Monday, September 10, 2007

Salsa time

I have been processing tomatoes, I made some tomato sauce last week, as well as salsa last week and this week. It is a lot of work, chopping all those veggies. This last session went better, though, because my 11 yr. old helped. She was a great assistant! I even tried to make some 'hot' salsa - mine is typically very mild - even when I try to make it hot. We'll see if I finally succeeded. Next time (if I make any more) I'll use my LaPresse- I think it is called.
Here is my recipe for salsa, I got a great recipe from a friend, and made a few changes:

½ bushel tomatoes (about 28 lbs)
2 sliced garlic cloves
2-5 green peppers (or red, orange, yellow)
2-5 other types of peppers (banana, Anaheim, poblano, etc)
3 large onions
2 T salt (non-iodized for canning)
2-3 jalapeno peppers
lemon juice

Scald and peel tomatoes. Dice them and put them in a colander to strain out some of the juice. (I press the tomatoes against the colander, then put the drained tomatoes in a saucepan to cook briefly, and drain and press them again- this results in a thicker salsa)

Clean and chop all other vegetables, put all veggies in the large saucepan to cook until onions are soft, and salsa reaches a low boil, stirring occasionally.

Add salt, and 1 – 3 T. of hot crushed bottled peppers, if hotter salsa is desired. Stir.

Add 1 T. lemon juice to each pint of salsa, process in pressure cooker at 15 lbs pressure for 15 minutes.
Some of my friends use a water bath canner to process this, but I am a bit cautious, and use the pressure cooker. The best thing to do is to check with your local extension office for their advice.


Emily said...

wow, that looks great! i'm glad you shared the recipe, too. :)

Carolyn gail said...

Ummmmmmmmmmmmmm, Muum a Mia ! Fantastic harvest and good use of tomatoes.