Friday, June 10, 2011
Once we collected enough tomatoes from the garden to make the project worthwhile, we set out on our salsa project. Who knew making your own salsa would be so labor intensive? We sure didn't. To be fair, it probably had to do with the dozens upon dozens of tiny tomatoes we had to blanch and peel. Most of the tomatoes in our salsa are from our 'Juliet' tomato plant, which produces grape tomatoes that are bigger than a grocery store grape tomato but smaller than a roma tomato. They don't have much flavor on their own, but they're meaty and are arriving in our harvest bowl daily...so we decided to use them. Next time we'll use larger tomatoes to streamline the process.
Note that this salsa is quite chunky. As pictured, it's the perfect consistency for me--a dig 'n scoop-er. My husband on the other hand, is a dip 'n shake-er. He would probably enjoy a smoother consistency salsa. If that is your preference as well, just chop your veggies finer or use a food processor to get them to your liking. Enjoy!
What's your salsa style? Are you a scooper, a dipper, or something else?
Chunky Garden Salsa (adapted from THIS recipe)
Yield: about 3 pints
5 cups peeled, diced tomatoes**
1 cup diced onion
1 1/2 cups diced bell peppers (mix of red & green)
1/2 cup finely diced jalapeño (remove veins & seeds)
2 Tbl. lime juice
3/4 tsp. EACH of: garlic powder, black pepper, cayenne, cumin
1/2 tsp. chili powder
1/2 tsp. paprika
2 Tbl. chopped cilantro (optional)
1 Tbl. salt
**take out the seeds and liquidy/pulpy part too
Place all ingredients into a saucepan and bring to a boil. Boil gently for 20 minutes. Serve when cool or...
Ladle into 3 pint-sized canning jars and process in a boiling water bath for 20 minutes for longer storage.