Canning Salsa: Hot Spicy Jicama Salsa
- 9 cups diced Jicama (you will need about 4 pounds purchased Jicama)
- 1 tablespoon whole mixed pickling spice
- 1 two-inch stick cinnamon
- 8 cups white vinegar (5 percent)
- 4 cups sugar
- 2 teaspoons crushed red pepper
- 4 cups diced yellow bell pepper
- 4½ cups diced red bell pepper
- 4 cups chopped onion
- 2 fresh fingerhot peppers (about 6 inches each), finely chopped and partially seeded eyes.
- Yield: about 7 pints
- Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
- Wash and rinse canning jars; keep hot until ready to use.
- Prepare lids according to manufacturer’s directions.
- Wash, peel and trim Jicama; dice.
- Place pickling spice and cinnamon on a laundered, double-layer, 6-inch-square piece of 100% cotton cheesecloth.
- Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag.)
- Hot Pack:
- In a 4-quart Dutch oven or sauce pot, combine pickling spice bag, vinegar, sugar, and crushed red pepper.
- Bring to boiling, stirring to dissolve sugar.
- Stir in diced jicama, sweet peppers, onion and fingerhots.
- Return mixture to boiling.
- Reduce heat and simmer, covered, over medium-low heat about 25 minutes.
- Discard spice bag.
- Fill solids into hot, clean jars, leaving ½-inch head space.
- Cover with hot pickling liquid, leaving ½-inch headspace.
- Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water canner according to the recommendations below.
IMPORTANT: The only changes you can safely make in this salsa recipe are to substitute bottled lemon juice for the vinegar and to change the amount of pepper and salt.
Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.
What is Jicama and How to Eat Jicama?
The Jicama root’s exterior is yellow and papery, while it is inside is creamy white with a crisp texture that resembles raw potato or pear.
What Does Jicama Tast Like?
Is Jicama Spicy? The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.
It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in Jicama salads recipes, fresh fruit combinations, fruit bars, soups, and other cooked dishes.
How To Prepare Salvadoran Alguashte
In this video, you will learn how to prepare Salvadoran alguashte.
You can use the alguashte or alhuaste with tortillas, atol, mango, and many other things.
Alguashte El Salvador can also be used with eggs and also with punches as the recipe that I announced earlier.
Alguashte is a seasoning typical of Salvadoran cuisine made from ground pepitas (pumpkin seeds) and is used on both sweet or savory meals. Simple to make; it is often prepared at home, however, it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack. It is added to fruits such as unripe mango, as well as food dishes such as shuco and chicken.
Wikipedia contributors, “Alguashte,” Wikipedia, The Free Encyclopedia, https://en.wikipedia.org/w/index.php?title=Alguashte&oldid=915805422 (accessed May 18, 2020).
Okay, what’s going on, everybody? First, we feast. I’m Sean Evans coming at you from Queen majesty HQ and scenic Long Island City New York. Where I’m joined by Erica Deal, she’s the mastermind behind a pair of hot one’s classics including one of my favorite sauces of all time the scotch bonnet and ginger sauce we’re here to get the hot sauce making Commandments from the Queen herself.
