Sunday, April 22, 2012

Salsa with Home Canned Tomatoes

Salsa - it's what for dinner. At least that was what I thought after I graduated college and was living in New York City. Salsa, jalapeno corn chips, diet coke and cigarettes was a standard meal. Yikes! Glad to have left my 20s behind and moved on to better food, among other things! But I still adore salsa, so it shows up in my meals whenever possible; with burritos, tacos, quesadillas, and yes, simply with chips as well.

While I am not opposed to buying salsa, it is a lot of fun to make it at home and do it your way. My way is heavy on the chilies and cilantro with a squeeze of lime and a dash of cumin and sugar to balance it all out. Whiz it all in the food processor and you have spectacular salsa sitting in your fridge made by you!

True salsa differs from pico de gallo since the tomatoes are cooked rather than raw. Since I had just canned a few pounds of tomatoes, this salsa was a breeze to whip together. You can of course use canned tomatoes you buy at the store.

If you plan to make a large batch and wish to can it, follow canning directions for sterilizing jars and lids and process the salsa-filled jars in a hot water bath for 15 minutes for pint size jars and 25 for quarts.

Salsa with Home Canned Tomatoes
(makes 3 pints)

3 pints (48 oz) canned tomatoes (DIY Canned Tomatoes)
2 cups fresh cilantro (stems and all) loosely packed
2 cloves garlic
1/2 cup onion, diced
1-2 tablespoons roasted chilies (anaheim, jalapeno if you DIY) or from canned chilies
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground cumin
1 lime, juiced

Place all ingredients in food processor and pulse until well combined. You may have to do it in batches depending on the capacity of your food processor bowl. Taste and adjust for seasonings.


Recipes currently inspiring me:

Cauliflower Bites with Cheddar Mustard Dipping Sauce at Cinnamon Spice & Everything Nice
Spicy Lentil Soup at Omenaminttu (Apple Mint)
Irish Cream Cheese Cake at Chez Cayenne

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