Monday, September 3, 2012

Fresh Salsa and Canned

Another harvest of tomatoes this morning and making salsa for Labor Day.  Here is a very simple fresh one that I made up today.  I'll also share a canned recipe with you if you wish to can some for the winter.  

3 to 4 medium sized fresh red tomatoes
1/2 red  or yellow onion
1 or 2 jalapeño chili pepper depending on how hot you like it
2 finely chopped garlic clove
Juice of one lime
1/2 cup chopped cilantro (can substitute parsley if you do not like cilantro or leave out entirely)
Salt and pepper to taste
Cumin to taste (optional but I like it in)

Start with chopping up 3 or 4 medium sized fresh red ripe tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers if you wish to add more heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 4 cups.

Tip:  If your kids will not eat salsa try putting it in the blender and blend it so they do not know what is in it.  Also once blended, you can add it to melted cheese of your choice for a hot chili con queso.  They’ll love it  with tortilla chip

Another tip is to rinse your onion once you have finely chopped it.  It will take the bite out of the onion. 

Canned Salsa

10 cups cored tomatoes
5 cups green peppers
5 cups chopped onions
2 1/2 cups chopped and seeded hot peppers
1 1/4 cups cider vinegar or red wine vinegar
6 cloves garlic
2 tablespoons cilantro, minced (optional)
1 tablespoon salt

Choose red ripe tomatoes. Wash thoroughly. Dip each tomato into boiling hot water for 1 minute, then plunge into icy water. The skin will split and can be easily peeled off.

Slice top off tomato to reveal seed "pockets".  Deseed the tomato by squeezing the tomato over garbage bowl.  Chop tomato coarsely.

Peel and chop onions finely. Remove stems from peppers and remove seeds, cores, and ribs from inside pepper. If peppers are very hot, wear rubber gloves and keep hands away from face. You may choose to use fewer peppers if extremely hot - adjust to taste.

Bring mixture quickly to a boil over high heat.

Reduce heat and simmer for 10 minutes.

Have sterile canning jars and new lids and rings prepared for use.

Ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar.

Process jars for 15 minutes using boiling water canning method.

Yield: about 6 pints.

Have a great Labor Day.  Be happy and may God bless you and yours.  

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