There truly are two things I cannot pass up in the Summer. Pickling Cucumbers and Tomatoes!!! I grow Romas, Super Sweet 100's and Brandywine Heirlooms... my favorite choice for sauce and salsa is a mix of Romas and Super Sweet 100's ~ the tiny super sweets throw off that sweet flavor that counter acts the heat from the chilies I use. I grow my own jalapenos but, I prefer a pasilla/poblano in most salsas. I like to be able to eat the salsa without a fire extinguisher at my side. Don't have room or time for a garden? You can still find great deals in your local markets on Romas (around here the price ranges from .67-.99 cents per pound) You need a good 7 pounds fresh from the store to start with but, you end up with 7+ pints! that's a deal and its homemade!! Here is my favorite salsa to make - you can make and freeze, store in fridge or waterbath can to save some for cold Winter days ahead (I've been known to use my salsa in my Winter Chili and Soups/Stews) What is also nice about my recipe - it does follow the safe recipe Guideline from NCHFP so, no double-guessing if it's 'safe to can' or 'shelf stable'!
~Enjoy! Diane Diane's Fresh Roma Salsa Ingredients: 6 cups Roma Tomatoes, peeled and cored & diced 3-1/2 cups onion, diced 3 cups green bell pepper, diced 2 cups jalapeno pepper or poblano pepper, diced 1/2 cup mild green chilies fresh, diced 3 teaspoons canning salt Dry Spices: adjust to your taste 2 teaspoons black pepper 2 teaspoons cilantro or parsley 1 teaspoons garlic powder 1/8 teaspoon red pepper flakes 1-1/2 cups bottled lemon juice Directions: Wash, peel and core tomatoes. See my "tomato prep link click: here" Combine all ingredients in a large pot on stove. Bring mixture slowly to a boil and continue to boil {gently} for ten minutes, you do not want to overcook the mixture - try to keep the onions and peppers on the firm side, not mushy. Pour mixture into hot jars, with 1/2" head-space, cap with hot lids and rings to finger-tip tightness. Process in boiling water bath for 15 minutes - adjusting for your altitude Yields Approx: 6 pints Recipe: follows the safe Guideline under NCHFP "Choice Salsa" Photos by: Diane Baker for Canning and Cooking at Home **Recipe note: DO NOT alter overall amounts of peppers & onions in this recipe - The total combined amount must not exceed 9 cups. Do not substitute or swap out the bottled lemon juice for vinegar. However, you can use bottled lime juice instead.
0 Comments
It's Salsa Time!! I found a GREAT little publicaiton from the University of Wisconsin. (link below) for superb salsas!! While my recipe is a "secret" it is most like what they show in this publication! Enjoy Diane Info,Advice & Recipes: http://learningstore.uwex.edu/assets/pdfs/b3570.pdf Photos by: Diane Baker for Canning and Cooking at Home I love finding good uses of the produce form my garden and this recipe uses my homemade salsa and home grown/dried oregano too...I even used some of that sweet corn I prepared for freezing a few days ago - this recipe came together great! I will say that you need to make sure you have enough cornbread mix for the topping at the end so, make sure to keep a keen eye on dividing the mix (and maybe short the bottom a bit if you are using one box of Krusteaz mix - enjoy! Diane Colorado Tamale Pie cooking spray 1 .50 pounds ground beef 1 small onion, diced 1 large diced poblano pepper 1 small can diced mild green chile peppers 1 teaspoon salt 10 oz any salsa 1/2 tsp dried oregano 1/2 tsp ground dried chile powder, increase for extra spicy 1 box dry corn muffin mix (Krusteaz) ** 4 ounces shredded Cheddar cheese, divided 4 ounces shredded Monterey Jack cheese, divided 8-12 ounces corn Preheat oven to 350 Brown ground beef, onion and pepper until you brown well enough to drain off excess fat. Add green chile peppers, salt, salsa, oregano, chile powder and mix well with ground beef - let simmer at medium while you prepare the cornbread mixture. Spray baking dish with cooking spray. Prepare box of cornbread mix and place half onto bottom of prepared baking dish. Sprinkle with corn and half the cheese. Add all of the ground beef mixture on-top of that. place remaining cornbread dough mixed remaining 1/2 of shredded cheese along