How To Make Salsa
Dear Neighbor,
Here is a salsa I created simply because I was rather bored with traditional salsa. It has a surprise ingredient that makes it quite unique. If you are not sure whether you will like it*, add all ingredients except this ingredient, put a few tablespoons of the salsa in a cup and sprinkle a little of my secret ingredient on it and see if you like it. If it isn’t for you, just eliminate. It is a great traditional salsa without it.
Homestead Salsa
5# tomatoes
3 c. onions
2 c. green, mild or medium peppers
1 jalapeno or to taste
4 T. dried parsley
1/2 c. vinegar
1 T. salt
1 T. dried cilantro, or 3 T. fresh
3 clove of garlic
2 t. ground cloves (if you don’t use cloves, use cumin, instead, but don’t use both)
Cut tomatoes in quarters and put through food strainer. This will make 8 cups of tomato product.
If you do not have a food strainer, scald, skin, and cut off stems. Chop into very small pieces.
Put tomato product and juices in simmering pot.
Cut peppers into small section and place in food processor, a little at a time. Add garlic. Pulse several times to create small pieces.
Pour into pot.
Cut onions into quarters and pulse in processor.
Pour into pot with tomatoes.
Add vinegar and spices.
Turn on water to boil.
Simmer salsa 30 minutes. Water should be in full boil and ready to process.
Heat lids in water. Heat jars.
Fill jars, wipe jar edge, seal and cap tightly. Boil in water bath for 20 minutes.
Remove from water and listen for pop of seal. If they don’t seal for some reason, refrigerate or freeze.
Date your jars. Keep oldest to the front of your pantry. Adjust pantry inventory in homestead journal.
Makes 5-6 pints
Did you know that your cumin seed tastes best in Mexican cooking if it has been lightly ‘toasted’ in a cast iron pan? Once you try it you will never go back to untoasted again! Of course… this only works if you grind your own seeds, but it is worth the little extra time and effort!