Rivet's Salsa 2010

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   First crop of chili peppers came in and I've decided to try a new salsa I've not made before. Check back on this thread because I'll be posting the process and canning periodically as the stages come and go. 

Clockwise from the upper left are Serrano, Cayenne, Jalapeno, Habanero and Tabasco chiles. The plan is to steep these for a few weeks in apple cider vinegar. Then when the second iteration of peppers comes in, to smoke those and then start making the salsa, since I want a hint of smokiness in it.

Trimmed the stems off all the chiles and with the exception of Tabascos, cut them all in half so the vinegar and flavours would infuse evenly-

At the bottom of each quart jar, I put a wedge of Morroccan Dried Lemon I'd made earlier this year for a recipe I wanted to try. Click here to see it. Had more lemons than I needed and figured they would add a nice brightness to the salsa. 

Along with each wedge a put a teaspoon of Hoser's smoked black peppercorns he sent me~ these are definitely top notch stuff and will add a nice flavour to the steeping. Then filled each jar with a combination of the chiles, topped it off with another wedge of lemon and then filled it with apple cider vinegar-

These were then capped and will sit in a cool dark place to steep for at least 2 weeks. This next pic, though a bit fuzzy, shows the smoked peppercorns at the bottom. 

Love this time of year when the garden starts producing well and get to try new recipes and ideas. This salsa (as far as I have planned it and thought it over) promises to be a very good one. I'm looking for more depth and range of flavour, with slightly less heat so more folks can enjoy it. We'll see how it turns out and you all taste it.

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Topic: Rivet's Salsa 2010 Posted: 08 August 2010 at 12:56
	First crop of chili peppers came in and I've decided to try a new salsa I've not made before. Check back on this thread because I'll be posting the process and canning periodically as the stages come and go. Clockwise from the upper left are Serrano, Cayenne, Jalapeno, Habanero and Tabasco chiles. The plan is to steep these for a few weeks in apple cider vinegar. Then when the second iteration of peppers comes in, to smoke those and then start making the salsa, since I want a hint of smokiness in it. Trimmed the stems off all the chiles and with the exception of Tabascos, cut them all in half so the vinegar and flavours would infuse evenly- At the bottom of each quart jar, I put a wedge of Morroccan Dried Lemon I'd made earlier this year for a recipe I wanted to try. Click here to see it. Had more lemons than I needed and figured they would add a nice brightness to the salsa. Along with each wedge a put a teaspoon of Hoser's smoked black peppercorns he sent me~ these are definitely top notch stuff and will add a nice flavour to the steeping. Then filled each jar with a combination of the chiles, topped it off with another wedge of lemon and then filled it with apple cider vinegar- These were then capped and will sit in a cool dark place to steep for at least 2 weeks. This next pic, though a bit fuzzy, shows the smoked peppercorns at the bottom. Love this time of year when the garden starts producing well and get to try new recipes and ideas. This salsa (as far as I have planned it and thought it over) promises to be a very good one. I'm looking for more depth and range of flavour, with slightly less heat so more folks can enjoy it. We'll see how it turns out and you all taste it.

Sponsored Links

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 09 August 2010 at 02:57
	Looks like you're off to a fine start John. I'll be watching this post closely.
	Go ahead...play with your food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 09 August 2010 at 06:23
	all those peppers look reaaly nice with the different colours and shapes. you're definitely off to a promising start and it will be interesting to see how this project progresses!
	If you are a visitor and like what you see, please click here and join the discussions in our community!

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 09 August 2010 at 10:22
	Hey thanks you two. I do think this is going to be great salsa...just need to make sure I get the ratios right, since I'm trying some new flavors in there. Also, trying to drop the heat level a bit but keep the flavour~ that may be the tricky part.

Boilermaker Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685	Post Options Post Reply Quote Boilermaker Report Post Thanks(0) Quote Reply Posted: 09 August 2010 at 18:26
	John, Looks fantastic! I noticed you have habaneros that are orange, green, and in between. Are they hotter when fully ripened and when picked more green do they still have that nice citrus flavor? Cheers, Andy

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 10 August 2010 at 04:15
	I personally think they are hotter when green, but the citrus flavour is slightly less. When green they have a fresher flavour. So, it's a trade off, and a balance thing I guess. Since I am steeping these, most of the citrus flavor is going to get lost in the vinegar, so it wasn't much of an issue. For the fresh peppers in the salsa, I will stick to orange ones though. I ended up calling this SALSA FRESCA and for some reason finishing up the making of it on another thread called Salsa Fresca, which you can see HERE. Apologies for the discontinuity, but it is all fixed now!