center - on-top of ground beef and use a fork or spoon to gently push cornbread outwards towards edges of 9x13 baking dish (you do want to leave about an inch space around entire dish of no cornbread so steam and any juices can escape while cooking.) Bake on-top of a cookie sheet to catch any drips at 350 for 50-60 mins until top is golden brown, let rest 5 mins and serve. **you can use 2 boxes of Jiffy Cornbread mix (plus the ingredients to make that) in place of the one larger box of Krusteaz Mix Recipe and Photos by: Diane Baker for Canning and Cooking at Home When you have left overs of peppers and tomatoes from making spicy mustard relish - you make... Salsa!!! So easy and fresh and eaten so quickly around here that I don't even water bath can this. Most recipes are for 6+ pound of tomatoes - I just want to get 3 half pints filled so we can eat right away so, this recipe is for a small un-canned batch. I cook this down to reduce the liquid in the dish and then bottle in sterilized jars and seal with hot lids but, place in the fridge. Enjoy! ~Diane Salsa Del Norte Ingredients: 2 lbs of roma tomatoes, sliced in half 2 Anaheim green chiles, rough chopped 1 pasilla (poblano) pepper, seeded and ribs removed, rough chopped 1 jalapeño pepper, seeded and ribs removed, rough chopped 1 chopped onion 1/4 cup distilled vinegar 1/4 cup loosely packed fresh chopped garlic chive 1/4 cup chopped parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 2 teaspoons salt 1-2 teaspoons sugar (to taste) Directions: Makes approx 1.5 pints pulse all the peppers and onion in Cuisenart, add to large sauce pan. pulse all tomatoes, and add to sauce pan. Stir well and cook over medium heat. Add remaining ingredients and cook down at a low simmer until most of the liquid has cooked off. I sterilize jars and heat lids, spoon into hot jars and put lids on, let set on counter until cooled down and store in fridge. *prepared and stored in fridge (use within 3 weeks) Recipe and Photos by: Diane Baker for Canning and Cooking at Home #spicy #salsa #tomatoes I wanted to make "The Original Spicy Mustard Relish" recipe using Red Roma tomatoes to see if it would still carry the same taste the original recipe uses green tomatoes. This does! It's magnificent. That being said, plan on extra time in the kitchen with a watchful eye (aka stirring the pot often) as this took a good 2 hours to fully cook down. It's so worth the time and effort too!! Just make sure you have some nice grilled hot dogs or brats ready for when this is done because the wonderful French's Mustard smell mixed with all those peppers will definitely make you HUNGRY! Keep in mind that since red tomatoes are less acidic then green tomatoes - this recipe has the added component of 'acidifying the jars' before canning. Enjoy ~ Diane Spicy Mustard Relish II 1 QT Hot Peppers, chopped (4 Cups) 1 QT Onions, chopped (4 Cups) 1 QT Red Roma Tomatoes, chopped (4 Cups)** 1 Pint Sugar (2 Cups) 1 Pint Vinegar (2 Cups) 1 Pint French's Mustard (2 Cups) **Citric Acid Cook all together in a large stock pot or dutch oven. You can roast your tomatoes first which will speed up the "cook down" time considerably. (Wash, Core and Slice Tomatoes lengthwise, roast in a roasting pan at 425F for 40 minutes, stirring twice while roasting to prevent scorching. Once cooled, the tomato skins slips off. Cook on medium for 1 hour, stirring often, then reduce heat to low and cook another hour while stirring often - you are looking for the liquid to cook down and thicken. When water-bath canning, leave 1/4' headspace. Process for 15 minutes in a boiling water-bath adjusting for altitude. Make sure to add Citric Acid to each jar to raise the level of acidity for safety when canning. (see below) **Acidification: To ensure safe acidity in tomatoes, for half-pints use 1/8 teaspoon citric acid; for pints, use 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. **the juicier your red tomatoes are the longer the cooking time (to cook down the liquids) **Always wear thin kitchen gloves when handling hot peppers! Makes Approx. 7 half pints or a little over 3 pints Recipe From: M. Slentz "Original Spicy Green Tomato Relish" Photos by: Diane Baker for Canning and Cooking at Home |