I was gonna . . . September 6, 2012Posted by Toy Lady in Cooking, Garden, Home, mirth & woe.
I was going to tell you all about the lovely salsa we made the other day. Not with my own tomatoes, alas, but a basket I picked up at the Public Market.
My tomatoes are evidently on strike or something – I don’t know what their deal is.
I mean, I watered them religiously for most of the summer, went out and talked to them, staked them – I even gave them the lion’s share of the compost! Yet still they disappoint me.
So as I was saying, I was going to tell you about this salsa, not that there’s much to tell – as salsas go, it was pretty standard. Peeps’s salsa preference is usually the “hot” version of Pace Picante, so we do our best to imitate that. We’re not exactly there yet – but we’re close!
The basic “stuff” in the salsa is all there – onions, peppers, garlic, salt, dried minced onions (really!) and chili powder (seriously!) – plus some white vinegar.
And, of course, the tomatoes!
Because Peeps is the salsa expert in the house (that, and he’s the one who actually uses it most often), I defer to his preference to have the tomatoes pureed.
From there, it’s a simple matter of cooking the salsa down until it starts to thicken, then it gets ladled into pint jars.
Ideally seven of them, since that’s how many will fit in the canner!
We used the boiling water bath method – make sure the jars are in a pot that’s big enough to cover them with water by at least an inch, bring to a boil, and process for 15 minutes. How much simpler can it get?
We find that a couple of batches of this salsa – that would be 14 pints – will last the better part of the year. It’s getting better every year, and, not surprisingly, I can make at least one batch for about what a single jar of salsa would cost me to buy – and mine are bigger jars!
To make 7 pints of salsa, I used:
- 6 lbs. ripe tomatoes
- 3 large onions
- 3 large cloves garlic
- 10 seeded jalapenos
- 2 seeded poblanos
- 2 Tbsp. chili powder
- 1/4 c. dried onion
- 3 tsp. kosher salt
- 2 c. water
- 3/4 c. white vinegar
So anyway, I was going to tell you all about this, and, well, it seems that, while the second batch of tomatoes is processing, I’ve done just that! I guess I’ll tell you later about how we were going to grill chicken Tuesday, but it was pouring, so we decided to bake it instead, only when we turned the oven on, it just . . . wouldn’t. And I can tell you another time about the batch of peach jam I made with no pectin and very little sugar – and it still jelled! And, of course, the boxes of tomatoes that I brought home from my mother’s house on Labor Day that have been littering the dining room, until it was clear that they weren’t going to last another day – who knew they’d ALL need to be processed Right This Minute?
Don’t you love harvest season?