It's Salsa Day!

Today, in an effort to get rid of the *piles* of tomatoes taking up every square inch of window sill (with more on the way, ack!) we are making salsa. And a picante sauce, too, seeing as how when I process stuff in the blender, it winds up a lot less chunky, oh well!

So far I've got 2 oz fridge jars of medium-to-hot and 1 16 oz jar of mild in the water bath. There's enough tomatoes and peppers for probably one more 16 oz batch of hot, then on to making tomato sauce, probably in the next few days.

I have already given away a half dozen tomatoes to family, keep in mind! And eaten some raw, in sandwiches and salads and so on.

I'm thinking 12 plants is a good # for our needs!



Whitewater

Yum! I don't usually can salsa because I LOVE the fresh variety. But right now I have a ton of it. Good thing it keeps for a while.

Whitewater said:

Today, in an effort to get rid of the *piles* of tomatoes taking up every square inch of window sill (with more on the way, ack!) we are making salsa. And a picante sauce, too, seeing as how when I process stuff in the blender, it winds up a lot less chunky, oh well!

So far I've got 2 oz fridge jars of medium-to-hot and 1 16 oz jar of mild in the water bath. There's enough tomatoes and peppers for probably one more 16 oz batch of hot, then on to making tomato sauce, probably in the next few days.

I have already given away a half dozen tomatoes to family, keep in mind! And eaten some raw, in sandwiches and salads and so on.

I'm thinking 12 plants is a good # for our needs!



Whitewater

Click to expand...

Do you have a recipe or do you just wing it depending on what is at hand? I'm thinking it would be a good way to use up all of the partially ripe tomatos I have.

Well . . .

I don't have a recipe per se but I do have a list of ingredients (which is also pretty vague, sorry!)

tomatoes
onion
garlic
lemon/lime juice
kosher or sea salt (and black pepper, if you are so inclined)
cilantro
peppers, all sorts (I like green bells for mild salsa!)

I have discovered that the more tomatoes, the less chunky your stuff will be. Also that you don't need nearly as much cilantro as you think you will, LOL.

You may want to roast/drain your 'maters first, I also discovered that good, juicy tomatoes make terrible salsa because it turns into a liquid.

And, obviously, the more spices you use the hotter it will get, though after a few hours in the fridge, even the mild will perk up considerably, so be careful at first!

Hope this helps!


Whitewater

Anyone know how late you can plant Tomatoes in Oklahoma... I've got several peppers coming in and Wishing I had planted more tomatoes along with them, I've only got one at the moment but he's looking kinda sorry.
thanks

I made salsa too. I used only 2 seranos in the whole batch and it was HHOOOTTTTTTT!

Apparently I am good at growing peppers that can melt the paint off the walls. I didn't even try to use the chilitepins today. I may need a hazmat suit

I've been wondering about that with your Chilitepins, Wife'.

The Serranos I don't consider "over the top" but there's such a thing as too hot.

The Thai peppers are that way for me. I want them in the dish but I don't want to find myself actually eating one! It would only be by accident . . . if they show up on my plate, I have to slide the lil' devils off to the side.

Steve

I was just asking hubby what to do with those little balls of molten fire. We may do some pickling and add 1 or 2 per jar. I have a bunch of quail eggs I need to do something with.

If you're looking for easy salsa, Mrs. Wages makes a great mix. All you add are tomatoes and vinegar. We like the hot salsa better than the regular salsa. It's really not that hot. Sometimes we'll go all out and make salsa from scratch, but the mix is just so EASY. They also make a very good pasta sauce mix.

I always can some to put up for Winter, I need the freezer space for Green Beans and Corn.

So salsa fresh is a summer treat only!!!