Saturday, September 02, 2006

Can you do the Salsa can-can, can you do the...

It's Salsa day around here. That's Salsa with a capital "S" cuz it's an event of some importance around here. Two years ago we made enough for two years...sort of. Ran out in May, I think, and it's been La Restaurante or something less wonderful than home-canned for several sad months.

The Recipe:

12 cups of tomatoes that have been blanched/peeled, cored, and chopped
3 cups chopped onion
1/2 cup of bottled jalapenos, packed down in the measuring cup (I blender these with the lime juice)
[More or Less jalapenos, or fresh, I just happen to use bottled]
1/2 cup lime juice
1/2 cup lemon juice
A bunch of chopped up fresh cilantro. How much? I don't know. Lots
1 tbsp salt
1 14oz can tomato sauce
1 14oz can tomato paste

Combine all ingredients in large heavy saucepan and bring to boil. Reduce heat and simmer, uncovered for 30 min. Stir often. Spoon into clean canning jars (I use pints), wipe rims, adjust lids and process in boiling water for 20 min. Makes 7-9 pints, depending.

You can make the recipe smaller or bigger with no problems.


junior_goddess said...

Next time you run out, use this-

1 can tomatoes (whole or chopped, no big deal either way)
1 small onion
1 jalapeno (because it's REALLY hard to guess how hot they'll be)

Process the onion in the food processor-it should be chopped/grated fine. Throw the jalapeno in while you are at it. (If you want cilantro or garlic, now is the time to throw it in.) When it's all grated up, throw in the tomatoes. Pulse until it's as chunky or smooth as you like it.

Uli said...

Hmm........ sounds good. Hello from another Lower Mainland blogger - I just came here through a link from another blog and thought I'd say HI!!!

jayne said...

Hi uli, I stopped by your site too -- gorgeous shawl and kids! Come by anytime.