Franklin County

  

                                          July 2009
 

Ingredient selection essential
for safe salsas
 

Tomatoes. The variety of tomato
chosen affects the quality of salsas.

Paste tomatoes, such as Roma, have firmer flesh and produce thicker salsas than large slicing tomatoes. Although both types make good salsas, slicing tomatoes usually yield a thinner, more watery salsa than paste tomatoes. Salsa can be thickened by adding tomato paste.

Where recipes call for peeled or skinned tomatoes, remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins split. Dip in cold water, then slip off skins and remove cores 
and seeds

Tomatillos. Tomatillos are also known as Mexican husk tomatoes. They do not need to be peeled or seeded, but the dry outer husk must be removed.

Acids. The acid ingredients used in salsa help preserve it. Use either commercial vinegar of at lest 5% acidity, or bottled lemon juice.  Follow recipes exactly. Do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe salsa.

Spices. Spices add flavoring to salsas. This is the only ingredient which may be adjusted to personal taste, without affecting safety. Cilantro and cumin, which are often used in spicy salsas, may be omitted for a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving the salsa.
 

IMPORTANT: Follow the directions carefully for each recipe. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed. Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator.) Do not thicken salsas with flour or cornstarch before canning. Store in the
refrigerator once opened.

Source: “So Easy to Preserve”, fifth edition, Elizabeth Andress, PhD, Judy A. Harrison, PhD, Cooperative Extension/ The University of Georgia/Athens.
          

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08