Friday, April 20, 2012

Second Harvest: Salsa

I'm beginning to cheer up!  Pulled three of these babies off my pepper plants (the only things that aren't turning yellow in my nitrogen-imbalanced nightmare).  Three peppers aren't enough to can, but they are enough for SALSA!

So, bad light + Iphone + bad perspective =
blurry 4-foot-tall jalapeno.  It was about 4 inches in real life.

Immediately, I had to text SS to get her unreal weekly salsa recipe, which I LOVE.

Her version:
2-3 cans stewed tomatoes, one salt-free (I didn't have stewed)
2-6 fresh jalapenos (I only had 3)
1/4 c. apple cider vinegar

Blend and cook for 10 minutes.

As usual, I didn't have half of the necessary ingredients, so my version looked like this:

My version:
3 15 oz. cans diced tomatoes
1 onion, quartered (stewed tomatoes already have onion in them)
3 fresh jalapenos
2 cloves garlic, mashed
1/4 c/ apple cider vinegar
1 t. salt (my people like a saltier rather than a sweeter salsa, so I added the salt)

I dumped everything in a non-reactive pot and cooked for 45 minutes on medium heat until really soft.  A/K/A I put it on the stove and went outside to do something, started moving dirt, forgot all about the salsa, and came running in to find it almost bubbling over.  Turned out OK.  I think it allowed the more liquid-y diced tomatoes to reduce down.  Blended everything with a stick blender.  Then had to leave, so pot sat to come to room temp for a couple of hours.  It thickened up a little and is now completely perfect.

Me gusta!

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