Tuesday, September 18, 2012

Salsa Virgins

As you all probably know by now, we have had a killer tomato crop this year. As in our six little tomato plants we bought in the spring exploded into tomato producing giants! We have happily (most of the time) been dealing with these tomatoes as they multiply on my kitchen counters. First we made stewed tomatoes, then tomato sauce, and then we moved on to SALSA! Let's just get something out in the open first. We have never ever made salsa before. My mom has never ever made salsa before. I have never ever seen someone make salsa before. So this was all new to us. I got a recipe from a friend, we bought the ingredients and then got to chopping! It all started off so well too. We prepped the tomatoes and then chopped the onions and peppers. Last but not least, the jalapenos. Shudder. We each took two to make the process go faster. After the first one, I started to feel like my throat was scratchy and I couldn't swallow/breathe well. Then my eyes started watering and my nose was all weird. Dan felt it too so we rushed to finish off the peppers. By the end, I had a scarf wrapped over my mouth so that I could breathe. Finally we were done so we washed our hands, threw the dishes in the sink and turned the burner on.

Innocent looking jalapeno peppers
This is really what it should have looked like
 
Salsa ready to boil
OUCH! Here's a little tip for people who don't know any better (like us): Wear gloves when dealing with these little devil peppers. We have definitely learned our lesson and will never make that mistake again. We couldn't touch our mouths, eyes, nose or anything. Plus it also burns. A lot. My hands felt like they were on fire for a good hour. We tried soaking them in milk, washing them with lemon juice and soaking them in olive oil. It was no use, nothing helped and we finally realized that we would just have to wait. Time would be the only thing to fix this dumb move. After about 24 hours they lost most of their spicy taste.

The good news though, we made 10 jars of salsa!

Ta-da!

Isn't it beautiful?
All but one of the jars sealed and we really didn't mind since it allowed us to do some taste testing. It passed with flying colours. So so good with a nice little kick of spice. We may even make it again next year. With gloves.

Yum yum yum!

For those of you who would like to try this fabulous recipe. Here you go. We doubled it and omitted the green chilies since we couldn't find them anywhere.

Salsa

4 1/2 lbs (10 large) Ripe tomatoes, scalded, peeled and chopped

3 Mild green chilies
1 large Spanish onion
1 large green pepper
1 medium red pepper
3-6 jalapeno peppers
5 1/2 oz. tomato paste
3/4 cup white vinegar
1/4 cup brown sugar
1 Tbsp course pickling salt
2 tsp paprika
2 cloves garlic, minced

Chop and Combine all ingredients in large pot. Bring to a boil, uncovered, over medium heat, stirring occasionally. Boil gently for 60 minutes, stirring occasionally, until thickened to desired consistency. Pour into hot sterilized jars. Makes 10 half pints.


1 comment:

  1. Looks delicious!!! I hope our garden does as well as yours next year!

    ReplyDelete