-22-2007
Posts: 19,733
Whistlebritches wrote:
Picked almost a bushel of maters this week,picked up a couple pounds of jalapeno's,few bunches of cilantro and a couple bags of vidalia's and a half gallon of lime juice.........tomorrow is salsa Saturday.Canned about 2 gallons in the last couple weeks........hoping for 2-2 1/2 gallons tomorrow.Should be set for winter



NICE!!!! That is our mission as well Ron to have enough to get through winter ( and some left to share of course ) Ended up getting 28 pints from this batch (12) jars of pineapple infused (2) jars for me of intense heat and (14) jars of regular. Gonna go today and get another 1/2 bushel and start all over, just can't have too much IMHO.
ZRX1200 Offline
#12 Posted:
Joined: 07-08-2007
Posts: 60,473
Great way of doing it.

Roaster hot peppers gives it a bit calmer warming heat with a nice smoky taste. It's the ONLY way I use scotch bonnets.

Jalapeños I like using 90% roasted and some fresh because it gives you some different heat. A little of that bell pepper taste then the punch in the mouth.

Roasting the onions is good as well, I always do that when making meat loaf too.
Whistlebritches Offline
#13 Posted:
Joined: 04-23-2006
Posts: 22,127
TMCTLT wrote:
NICE!!!! That is our mission as well Ron to have enough to get through winter ( and some left to share of course ) Ended up getting 28 pints from this batch (12) jars of pineapple infused (2) jars for me of intense heat and (14) jars of regular. Gonna go today and get another 1/2 bushel and start all over, just can't have too much IMHO.


21 pints of regular today.........next Saturday is peach mango salsa day for wifey and mom,super hot jalapeno day for me and my stepdad.

I've not tried pineapple infused..........you mind sharing your recipe?
TMCTLT Offline
#14 Posted:
Joined: 11-22-2007
Posts: 19,733
Whistlebritches wrote:
21 pints of regular today.........next Saturday is peach mango salsa day for wifey and mom,super hot jalapeno day for me and my stepdad.

I've not tried pineapple infused..........you mind sharing your recipe?


Ron, when it comes to making ours with fruit /s added as well as HOT peppers....I make up the entire 3.5 gal, pot we have just like I was making regular salsa. Then lastly I grill the fruits and HOT peppers ( pineapple sliced into 1/2" - 3/4" slabs right on the grill ) bout 4-5min per side. remove core and outer skin after it's cooled. This year I added two whole pineapple to approximately 1 1/2 gal. of salsa.
I just use a smaller pot 3-4 Qt. to redistribute the salsa into and add fruits / peppers " to taste "

Yesterday while my bride went to the fair with our daughter and her BF...I went to visit the veggie-man, by days end I have another (3.5) gal. ready to be jarred up today. This batch has got some habanero and jalepeno's waiting to be added to a batch ( for me and those who like it HOT. )

Up until two years ago we always planted our own garden for just this purpose...after getting virtually skunked the last cpl years we said screw this. We now take the $100 we'd spend on plants etc. and BUY the ole farmers veggies just down the road a wayz. WINNING fog
frankj1 Offline
#15 Posted:
Joined: 02-08-2007
Posts: 44,211
do you guys chop up everything or do you use a food processor/blender for any of it?

When I make a small batch to have for a couple of days, I just cut up and mix, but a buddy makes some good stuff with canned tomatoes onions cilantro etc and all of it goes in the processor, at certain intervals.
TMCTLT Offline
#16 Posted:
Joined: 11-22-2007
Posts: 19,733
frankj1 wrote:
do you guys chop up everything or do you use a food processor/blender for any of it?

When I make a small batch to have for a couple of days, I just cut up and mix, but a buddy makes some good stuff with canned tomatoes onions cilantro etc and all of it goes in the processor, at certain intervals.



