I canned one batch and left the other fresh. I tasted the canned last night and it is good. But it isn't fresh. Fresh is the only way to go if you have a choice. In the middle of the winter, you don't have a lot of choice though, so canned it is.
I have a salsa recipe that I have loved since Trish O'Neil made in in Alaska. It involves canned stewed tomatoes. It is a GOOD recipe. One you can stand behind with pride. I have always wanted a fresh tomato salsa that was as good and I think I have finally found it! This stuff was super! So super, that after having a vat of it on Friday night, we only have the dregs left. My one complaint with this recipe is that it has a lot of juice. I wanted to drain in out a bit, but some people said they just liked to dip their chips in the juice, not break their chips with a quarter pound of garden veggies. So I left it.
This is canningusa.com's salsa recipe. It doesn't really make sense to me, since the dinner version doesn't seem to be an accurate reduction (18 times the onions and peppers in the canning version, 12 times the garlic, 9 times the cilantro, 4 times the lemon juice). But I don't know. Maybe it is just as good.
|2 cups||18 pints|
|Tomatoes||3/4 pound||14 pounds|
|Garlic (optional)||1/2 clove finely diced||6 cloves finely diced|
|Onions||1/2 diced||9 diced|
|Red Bell Peppers||1/2 diced||9 diced|
|Green Bell Peppers||1/2 diced||9 diced|
|Cilantro||1/3 bunch||3 bunches|
|Lemon Juice||2 tablespoons||1/2 cup|
|Salt||1/2 teaspoon||2 tablespoons|
|Pepper (Optional)||to taste||to taste|
|Tabasco (Optional)||to taste||to taste|
I now have 17 jars of salsa sitting on a shelf. It makes me feel clever. I look at them when I make stupid mistakes.
Salsa in the makin'.
This was Sunday afternoon, about a third gone.
This was supposed to be in yesterday's post, but somehow, it was missed.