Hi, looks like you have a nice batch of cooked salsa. Mom wondered what your recipe is. She has a couple of her own and we are looking at doing up some also. We don’t have many tomato plants (only 4) and even with a bit of loss to weather they are producing more than we can comfortable eat.
Well, I used a recipe from “The Salsa Cookbook” by Jacqueline McMahan but to me recipes are just guidelines, you know. Basically about 4 pounds of tomatoes, some roasted chili peppers, about 2/3 cup of rice or apple cider vinegar, lots of garlic, a couple onions, chili powder, garlic salt, some oregano, and a bit of tomato paste so it all binds up nicely. I toss the tomatoes and peppers under the broiler to get the skins loose, give ’em a water bath to cool them and peel off the skins, strip out the seeds, chop ’em up, and let the tomatoes sit for a bit in a strainer with a dash of garlic salt over them which helps get some of the water out. While they’re sitting, I oil and fire up the pan, toss in chopped garlic and onions, let them get nice and toasty, then throw in the tomatoes and vinegar and spices and such and let it all cook down. This time I added in a bit of habenero sauce and some peach/mango hot sauce I had laying around, so it has a nice fruity taste to it. Then the peppers for the last ten minutes or so and stire in the tomato sauce to bind it up. That’s it!
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Hi, looks like you have a nice batch of cooked salsa. Mom wondered what your recipe is. She has a couple of her own and we are looking at doing up some also. We don’t have many tomato plants (only 4) and even with a bit of loss to weather they are producing more than we can comfortable eat.
Um, there are recipes? ;^)
Well, I used a recipe from “The Salsa Cookbook” by Jacqueline McMahan but to me recipes are just guidelines, you know. Basically about 4 pounds of tomatoes, some roasted chili peppers, about 2/3 cup of rice or apple cider vinegar, lots of garlic, a couple onions, chili powder, garlic salt, some oregano, and a bit of tomato paste so it all binds up nicely. I toss the tomatoes and peppers under the broiler to get the skins loose, give ’em a water bath to cool them and peel off the skins, strip out the seeds, chop ’em up, and let the tomatoes sit for a bit in a strainer with a dash of garlic salt over them which helps get some of the water out. While they’re sitting, I oil and fire up the pan, toss in chopped garlic and onions, let them get nice and toasty, then throw in the tomatoes and vinegar and spices and such and let it all cook down. This time I added in a bit of habenero sauce and some peach/mango hot sauce I had laying around, so it has a nice fruity taste to it. Then the peppers for the last ten minutes or so and stire in the tomato sauce to bind it up. That’s it!