Salsa

With the talk of starting a garden, and what to grow to make salsa, here was my take on it last fall. This was my first time trying it. We liked it very much!

Salsa Recipe Single batch
10/9/2016

1 dozenish medium to large tomatoes
1 pkg. Mrs. Wages Salsa Mix (medium)
1 small red onion chopped
1-25oz can black beans (drained)
4 very small jalapeño peppers chopped removed the ribs and ½ or more of the seeds
2 small Poblano peppers de seeded and de ribbed
1 red 2 orange bell) peppers chopped
2 pints sweet corn
My additions
6 cloves Garlic riced
1/2 cup apple cider (per package directions)
1 cans tomato paste
6 or more table spoons corn starch dissolved

Blanch tomatoes and remove skins.
Chop coarsely into bite size pieces.
Chop peppers and onion and add to tomatoes.
Use plastic gloves to chop jalapeños.
Add corn and beans.
Sprinkle with Mrs. Wages mix packages. Stir until blended.
Bring to boil then reduce heat and simmer for 8-10 minutes.
Fill glass jars. Process in hot water bath for 15 min. after water starts to boil.
Makes 10 pints with a bit left over for the frig
10 qt Stainless steel pot was just over 1/2 full.
15 min in rolling boil w/ 1” min water covering jars in 30 qt turkey fryer using large strainer basket.
Then 5 min off the fire (still in water), remove to cool.
Water can be boiling when inserting the jars.

What is your recipe?

I do a single batch, meaning enough for a day’s worth of dipping. I am not a fan of cooked salsa. I want my salsa fresh. And moderately hot.

3 nice tomatoes, skins off and chopped
1 medium green pepper, seeded and chopped
1/2 of a med. red and 1/2 of a med. sweet onion, both chopped
1 large seeded, chopped Jalapeno….if you want heat leave the seeds. If you want hot, add a serrano.
1 small bunch of cilantro….use to your taste
1 tablespoon of chili powder
2-3 celery tops with the leaves, chopped
salt, pepper to taste

Toss all of this in a bowl and mix well. Keep in the refer until you are ready to dive in.

You guys ever try a little chopped mango in your salsa? It provides a little sweet with the heat.

Nada on da mango. Mangos are for taking care of constipation.

Mangos, peaches and others work well in salsa for a switch er up.

Cranberry and orange make a nice fruit salsa. I use honey to adjust the sweetness of fruit salsas.

I’ve been sworn to secrecy on our recipe, sorry fellas.. I like mine HOT, almost too hot and I’ll add pineapple, which is wonderful! It Takes down the heat a little and adds a little sweetness to it. Couple other additions not on recipe is I’ll add corn, and black beans. We usually make 2 batches, a his & hers. My FW can’t handle Spicy Nacho Doritos, let alone the salsa I like. So we make a mild one for her and a hotter than hell one for me. Very rarely do I have to share.

Take a standard recipe and throw the ingredients into a cast iron skillet on the BBQ. “Fire Roasted” adds a nice flavor change up too.

I like to do one batch at a time. Though I would like to preasure can some for winter.
Each batch is always different but this a general way I approach salsa.

1 sweet onion
2 sereno peppers
1/2 ancho pepper
1/2 pablano pepper
3 paste tomatoes seeded, I prefer polish linguisa
1 beef stake seeded tomatoe
1 tsp of chipolte powder
1 tsp garlic powder
1 tsp salt
1 tbs corn starch

Seed tomatoes save seeds and juice in small bowl

Dice tomatoes, peppers and onions place in seving bowl mix in salt a let sit untill salt pulles out moisture from tomatoes then add that liquid to seeds in small bowl.

In small sauce pan roast the chippolte and garlic powder to release oils then add tomatoe seeds and juice bring to simmer and add enough corn starch to create a slurry.
Mix slurry to tomatoes, peppers and onion let cool or chow down imediately.

I use the beef steak tomatoe primarily for the seeds and juice because the polish linguisa tomatoe has verry few seeds.