Wednesday, August 22, 2012

Made 10 jars of salsa on Sunday.  I have yet to print the labels for these.  I also canned several jars of "V-3" juice. 

The Salsa "recipe" is as follows (it is more of a process than a recipe):

Cut up all the tomatoes you have ripe into quarters, removing the stem ends and any damaged spots. 

Put these into the food processor with the knife blad and process for a few seconds until the tomatoes are diced small, but some chucks remain.  Pour into colander in a kettle, letting the tomato juice flow through.

Chop about 1/4 as many onions as you have tomatoes. 

Chop about half as much jalapeno peppers as you have onions, and about half as much of sweet bell pepper or sweet banana pepper.

Put the resulting juice aside, put the vegetables into the saucepan, and bring to a boil.  Add herbs and spices to taste as follows:

Cayenne pepper
Ground mustard
Cumin
Garlic (minced fresh, or powder)
Salt
Pepper
Cilantro

If you like, add juice of 1 to 2 limes.

When the mixture has simmered for 5 minutes, using a slotted spoon, pack into sterilized jars.  Put lids and rings on and process for 20 minutes.  The remaining solids and liquids at the bottom of the kettle can be given a whirl in the food processor and added to the juice to be preserved, as well.

My jalapeno plants did not produce well this year, so I bought jalapenos at the local flea market/farmer's market.  One of the vendors added two "cherry bomb" peppers which should make the salsa hotter than normal this year!  Yoo Hoo!

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