Salsa Newsletter

Tomatoes, peppers, and onions oh my!

It must be salsa making time.

Gardens and farmers markets have plenty of salsa making ingredients this time of year. Here a few of our favorites and some new ones I want to try. Hopefully, you'll want to try some too.

A few tips:

            - When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned and to keep the pepper oils from getting on your hands and then being rubbed in your eyes.

            - Chop and freeze tomatoes, peppers, and onions a little at a time as they are ready from the garden to use in your canning recipes.

Fresh Salsa Recipes

Tomato, Mango, Avocado Salsa

1 mango - peeled and diced 1 medium avocado - diced 3-4 medium tomatoes, diced 2-3 Tbsp green pepper, diced ¼ cup chopped red onion 1 can black beans, rinsed and drained	1 cup frozen corn, thawed 1-2 Tbsp chopped fresh cilantro 1 clove garlic, minced ½-1 tsp salt 2 Tbsp fresh lime juice

Mix all ingredients together and refrigerate for at least 30 minutes to allow flavors to blend. Serve with tortilla chips.

Source: Original recipe by Tamara Price

Fresh Garden Veg Salsa

3 large tomatoes, chopped

1 cup chopped cucumber

1 medium bell pepper chopped

3/4 cup chopped zucchini

1 small onion chopped

1/2 cup fresh cilantro, chopped

1 jalapeno pepper, seeded and finely chopped

2 Tbsp olive oil

1 Tbsp white vinegar

3/4 tsp pepper

1/2 tsp salt

1/2 tsp ground cumin

Combine all ingredients in a large bowl. Toss to combine. Store any leftovers in a covered container in the fridge for 1-2 weeks.

Source: http://www.tasteofhome.com/Recipes/Garden-Veg-Salsa

Canned Salsa Recipes

Salsa

16 cups paste tomatoes, chopped finely (I put mine through the food strainer with the salsa attachment

10 Anaheim peppers, chopped finely
9 jalapeno peppers, chopped finely (I remove most of the seeds so it's not too hot)
3 green peppers, chopped finely
3 yellow onions, chopped finely
3/4 - 1 bunch cilantro, chopped finely
4 tsp garlic powder
1 1/3 cups white vinegar
2 1/2 Tbsp salt
1 cup ultra jel or ultra sperse
1 Tbsp cumin, optional
2 Tbsp oregano, optional

Combine all ingredients in a large stock pot.  (I used a food processor to chop all the peppers and onions.) I like to add my ultra gel with everything in the beginning.  Then bring pot to a boil.  Ladle hot salsa into clean jars and process for 20 minutes - timing might need to be adjusted for your altitude.  This will make about 6 quarts. 

Processing Time:
20 minutes 1,001 - 6,000 feet

25 minutes above 6,000 feet

*You can chop tomatoes, peppers and onions as they are ready to pick from the garden and then freeze until you have enough to make a batch. I usually triple the batch and just get a bunch done in one day.

Source: All Things Provident by Tamara Price

Salsa Verde

Makes about 6 (8 oz) half pints

This spicy green tomato salsa certainly isn't a traditional salsa verde, which is usually made with tomatillos, but we think it's every bit as delicious. Enjoy it with grilled meats and fish or straight from the jar as a dip for tortilla chips.

7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to10 jalapeno, habanero or Scotch bonnet peppers, seeded and finely chopped 
2 cups chopped red onion (about 2 large) 
2 cloves garlic, finely chopped 
1/2 cup lime juice 
1/2 cup loosely packed finely chopped cilantro 
2 tsp ground cumin 
1 tsp dried oregano 
1 tsp salt
1 tsp freshly ground black pepper 
6 (8 oz) half pint glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 
2.) COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes. 
3.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 

*Use from 5 to 10 hot peppers to reach the level of heat you desire.

Source: http://www.freshpreserving.com/recipe.aspx?r=33

Green Tomato or Tomatillo Green Salsa

• 5 cups chopped green tomatoes or tomatillos
• 1-½ cups seeded, chopped long green chiles
• ½ cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper

Yield: About 5 pints

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded. If using green tomatoes, just wash, remove stems and chop.

Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

• Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

The jalapeño peppers do not need to be peeled, but seeds are often removed.

Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1.

Table 1. Recommended process time for Tomatillo Green Salsa in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	25

IMPORTANT:
The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

Source: http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html

Farmgirl Susan's No Sugar Green Tomato Relish (Similar to Salsa Verde)

Makes about 3 pints
Recipe may be doubled; increase cooking time by 10-15 minutes

2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as Granny Smith, cored and chopped
6 garlic cloves, finely chopped
1 cup 5% acidic apple cider vinegar (or less, see note below)*
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender  or in a traditional counter top blender, in batches if necessary, until still somewhat chunky. Don't over mix; you don't want it smooth.

If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a waterbath canner. Store in a cool, dark place.

*Note: The 1 cup of apple cider vinegar called for is to ensure that this is safe for waterbath canning (green tomatoes are acidic, but the other vegetables lower the overall acidity—1 cup is plenty), but if you're planning to store yours in the fridge—where it will keep for several weeks without processing—and are concerned it might be too much vinegar for your taste, you can safely decrease the amount of apple cider vinegar to 1/2 cup, or even less.

If you want to give jars of green tomato relish as a gift without having to process them, just make sure the recipients put the jars directly into their refrigerator.

Source: http://www.farmgirlfare.com/2005/09/saving-harvest-green-tomato-relish.html

Tomatillo Green Salsa (or use green tomatoes)

• 5 cups chopped tomatillos
• 1-½ cups seeded, chopped long green chiles
• ½ cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper

Yield: About 5 pints

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded. If using green tomatoes, just wash, remove stems and chop.

Preparing Peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

• Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

The jalapeño peppers do not need to be peeled, but seeds are often removed.

Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1.

Table 1. Recommended process time for Tomatillo Green Salsa in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	25

IMPORTANT:
The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html