Annie’s Original Salsa
Total TimePrep: 45 min. Process: 15 min.
Yum, yum, yum...I love the coriander & cumin! I used 3 jalapeno and 1 tsp of pepper.
I make this about once a month, because it doesn’t last long in our house. This recipe nails it!
I have used this recipe for several years and everyone loves it. I make tomato sauce and paste from my own garden.
We are about to make our second batch of Annie's Original Salsa, after receiving very nice reviews. We will increase the vinegar to 1 cup on this batch, and we will also use a pressure cooker for the canning process. The first time using the water bath, did not yield the "pop". We have adjusted the time to 20 minutes in the pressure cooker. Wish us luck!
My kind of salsa!
Lorrie, you are correct in that the recipe was not USDA tested, but it was tested by the Extension Service when they still did such things. As to the level of acidity, if you check the National Center for Home Food Preservation and their recipes, you will find that the ratio of acidity in their Chili Salsa II is 1 cup of vinegar to 10 cups of tomatoes and 10 cups of onions/peppers, a much lower ratio of acidity than in my recipe, and the Zesty Salsa in the Ball Blue Book requires 1 1/4 cup of vinegar to acidity 12 1/2 cups of onions/peppers and 10 cups of tomatoes, also a much lower ratio of vinegar to low acid vegetables. Because the guidelines for salsa were updated after this recipe was developed, I have been urging people to increase the vinegar to one cup, or use lemon/lime juice as the acidifier, as they are more acidic than 5% apple cider vinegar. So, although you believe the acidity level is too low, that is simply your opinion, as is your opinion of my "irresponsibility".
Please be warned. This is not the USDA kitchen tested "Annie's Salsa." This is just another irresponsible post from someone named Annie. The acidity level in this recipe is dangerously low and should be eaten fresh or frozen but not preserved by hot water bath canning for fear of botulism.