Salsa
Recipes, Mild or Hot!
Mild Salsa:
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12 sweet green peppers
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12 sweet red peppers
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12 small onions (mix and match colors!)
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12 medium sized tomatoes
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Boiling water
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1 1/2 cups sugar
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4 teaspoons salt
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2 teaspoons celery seeds
Put peppers (with seeds discarded) and peeled onions through
the food processor or blender (on the chop cycle). You can experiment with
this, if you like the pieces smaller or larger. Or you can just chop them
the old-fashioned way with a regular old knife. Transfer peppers and onions
to a kettle or pan. Add boiling water to cover, and let stand for 10 minutes.
Drain and discard liquid. While you are waiting on this, use the remainder
of your boiling water to scald your tomatoes for peeling. Dip each tomato
in the boiling water for just about 30 seconds, and peels will come off
beautifully. As you peel the tomatoes, throw them in the food processor
or blender. Once all your tomatoes are peeled, process them on chop also.
Add chopped tomatoes, along with juice, to the pot with your peppers and
onions. Add remaining ingredients to vegetables. Slowly bring to a boil,
reduce heat, and simmer for 15 minutes.
Ladle into hot jars. Adjust lids at once. Process in boiling
water bath canner for 45 minutes. Remove jars from canner and tighten rings
on lids. Makes 6-8 pints of salsa.
Hot Salsa:
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18 red chili peppers
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18 green chili peppers
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15 onions (you can mix and match colors)
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1 tablespoon salt
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2 1/2 cups sugar
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Add other hot spices to taste!
Process as above for mild salsa. Makes 6-8 pints.
You can play with the salsa recipes to fit them to your
tastes. Add chili pepper if you like, or Tobasco sauce, even fajita seasoning
if you want. If you like hot stuff, this is the recipe to experiment with!
Gardening
9/4/03
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