Wednesday, July 8, 2009


It’s firecracker time around here. Time to make salsa.

First, I wash, skin, and seed all the tomatoes that make the grade. Those that don’t get sliced up for salads, sandwiches, and just plain eating.DSC_1066_1262

Next, I pull on some latex gloves. These serranos will leave your fingertips thumpin’ if you don’t take cover. I simply wash them, cut off the stem, and chop the rest. I use a combination of red and green serranos. Any remaining peppers can be stuffed with cream cheese, wrapped with bacon, and baked at 375 for about 20 minutes.DSC_0962_1154

After I’ve coughed and hacked from inhaling the peppers, I chop up peeled garlic and onions. Now the kitchen is beginning to smell great.DSC_0669_902

I bring the hot delight to a boil and simmer for about 15 minutes. Yesterday I used 1/2 pint jars. I added 1/4 teaspoon of kosher salt to each jar (They need to be scrumptiously clean and hot.) before ladling in the salsa. Use a non metal spatula to run around the side of the jar to release any air bubbles. Wipe the rims with a clean cloth. Place the lid on the jar and screw the ring on nice and tight. Process in a hot water bath according to your canning instructions. I let these sweeties soak for 30 minutes. Remove the jars to a towel out of any draft. Cover the lot with another towel to make sure there isn’t any sudden temperature drop. Use towels incase any jars crack open. Sit back and listen to the seals “pop” tight to the jars. DSC_1119_1339

Viva! Es muy bien.


Maureen said...

Ooooh that looks SO yummy! We are waiting patiently on our masses of GREEN tomatoes. As soon as they start turning I will be making salsa....yea!

I did have to giggle at your 'sudden temperature drop' comment we ever get those in the valley?

Rowena said...

I was looking for a little inspiration and I think I've found it. The photo of the jars did it for me, now if only my tomatoes would hurry up and ripen!