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Cook Talk

45 Pints of Salsa For Fundraiser
I am making 45 pints of chunky salsa. What is the quantity of items I need to purchase.

Green chilies
Whole (diced) tomatoes
Green Onion
Lemon juice (to taste)
Salt & Pepper (to taste)

Is this going to be served that night, or sold canned or bottled.? If used that night, have you considered adding some of the new salsas, black bean/corn, mango/pineapple, etc

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I am making beef rolled tacos (dozen) along with 1 pint (16 oz) of salsa
Wow, 45 dozen tamales, OK you tamalera!

This standard recipe makes 2 1/2 cups:
2 pounds vine-ripened red and/or orange tomatoes (about 5 medium), chopped
2 fresh serrano or jalapeņo chiles, chopped
1/4 medium onion (preferably white), diced
1/2 cup fresh cilantro sprigs (3.5 ounces), chopped
1 teaspoon minced garlic (1 clove)
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice

So you would purchase about:

72 pounds tomatoes
72 fresh serrano or jalapeņo chiles
9 medium onion (preferably white)
16 cups fresh cilantro sprigs (112 ounces or 7 pounds)
1/3 cup minced garlic
1/3 cup sugar
1 1/2 cup fresh lime juice

This is a bulkier, juicier, more Americanized recipe, more veg, makes about 4 cups

2 1/4 pounds vine-ripened red and/or orange tomatoes (about 5 medium)(3-1/2 cups)
1 large green pepper, chopped
1 medium onion, chopped
1 serrano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon sugar
2-1/4 teaspoons salt
1 garlic clove, minced
3/4 teaspoon ground cumin
1 can (6 ounces) tomato paste
1/4 cup white vinegar
2 tablespoons lemon juice

So you would purchase:

30 pounds vine-ripened red and/or orange tomatoes (about 5 medium)(3-1/2 cups)
12 large green pepper, chopped
12 medium onion, chopped
12 serrano pepper, seeded and chopped
12 jalapeno pepper, seeded and chopped
3/4 cup sugar
1/2 cup salt
12 garlic clove, minced
3 tablepoons ground cumin
12 can (6 ounces) tomato paste
3 cups white vinegar
1 1/2 cups lemon juice

Both improve from spending the night in the refrigerator. You can roast the quartered tomatoes, onions, and peppers 5 inches below the broiler for 10-15 minutes until just charred, if you want the roasted tomato salsa flavor.

Wonderful, thank you for your help.
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