Spicy Canned Apricot Salsa
One of my friends brothers has an apricot tree bursting with fruit. They were so gracious to let me pick a few boxes. 30 pounds of apricots later. I had to come up with dome ideas. The first 13 pounds I started a 5 gallon batch of apricot wine (about 24 bottles), the next 4 pounds I made 12 half pints of apricot pineapple jam. With 13 pounds to go and 3 different people say that apricots don't taste that great regularly canned. I decided to make salsa... I did a bit of research to make sure that the PH would be low enough to boiling water can them. I found that tomatoes are less acidic so we are in the clear with the regular salsa recipe that I started with. I ended up adding a few extra peppers, and lemon juice to counter act their PH.
Spicy Canned Apricot Salsa
~7 pounds apricots skin on, pitted and diced.
~4 cups/8 large Anaheim or Poblano peppers seeded and chopped
~1 cup/4 regular jalapeño's seeded and diced
~1 cup chopped onion
~1 bushel of chopped cilantro
~1 cup vinegar
~1/2 cup lemon juice
~2 cups sugar
~2 tablespoons minced garlic
~1 teaspoon salt
~1 teaspoon pepper
~1 teaspoon chili powder
~1/2 teaspoon cayenne pepper powder
~4 cups/8 large Anaheim or Poblano peppers seeded and chopped
~1 cup/4 regular jalapeño's seeded and diced
~1 cup chopped onion
~1 bushel of chopped cilantro
~1 cup vinegar
~1/2 cup lemon juice
~2 cups sugar
~2 tablespoons minced garlic
~1 teaspoon salt
~1 teaspoon pepper
~1 teaspoon chili powder
~1/2 teaspoon cayenne pepper powder
1.Seed, core and chop everything.
2. Start your boiling water canner.
3.Put your salsa mixture into a large stock pot turn on high. Mix and heat about 10-15 minutes till mixture reduces and liquid is visible.
4. Ladle hot salsa into, hot clean pint jars, leaving 1/2 inch headroom. Wipe rims, secure lids and process pints for 20 and quarts for 25 minutes.
2. Start your boiling water canner.
3.Put your salsa mixture into a large stock pot turn on high. Mix and heat about 10-15 minutes till mixture reduces and liquid is visible.
4. Ladle hot salsa into, hot clean pint jars, leaving 1/2 inch headroom. Wipe rims, secure lids and process pints for 20 and quarts for 25 minutes.
Looks great! Can I ask for clarify, though - is it a BUSHEL of Cilantro or a BUNCH? I'm guessing a bunch because a bushel is about 150 cups???
ReplyDeleteI had the same question. lol
DeleteThat's a fair question.
DeleteThis sounds so amazing!
ReplyDeleteThis sounds so amazing!
ReplyDeleteI’ve made this as a small batch fresh salsa omitting the sugar, cayenne and chili powder, and as cooked & canned salsa. Both have been very good. I used about 1/4c (loose measure) cilantro for the 7lbs of apricots. It provided plenty of cilantro flavor. I doubled the jalapeños and added 3 Serrano peppers because the family likes it pretty spicy. That gave it a bit of a bite, but not overwhelming by any means. I will 1/2 the sugar next time & omit the chili, cayenne and pepper and probably add a bit more hot peppers.
ReplyDelete