Tropical Salsa 2

I have been so happy with my first batch of salsa, that I decided to make another.  I was fortunate that my mom accepted my invitation to come over and join me preparing it.  That way, we enjoyed chatting while working, and the preparation time was greatly reduced, with four hands doing the chopping.

This time, my daughter suggested that I use more tomatoes.  So I did.  So it was still a tropical salsa, but not quite as sweet or fruity as the first batch.  The following is my approximate recipe.

Finely chop and mix all ingredients in a large saucepan:

• 5 nectarines (if you blanch them in boiling water for 1 minute, the skins pull off easily)
• 1 mango
• 1 medium onions
• 7 jalapeno peppers, seeds removed
• 1 large red, 2 small yellow bell peppers
• 8 tomatoes
• 1 1/2 tsp ground cumin
• 1/4 c white vinegar
• 1 cap of Realemon juice

Chop 1 bunch of cilantro, but set it aside.

Clean and prepare canning jars in boiling water.

Heat the saucepan, stirring occasionally, until it comes to a boil. Boil for about 5 minutes, adding cilantro toward the end, and sampling for any additional ingredients you may want to add. Good time to adjust sugar or salt levels, or be inspired to add spices.  This time I was both enjoying the conversation and so excited about making more salsa, that I actually forgot to sample the salsa before putting it in jars.  If I had sampled, I probably would have added 1/2c to 1c of sugar, and/or a bit of salt, or more lemon juice.

Spoon salsa into the prepared (boiled) jar, leaving 1/4 inch air space at top. Seal.

Process jars in a boiling water bath for 15 minutes.

My recipe again made 7 jars, approx 500 ml or 1/2 quart each.

Over all, this second batch was more hot (maybe a medium/hot, compared to a mild/medium on the first batch).  But it was also a bit bland in comparison.  I think it was the pineapple in the first batch which made it more flavourful.  And the colours were still pretty, but the first batch had crisper yellows and reds.  I think it was the tomatoes that made the slightly more subdued or murky look. See photo - the first batch is on the left, the second on the right.

Comparing the two batches, I love them both.  But if I made another, it would be based on the first batch, with no sugar, and possibly with introducing the lime zest which the original recipe suggested.  In terms of heat, either one is fine, but perhaps I'd go with the jalapeno peppers, which seem to be a bit hotter than the serrano peppers.  By the way, this time I used the knife to remove the seeds, and used a glove in the hand which was holding the peppers.  So I didn't end up with capsicum burn like I did last time!

Stay tuned.  I have a feeling this is not the end of my salsa making.  Please let me know if you attempt a batch of salsa, and what you discover.