I tried the tomato jalapeno salsa recipe at the bottom of this page and it is soooo good, but would love to be able to do it in pints. Does anyone know of a variation that calls for pints?? Or another recipe with the same ingredients for pints??
Side note: I peeled my tomatoes because I prefer it and it seemed safer. I also used commercial lime juice not fresh squeezed.
Second side note: Why don’t these recipes give you exact weights for ingredients?? First batch I made was mild and I prefer a spicier salsa (did not seed the jalapenos). First thought was just use bigger jalapenos, but would that make it unsafe??
by Aspect-Southern
4 Comments
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It is likely this way because of not peeling the tomatoes. If you prefer to peel, I would suggest looking at the recipes below for one with similar ingredients. One thing to note, you can substitute any pepper for what is called for in the recipe without affecting safety. I have heard good things about the choice salsa at the below link and it allows you to adjust the onion and pepper amounts to your taste as long as they equal the 9 cups.
https://nchfp.uga.edu/how/can_salsa.html#gsc.tab=0
Recipes with volume measurements for vegetables drive me nuts, one person’s cup of peppers could be quite different from another depending on how finely they’re chopped.
So wait, are we *for* fresh lime juice, or *against* fresh lime juice? Is there such an abundance of lime juice in these recipes that even if the pH of the particular lime you’re using is dramatically lower than a standardized bottled juice it doesn’t matter?
And since when is leaving the skin on tomatoes ok? Last I heard, it “added bacterial load” and should be removed.