Wednesday, August 10, 2011

Recipe: Garden Chunk Medium Salsa

Recipe:  Garden Chunk Medium Salsa

2 large green bell   peppers, seeds   removed and chopped
6 jalapeno peppers (or 2 for mild salsa), seeds removed and chopped
1 large onion, peeled and chopped
24 roma paste tomatoes, peeled, seeded, and chopped (about 6 cups)
1/4 cup olive oil
1 six-ounce can tomato paste (use 2 cans if tomatoes are juicy)
1/3 cup white vinegar
1/3 cup fresh-squeezed lime juice
3 large cloves garlic, minced
2 tsp. salt
1 tsp. dried cilantro (or 2 Tblsp. fresh)

Prepare all vegetables first (chop peppers, onion, tomatoes).  Tomatoes can be easily skinned by dipping them in boiling water for 20 seconds, then immediately immersing in ice-cold water; the skins will slip from the fruit.  ***Use disposable latex or rubber gloves when handling jalapeno peppers and do not touch eyes.***

Salsa simmering in pan.
In a large sauce pan or stock pot, saute onion, bell pepper, and jalapeno pepper in olive oil 5 minutes until tender.  Stir in all remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 20 minutes, stirring occasionally.  Allow to cool, and store in refrigerator in sealed containers.  Makes about 6 cups.

Close-up of peppers coming through
the salsa screen.

We use this Back-To-Basics food strainer/sauce maker with
salsa screen to easily chop
 our peppers, onions, and tomatoes;
 it makes preparing all these
vegetables a snap.

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Dedicated to the responsible production and preservation of healthy home-grown food to the glory of God. Isaiah 55:10 The rain cometh down, and the snow from heaven, and returneth not thither, but watereth the earth, and maketh it bring forth and bud, that it may give seed to the sower, and bread to the eater. Organic, or not? We try to raise vegetables organically, using compost and manure. The addition of chickens to our hobby farm means plenty of organic nitrogen to compost! This site gives credible reference to planting information contained in the Farmer's Almanac (