tomato salsa recipe search and vinegar or lemon juice?
Hello, I am looking for a tomato salsa recipe that includes garlic. Also, difference in flavor of salsa? Use of vinegar versus lemon or lime juice. I have the following recipe. Can I add a diced garlic? Or, better to add garlic later on when serving the salsa? Chile Salsa (Hot Tomato-Pepper Sauce) Yield: 6 to 8 pints 2 pounds chile peppers, chopped 5 pounds tomatoes 1 pound onion, chopped Tbsp chopped garlic,or roasted garlic 1 cup vinegar (5% strength) 1 Tablespoon salt ½ teaspoon pepper Procedure: Prepare chiles as directed in the Mexican Tomato Sauce recipe. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine onions, peppers, and remaining ingredients in a large saucepan. Heat to boiling and simmer for 10 minutes. Fill pint jars, leaving ½ inch headspace. Adjust lids and process in a boiling water canner.
We strongly recommend that only lab-tested recipes be used for salsa that is gong to be canned.
I've attached a link to our Salsa recipes publication that has a selection of recipes in it. On page 4, there is discussion of substituting lemon juice for vinegar and vice versa. In the section labeled "Acids."
The recipe you included already calls for garlic. Adding much more fresh garlic could upset the pH balance. You could add garlic powder to the product and not change the acidity, or you could add fresh chopped garlic when served for added flavor.
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