09 November 2011
Yes, the picture is my before picture of my latest salsa creating festival (at least that's what I called it).
I have had a couple of requests for the recipe for salsa for little more than being able to can the tasty vitamin rich goodness. I decided to give in and provide it for the readers that ... well, care.
2 Large Tomatoes
1 medium white onion (or 4 pearl onions)
1 bulb of garlic (not a clove which is the smaller portion of the bulb)
2 Serrano peppers or 3 Jalapeño Peppers (if you like it hot add more)
1 shallot (my secret ingredient)
1 bunch cilantro
2 limes (don't get firm ones as you are only using the juice)
2 tablespoon salt (salt to taste)
Basically, the next part is real simple. Dice tomato, onion, garlic and shallot. Ensure that all juices from the tomato make it into the bowl. Slice peppers and add. For hotter salsa, leave seeds and veins in peppers. For the cilantro, ensure the bunch is whole. Grab it at the middle and cut just below where the leaves stop. Chop leaves finely. Squeeze the juice of two limes and salt to taste.
It is a fairly simple recipe. I hope you enjoy.
As for the canning portion, I take a fresh batch and throw it in a wide mouth jar and wait for the magic to happen. It is great off season when I really get a hankering for salsa and even a few jars in my food storage.
By the way, this is the aftermath.