Salsa

On Monday Kate from the Boiler Room invited me to help her can salsa with some of the tomatoes from their garden (they have some of the biggest tomatoes I’ve ever seen!). As we chopped and stirred and waited for water to boil, she shared a bit of her story and I shared a bit of mine, and we talked about gardening, preserving, cooking, sewing, and recycling, among other things. It was encouraging and refreshing.

And at the end of the afternoon, Kate sent me home with homemade salsa and an abundance of fresh vegetables from her garden (tomatoes, collards greens, kale, and basil). I felt so blessed in so many ways!

Here’s the recipe we used (from this site):

Salsa for Canning

Ingredients

8 Ripe tomatoes
1 ½ c. of chopped mild green Anaheim-type peppers
1 c. minced jalapeno pepper
2 ½ c. chopped yellow onions
6 cloves of garlic
2 ½ tsp. cumin
2 Tbsp. of black pepper
2 Tbsp. of canning salt
12 oz. of tomato paste
15 oz. tomato sauce
1/3rd c. white vinegar
Juice of 1 lime
1/4th cup fresh and chopped cilantro

Directions:

Finely grind the tomatoes, peppers, onion, and garlic in a food processor. Pour into a large pot and add the rest of the ingredients, except for the lime juice and cilantro. Mix well. Set over heat and boil for 10 minutes. Keep on stirring while it boils. After boiling, turn off the flame and remove the salsa from heat. Add the lime juice and cilantro. Pour this mixture into pint jars (one batch makes six pints, if I remember correctly). Place the canning lids and rings on the jars again and process the jars in boiling hot water for around 15 minutes (usually, a big aluminum pot is used to place these jars for the hot water bath. The boiling hot water must cover at least 1 inch from the bottom of the jars). Ensure that the leads of the jars are tightly closed. Store the salsa cans in a cool and dry place. Once you open the lid of the jar, you must refrigerate the jar. It is also advisable to use the salsa within one year. Before opening the jar, make sure the lid of the jar is not bulging. After opening, check for foam, mold or some unusual odor. Sometimes, this happens, if the salsa is not cooked properly or something goes wrong with the recipe.

Advertisements
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: