Red Salsa

Over the past few years I have been testing different salsa recipes and when it came to the red salsa I had not found what I liked or loved until now....the difference I have found is I like using the lime juice instead of the vinegar that most canning recipes call for. So here it is I love it!!!!

Red Salsa with lime

• 10 quarts of plum tomatoes or in my case any tomatoes I am growing (I prefer seeding them) 
• Pickling salt
• 6 large onions
• 6-8 heads garlic
• 1 lb jalapeno pepper
• 6 large mild bell peppers
• 2 1/2 cups minced cilantro
• 1 (5 1/2 ounce) can tomato paste
• 2 tablespoons lime juice (per 500 ml jar or pint jar)

Directions

1. Deseed and dice your tomatoes (see http://www.youtube.com/watch?v=qI0d2qliO7) this will show you what deseeding a tomato is). 
   
   
2. Dicing the tomatoes fine or deseeding or not does not matter...you can  chop them coarsely but which ever way you choose sprinkle with pickling salt in layers as you go - I try to use about 5 tablespoons.
   
   
3. Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
   
   
4. Prepare your canning jars, lids, sterilize.
   
   
5. Peel and chop onions (I like then fine)
   
   
6. Peel and deseed the peppers, and chop them (again I like them finely chopped).
   
   
7. Peel and mince the garlic and mince cilantro
   
   
8. Mix all the ingredients except the lime juice in a large pot, make sure tomato paste is mixed in well and lump-free.
   
   
9. Bring the salsa to a boil.
   
   
10. Pack salsa into warm sterilized jars
    
    
11. Add 2 tbsp lime juice to each jar
    
    
12. Apply  heated lids and bands, screw down to fingertip tight.
    
    
13. Return the bottles to the boiling water bath and process them for 20 minutes.
    
    
14. Remove, allow to cool, and check seals

Make room for a crunchy cabbage salsa!!!

Upon one of my visits to a small Nevada town to see my Father we stopped to eat at a small Mexican restaurant...they serve their chips with two salsa's a red salsa and a cabbage salsa. My Gardner Guy and I loved it so I attempted to make our own from the cabbage, peppers, onions, cilantro and tomato's he has grown this year. So tonight for dinner we had our taco's, chips and cabbage salsa and the first pickings of the corn he is so proud of!!!

My Gardner Guys Cabbage salsa:

• Cabbage  (purple or green I have used both)
• Onion  (I like green onions the best but any onion works)
• Jalapeno (seeded)
• Cilantro
• Tomato (seeded)
• Salt
• Fresh lime juice
• Cumin
• a little oil
• At times if you have it available I have added any color of bell peppers....just for more color

Directions:

1. Finely chop all of the ingredients and add them to a bowl. Stir to combine.

The amounts you use can vary depending on your preference. Cabbage is the base  so you’ll want to use the most of that and then add everything else to taste. Tomatoes are the typical base for most salsa and really the only reason I choose to use them  here is to add a little color and they add a little extra liquid. Start with a few cups of cabbage, 1/4 cup onions, 1/2  cup jalapenos, 1/4 cup  finely chopped cilantro, 1/2 cup or more of tomato, and bell pepper for color,  the juice of one lime.  Add the lime juice a little at a time... to the taste that you like. Cumin to taste and just a small amount of oil.  For the best flavor make this 30 minutes or so before you plan to serve it to allow the juices to come out and the flavors to blend together. This salsa is best when served fresh but you could store it in the refrigerator for a few days.

I like this salsa so much I use it for the making of taco's...over the ground beef cooked in My Gardner Guy's salsa verde.

Countries like El Salvador, Honduras and Mexico might call this dish Chimo, they would serve it over meats, fish, chicken, beef, and pork...it works well with them!!!
 

Tasty....Black Bean and Corn Salsa....this is a keeper just like My Gardner Guy!!!

A while back while on a trip to New York I came across Black Bean and Corn salsa....I loved it. I have since looked for one I have liked and have not found that one with the wonderful thick sweet tomato flavor. So when I came upon this recipe I knew this was close to what I was looking for. After finishing the product with a few changes I don't think I could of done any better...Great tasty, black beans we grew last year...home cooked tomato sauce, peppers, onions, corn, things we are already growing in the garden!!!

Black Bean and Corn Salsa

4 cups tomatoes, peeled, chopped and drained
1 1/2 cups onions, chopped
1 cup jalapeno pepper, chopped (I use a mixture of peppers grown in the garden)
6 garlic cloves, minced
1 teaspoon black pepper
1 T. Epazote seasoning (If you cannot fine this spice you can use oregano)
1 T. dried Cilantro
1 t. red chili flakes
1 T. Kosher salt
1/3 cup vinegar
1 (15 ounce) tomato sauce
1/2 of a (15 ounce) dried black beans, sorted, soaked overnight, drained and rinsed, then weighed
1 -2 cups frozen corn or fresh (this is up to you the amount)

The night before, sort and soak your dried black beans in enough water to cover them. Leave in a cool place. The next day drain beans in a colander and put back into a pot adding 4 cups of water and cook for 30 minutes on a simmer. Do not boil as it will cause the beans to split.

To continue prepare 8 pint jars, lids and rings by sterilizing.

Once your beans have cooked the 30 minutes, add 15 ounces of the black beans without cooking liquid. Add the remaining ingredients and cook for an additional 10 minutes until the mixture is boiling. Remove from heat and ladle mixture into the hot jars leaving 1" headspace. The extra headspace is for the expansion and beans absorbing some of the liquid. Put on lids and rings and place into a pressure canner.

Process in canner for 75 minutes at 10 pounds for the pints, 90 minutes if you choose to use quarts.

You will find this recipe to be very versatile and you can add more heated peppers for a spicier flavor, or assorted peppers, more dry spices like cumin to add a smoky flavor, or additional vegetables such as green peppers to add more bulk to the chip. I used a tomato sauce that I cooked down thicker and sweeter flavor, rather than a store bought version that usually has a salty or lemon taste.

Tomatillo's I use them for Salsa Verde, Enchilada sauce...but today Green Salsa!!!

Tomatillo Salsa

Makes 6 half-pint jars

3 pounds tomatillos, chopped (weight after husking and washing)
1-1/2 cup chopped onion
5 serrano chiles, minced (not seeded or deveined, unless you want a milder salsa)
1 medium fresno or red jalapeño, minced (not seeded or deveined)
I use a mixture of peppers I have in the garden....
6 cloves garlic, minced
1T ground cumin
3/4 tsp salt
1/4 cup cider vinegar
1/4 cup lime juice

Prepare a boiling-water canner: Fill it half full of water and heat to a simmer. Keep canning jars and lids warm in simmering water.

Combine all salsa ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer 10 minutes. Pass the simmered salsa through a food mill fitted with the largest disc. Return the milled salsa to pan and bring back to a simmer. Adjust salt and seasoning as needed.

Ladle hot salsa into clean, hot jars, leaving 1/2-inch headspace; remove air bubbles and wipe rim. Center hot lid on jar; apply bands.

Place the filled jars in the canner, and bring to a rolling boil. Process at a full boil, uncovered, for 15 minutes. At the end of processing time, turn off heat and raise the canning rack to the upper level and let jars sit above the water for ~5 minutes to gradually stop boiling. Remove jars to a cooling rack, and leave undisturbed until thoroughly cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

I love Salsa Verde....I use it in my meat for taco's....I love the taste and now stay away from all the other taco seasonings. The following is a stronger tasting salsa verde recipe I use just for cooking.

Green Chile Salsa Verde

18 poblano and Hatch chiles (I use a mixture of what I grow in the garden for
Salsa) about 4 cups
10 cups/4 lbs coarsely chopped, husked tomatillos with juice
2 cups coursely chopped onions
1 1/2 cups fresh lime juice (12 limes)
1 cup chopped cilantro
1 cup water
6 cloves garlic, minced
2 teaspoons salt


Directions

1. Place the chiles on a hot grill and roast, turning throughout, to blister the skins, about 15 minutes.
2. Discard the membranes and seeds from the chiles. Chop the chiles coursely and combine with the tomatillos in a heavy nonreactive saucepan.
3. Bring the mixture to a simmer and add the onions, lime juice, cilantro, water, and garlic. Cook over medium heat, stirring occasionally, allow to cook down, reducing the extra liquid and become thicker....
4. Add salt. Stir well.
5. Ladle into hot, clean jars. Cap and seal.
6. Process in a boiling water bath canner for 30 minutes.

Georgie