Been considering canning homemade salsa for a long time and will take the plunge...
I don't want to use a Ball proven recipe. Where's the fun in that?
I see the recipes that are out there but they are always for large quantities which I can't wrap my head around since I haven't done that amount yet.
Below is my recipe. It results in about 1 1/2 pints at most. Is that enough vinegar to make it safe to can? Is there a particular pH level to look for so I could just test it until I hit that number? Any help is appreciated!
Here's my recipe:
12 tomatillos (maybe 1 1/4 - 1 1/2 lbs)
2 roma tomatoes
3 fresno peppers
1 clove garlic
1/2 cup white onion
1/3 cup cilantro leaves
1 tsp salt
1 tsp cumin
2 Tbs apple cider vinegar
3 tsp canola oil
Char the tomatillos, tomatoes, and peppers on the grill. Peel the tomatoes. Saute the onion and garlic in 1 tsp canola oil until semi soft. Combine all ingredients (except for the remaining oil) and pulse a couple of times to blend. Add the salsa to the remaining hot oil in a pan. Bring to a simmer and reduce heat to low for 20-30 minutes.