god I loved Wendy [Music] I’m in there [Music] okay what’s going on everybody for first we feast I’m Sean Evans comin at you from Queen majesty HQ and scenic Long Island City New York where I’m joined by Erica deal she’s the mastermind behind a pair of hot ones classics including one of my favorite sauces of all time the scotch bonnet and ginger sauce we’re here to get the hot sauce making Commandments from the Queen herself we’re gonna be doing two sauces today we have a grilled pineapple and jalapeno sauce and then the more advanced viewers out there you know who you are we’re gonna do a Sicilian scorpion pepper sauce but before we get it going how did you get into the hot sauce key making it for myself I eat a hot sauce on every single thing that I eat so I couldn’t find things that were hot enough I couldn’t find things that were you know without sugar or like dyes or weird ingredients and so I just started playing around a lot you know I think a lot of people think that a hot sauce is maybe hard to make at home and I think that will dispel a lot of that today it’s right but can you talk to me about some of the mistakes that people make if they’re trying to make their own hot sauce I would say some of the hurdles that I’ve run into yeah putting too much vinegar in I’m not a big fan of watery sauces I like sauces with a little body in there maybe like too salty I would you know you don’t need as much salt as you might think you need you know what we’ve got our ingredients out I think it’s about time that we make some sauces let’s get to chopping and mixing in first things first we’re making a grilled pineapple and jalapeno sauce can you break down the ingredients for us Erika how we started so we got fresh pineapple jalapenos garlic lemon juice salt pepper vinegar olive oil it’s pretty simple sauce to make and it’s designed to be served fresh make a dinner eat the whole thing let’s start with the pineapple for the first ingredient what’s the advantage of using pineapple um it adds a nice acid punch as well as some sweetness you don’t need a lot to have the desired effect the next step is putting them on the grill why heal the pineapples that bring out the sweetness why we so we’re grilling yes to bring out the sweetness tenderizes it it gives a little caramelization and it has that extra grill flavor like a little depth to it I would also um grow them on both sides just make sure that both sides are get that nice color to it so we’ll keep an eye on our pineapple and then we’ll move on to our next step which is which is jalapenos let’s see some jalapenos no we’re using jalapeno in this sauce which is on you know the lower end of the spectrum if we’re talking the Scoville scale what’s special about the jalapeno I love it because you can use a lot of them it’s not gonna add too much heat it’s kind of a heat that everyone can enjoy and it’s also very versatile so if you’re just getting into making your own hot sauce at home it’s a good place to start [Music] we are prepped in terms of our ingredients it is chemistry time we just have to toss it in the blender I generally tend to start with the liquid so it’s 2 cups white vinegar how important is vinegar to the recipe that’s what’s preserving your hot sauce so it’s very important and the type of vinegar you choose is also very important because it affects the flavor 2 cups into the blender yep thanks Pam so we need 2 tablespoons of lemon juice 1 perfect – up next is salt and black pepper throw in some onions in yep jalapenos going in you have two cups of grilled pineapple yeah into the blender very important garlic six of them job right I’ll just start satisfying Wow I actually see the sort of like Queen Majesty trademark and you could just use it like that right away here we go testing our grilled pineapple and jalapeno sauce you roll up to the potluck with some homemade hot sauce and you just look like you know what you’re doing but we’re not stopping there we are going to keep the train rolling then our next sauce it’s a little bit more ambitious yes it’s a lot hotter yes it is a Sicilian scorpion sauce so let’s clear slate and give it a go [Music] so as a maker and what’s the difference when you’re working with a mild pepper like a jalapeno versus a superhot like this thing right here the scorpion pepper danger basically have to be a lot more protected wear gloves we should have like hazmat suits or something right right right and then we’re calling this the Sicilian scorpion sauce what’s our Italian twist what are the ingredients that we have here today first up we need 3 cups of apple cider vinegar on it this YouTube thing doesn’t work out is their spot in the kitchen here yes please I’ll help you out we need 2 tablespoons of sweet vermouth then 2 tablespoons of olive oil [Music] 2 tablespoons of Italian parsley 1 tablespoon of salt 1 tablespoon of pepper 1 cup of sun-dried tomato which is this whole guy right there yeah 2 cups of red bell and we’re putting in a blender so sometimes I don’t even bother till I cut it that well it’s gonna get cut up exactly it’ll get cut up 1 cup of sweet onion then I think we have some garlic 6 yeah so fast learner I am good job so we’re putting 2 scorpion peppers into our hot sauce if you’re at home maybe try with one see where you’re at but we’re going just boom zoom straight to the moon with this one god I loved when [Music] Walton on in there just dressing some wings over here that’s a lot that’s considerable generous right Erica thank you for having me thank you so much cheers Cheers our IP pretty good so yours I’ll say about this it is good we made a delicious hot sauce it’s very spicy lots of elements in there all working together the taste has got some luxury to it it got some wood grain to it you know what I mean yeah thank you well there you have it now you know how to make your hot sauce at home clean majesty a couple couple cases it’s worth it you’re hurting here for the first beat these pans this is Sean Evans until next time Internet [Music]