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Your spice blend for home-canned salsa

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Your spice blend for home-canned salsa

applgrl | Sep 3, 2012 08:49 AM

The salsa we make every year (Jean Pare, Company's Coming) is excellent, but I'm looking for some variation in flavour this year. I'm told that the spices (and sugar) can be safely adjusted in the recipe:

"Spices and herbs add unique flavoring to salsas. The amounts of dried spices and herbs in the following recipes (black pepper, salt, dried oregano leaves, and ground cumin) may be altered or left out. For a stronger cilantro flavor in recipes that list cilantro, it is best to add fresh cilantro just before serving instead of adding more before canning" --from the Nat. Center for Home Food Preservation.

Do you have a favourite tweak or blend of spices that you use in your salsa? The ncfhfp recipe I'm considering is:

7 qts peeled, cored, chopped tomatoes (Roma tomatoes)
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup seeded, finely chopped jalapeño peppers
6 cloves garlic, finely chopped
2 cups bottled lemon or lime juice
2 tbsp salt
1 tbsp black pepper
2 tbsp ground cumin (optional)
3 tbsp oregano leaves (optional)
2 tbsp fresh cilantro (optional

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