Wednesday, August 28, 2013

Fresh Salsa

With fresh ingredients available from the garden and a food processor, it is easy to whip up a batch of fresh salsa. This is my simple go to recipe:
Fresh Salsa 
1 1/2 lbs Paste Tomatoes
1 Anaheim Chili Pepper
1-2 Jalapeno Chili Peppers
1/8 cup Onion, chopped
1 clove Garlic
1/4 cup Cilantro
1 teaspoon Lime Juice
1/8 teaspoon Sugar
1/8 teaspoon Salt
1/8 teaspoon Ground Cumin 
Blanch and skin tomatoes. Wear gloves and remove seeds and membrane from Anaheim Pepper. Keep Jalapeno seeds if you want a hot salsa. Give vegetables a rough chop, add all ingredients to food processer, and pulse until the consistency you like (I like mine smooth with no chunks). Test seasoning with a tortilla chip and adjust as needed. Refrigerate for a least an hour to allow the flavors to blend. Serve with tortilla chips. Store extra in refrigerator. Makes about 3 cups. 

I usually fill one-pint jar and a small bowl and refrigerate. This will last for a while in the fridge although I have to say it doesn’t last very long in our house. But it is easy to make another fresh batch as needed.

This is not a recipe that can be canned safely. I use Ball's Zesty Salsa recipe when preserving a large batch of salsa.

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