I'm finally getting around to posting about the recipe I used over the weekend to make some delicious salsa! I knew I wouldn't get a chance on Tuesday because we had a very busy evening. Right after work we had a secret special errand to do (which I'll get to at the end) and then we went to our homebuying class! The class was really interesting and kind of depressing. Basically we came out if it thinking, "Man, we are never going to be able to buy a house!" But I'm sure things will improve. I just know it! Anyway, we didn't get home until really late, at which point I collapsed into bed with no further thought of blogging. Then last night I collapsed on the couch in a similar fashion, after making some yummy pesto risotto from this book, again. Anyway, who can even think about blogging with a tummy full of risotto and kittens sleeping on you? Seriously. I mean, if you could crawl out from under there (especially with a headache, which I had) then you are a stronger person than I, and much more resistant to cute!
So! Here it is, finally. Our salsa came out a little on the bland and too-tomatoey side, but I think that's largely to do with us completely forgetting to measure the tomatoes until it was too late and we'd already dumped them into the pot with everything else. Oops. We didn't think we had enough so we added some more at the last minute, and I think that was probably a mistake. I must add here that when canning it is very important to follow the recipe exactly. (Do as I say, not as I do!) There are reasons for doing things exactly like they say and even if you're not sure what they are, do them anyway. It could make the difference between a winter full of yummy home-preserved goods and a winter full of spoiled jars of inedible food, or worse, botulism. Yay botulism! So! Don't substitute ingredients or change the amounts of things unless you've been canning and preserving for long enough to know what you're doing and know that it's OK. Please! Thank you!
Fresh Vegetable Salsa
from the Ball Complete Book of Home Preserving
7 cups fresh tomatoes, chopped, cored and peeled*
2 cups onion, coarsely chopped
1 cup green bell pepper, coarsely chopped
8 jalapeños, diced (remove the seeds if you're a baby about spiceyness)
3 cloves garlic, minced
1 can tomato paste (5.5 oz.)
3/4 cup white vinegar
1/2 cup loosely packed finely chopped cilantro
1/2 tsp. ground cumin
In a large stainless steel saucepan, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.
Meanwhile, prepare canner, jars and lids. (I'm going to write a post about how to do that in the very near future. I promise. It's just a little more than I can get into here at work...shhh...)
Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Makes about 10 8-ounce or 5 pint jars.
*To easily peel the tomatoes, dip them in boiling water for about 30 seconds then remove with a slotted spoon and immediately plunge into a bowl of ice water. The skins should slip off easily after that.
So that's what it looks like when it's done! Not bad! I'd love to try another recipe, maybe one with fruit in it - anyone have a favorite?
And, in case you didn't notice the pretty ring on my finger, or just didn't think anything of it - we're getting married! That was our secret special errand that we had to do after work on Tuesday - pick up a big hunk of sparkly, ooh yeah! It's really gorgeous and I love it! And the boy who gave it to me! Wheeee!
