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Trudy

Tomatoes too hot

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I am trying the recipe in "So Easy to Preserve" on page 68 (Chile Salsa). I believe Dave has said that was the recipe he uses for 'Ro*tel style tomatoes. My first batch is delicous, but too hot for me. I used 2 lbs. of roasted Aneheims. Could I make another batch without any peppers and mix with the hot batch to cool it down a bit? I think I have read that you can use less peppers just not more?

 

 

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I am trying the recipe in "So Easy to Preserve" on page 68 (Chile Salsa). I believe Dave has said that was the recipe he uses for 'Ro*tel style tomatoes. My first batch is delicous, but too hot for me. I used 2 lbs. of roasted Aneheims. Could I make another batch without any peppers and mix with the hot batch to cool it down a bit? I think I have read that you can use less peppers just not more?

 

 

I decided to make another batch using all bell pepper. I mixed it with the hot batch and canned it. Still a little too hot, but not too bad. So can anyone tell me if I can just use less total peppers, or do I have to add milder peppers to make up the total amount called for?

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Oh, you can always cut down or omit any LOW acid foods, like the peppers and onions, just not leave out any acidic things or cut down on the acidic part like the tomatoes. That, and of course, and bottled lemon juice or vinegar called for in a recipe.

 

Go ahead and leave the peppers out or cut down on them, Trudy. If you don't miind a little sweetness, adding a pinch of sugar will help it not taste so hot.

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Thanks Violet. I thought that was right, but wanted to be sure. I'm having a terrible time with my memory, I'm continually reading in the archives to try to keep things fresh in my mind. I'm going to try some of the tomatoes in chicken spaghetti tomorrow. Will try the pinch of sugar and maybe use just 1 cup of the tomatoes. I don't do hot, but my guys will still love it! I love rotel,but I only buy the mild.

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what I do when I want to make a batch 'of not to hot' peppers is to add few few hot ones, then some mild ones and the rest sweet peppers until I get the amount the recipe calls for that was the rest of the stuff you put in will mix well and at the right amount.

Good Luck-

:AmishMichaelstraw:

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I did read that Annie liked to use a mixture of peppers 'cause it gave the salsa a more 'complex' taste. I opened a jar this morning for my omelet, and it was about medium hot. For some reason not as hot as when I tasted it before it went into the canner. It tasted so good, but I'm already getting a bit of a stomach ache! I guess this batch will be for ds. I do have enough tomatoes to make a milder batch for me. Guess I need to get off my hiney and get started!

 

 

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I have opened probably 6-8 jars of this salsa that I put up last year, and it is barely spicy at all! It seems to have lost it's heat. Isn't that strange? Oh well, it's really good on my eggbeater omelet every morning...

 

 

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That's interesting that it becomes milder. I would have thought it becomes stronger much like my pickled okra that becomes far too pucker-y and far too salty if we don't eat it all within the year it's canned.

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Question. What if you wanted to make this recipe in half pint instead of pints. Would you reduce the processing time? Or keep it at 15 min.?

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Yep, 1/2 pints and pints have the same processing time.

 

FYI - I have a problem with jalapenos and other really hot peppers - the fumes from the fresh peppers make my air passages constrict. So, to avoid death ;) , anytime I have a recipe that calls for fresh peppers, I use whatever mild peppers I have growing in my garden and then I add pepper flakes for heat. Works quite well and it's easy to control the heat in my recipes.

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Thanks y'all. All good to know.

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