Food processor Frank when doing Lrg batches FO SHO!! Lotta initial handwork coring the tomatoes etc. but yeah then
it's processor time after it's all cooled from the grill ( enough to hold to peel skins off. )
Whistlebritches Offline
#17 Posted:
Joined: 04-23-2006
Posts: 22,127
TMCTLT wrote:
Ron, when it comes to making ours with fruit /s added as well as HOT peppers....I make up the entire 3.5 gal, pot we have just like I was making regular salsa. Then lastly I grill the fruits and HOT peppers ( pineapple sliced into 1/2" - 3/4" slabs right on the grill ) bout 4-5min per side. remove core and outer skin after it's cooled. This year I added two whole pineapple to approximately 1 1/2 gal. of salsa.
I just use a smaller pot 3-4 Qt. to redistribute the salsa into and add fruits / peppers " to taste "

Yesterday while my bride went to the fair with our daughter and her BF...I went to visit the veggie-man, by days end I have another (3.5) gal. ready to be jarred up today. This batch has got some habanero and jalepeno's waiting to be added to a batch ( for me and those who like it HOT. )

Up until two years ago we always planted our own garden for just this purpose...after getting virtually skunked the last cpl years we said screw this. We now take the $100 we'd spend on plants etc. and BUY the ole farmers veggies just down the road a wayz. WINNING fog


Thanks........gonna try this
frankj1 Offline
#18 Posted:
Joined: 02-08-2007
Posts: 44,211
you guys are the best!
Whistlebritches Offline
#19 Posted:
Joined: 04-23-2006
Posts: 22,127
frankj1 wrote:
do you guys chop up everything or do you use a food processor/blender for any of it?

When I make a small batch to have for a couple of days, I just cut up and mix, but a buddy makes some good stuff with canned tomatoes onions cilantro etc and all of it goes in the processor, at certain intervals.


Yep,food processor............large batches almost demand it.I think it makes for a more consistent salsa batch to batch.We peel and core tomatoes,then cut in quarters,then into the processor for a 3-5 second blast.I don't want purée ......just a consistent chop.I mix my cilantro with my lime juice,put it in the processor and chop the living hell out of it.The only things I do not run through the processor is garlic,we buy minced,and onions,we cut them into small chunks and toss in.I'm a little biased but my regular salsa is bad azz.
frankj1 Offline
#20 Posted:
Joined: 02-08-2007
Posts: 44,211
got it.
TMCTLT Offline
#21 Posted:
Joined: 11-22-2007
Posts: 19,733
DONE for the season....

(27) pints of Mild-Med. SW salsa
(2) Insanely HOT SW salsa

(11) Peach
(11) Mango
(11) Pineapple

We probably consumed 2 jars worth while putting it all up ( one has to taste periodically to ensure it's SAFE for consumption.....lol ) fog

Ready for Winter

All that's left to do now is to remove the rings and wipe down the rings and jars!!!
Whistlebritches Offline
#22 Posted:
Joined: 04-23-2006
Posts: 22,127
TMCTLT wrote:
DONE for the season....

(27) pints of Mild-Med. SW salsa
(2) Insanely HOT SW salsa

(11) Peach
(11) Mango
(11) Pineapple

We probably consumed 2 jars worth while putting it all up ( one has to taste periodically to ensure it's SAFE for consumption.....lol ) fog

Ready for Winter

All that's left to do now is to remove the rings and wipe down the rings and jars!!!


A labor of love for sure.
Speyside Offline
#23 Posted:
Joined: 03-16-2015
Posts: 13,106
Mmmmmmm.
Ewok126 Offline
#24 Posted:
Joined: 06-25-2017
Posts: 4,356
TMCTLT wrote:
DONE for the season....

(27) pints of Mild-Med. SW salsa
(2) Insanely HOT SW salsa

(11) Peach
(11) Mango
(11) Pineapple

We probably consumed 2 jars worth while putting it all up ( one has to taste periodically to ensure it's SAFE for consumption.....lol ) fog

Ready for Winter

All that's left to do now is to remove the rings and wipe down the rings and jars and send Ewok a Jar of each!!!



Awe man you so nice Anxious Anxious Anxious
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