24 August 2010

Tomato Salsa - Spicy Hot!


The bumper crop of tomatoes is upon us here in New Hampshire ... and we're not complaining! We have had BLT sandwiches, grilled tomato and cheese sandwiches, Tomato Caprese salads, tacos with pico de gallo, sliced tomatoes with balsamic vinegar and sugar ... you are getting it, right? Still, there are a few tomato recipes that I am still excited about preparing!

There's the issue of preserving to address also! Today, I'm making salsa - a spicy hot variety that we have when we want chips and salsa or when we want to toss it over breaded and fried turkey cutlets. Yum! It's an easy and quickly cooked variety that is finished in the hot water bath that canning requires. So here goes ... fresh ingredients, a lot of chopping and mincing, a quick boil/simmer, and into the jars it goes!





Let it sit at least a month and there you go! Spicy Salsa! Oh, mamacita! Muy bueno!

Tomato Salsa - printer friendly



Tomato Salsa
Sterilize:

8- 8 oz. jelly jars
rings and lids to cover them

In a large saucepan, bring to a boil and then simmer for 10 minutes:

2 lbs. seeded and chopped plum tomatoes, small dice
1 large sweet onion, small dice
6 small or 3 large jalapeno peppers, very small chop
4 large garlic cloves, minced
2 large tbsp. fresh cilantro, minced
1½ tsp. cumin
¼ tsp. cayenne pepper
½ tsp. chili powder
½ tsp. salt
1 heaping tbsp. sugar
4 tbsp. tomato paste
1 c. white vinegar
1/3 c. fresh lime juice

Using a ladle, fill jars to within ¼ inch from the rim of the jelly jar, wipe clean the top rim, and place lids and rings atop jars and screw down firmly.

Place in a large pot of boiling water and be sure to cover the top of the jars with 2 inches of water.

Cover and boil for 10 minutes.

Remove the jars, check that the lids are screwed on tightly, and leave on a clean towel-covered counter until the lids ‘pop’ and the jars are sealed.

Store in a cool, dark place for a month and then the salsa has cured.

Note: When you serve the salsa, you can chop fresh mango, pineapple, peaches, or spiced apples. If you sauté the fruit for a moment in just a bit of sugar, the juices are released and the salsa is even more flavorful.

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