With tomatoes and peppers taking over the empty spaces in my kitchen, sauces and salsas are the order of the day most days. The lion’s share of the tomatoes become pasta sauce for the quick winter meal. With or without meat added on serving day, spaghetti or penne cooked al dente and a salad or green beans sauteed in olive oil with a splash of lemon juice and sometimes a chunk of bread if I have been baking.
Another couple dozen jars will be canned tomato chunks with green chilies for using when I make my prize winning pot of chili on a cold eve.
Hubby and Son#1 love salsa, fresh or canned, green or red. I have made one batch of tomatillo/jalapeno salsa and will make more with the next harvest of tomatillos. Pico de Gallo is always welcome, but only happens when everything is fresh from the garden. This year, I am going to try canning my own salsa as the brand of choice here has risen in price to nearly $5 per pint. To make this, I am going to use the one referenced in yesterday’s XXX hot sauce post. We were visiting our cousin at their casa in Mexico and they have a husband and wife staff. He cares for the grounds and does maintenance, she cleans, deals with linens and if you purchase food, will prepare breakfast and dinner for you for a very small fee. If you want a great place to visit, check out http://www.Casadelplatero.net . Our cousin likes his salsa too and this was served with breakfast and dinner’s in.
Casa del Platero Salsa
2 medium tomatoes, cut in half
1 medium onion cut in halves or quarters
2 jalapeno peppers cut in half lengthwise
2 cloves garlic
salt and pepper to taste
In a skillet in a small amount of cooking oil (I use Olive or grapeseed) cook the tomatoes, onion and peppers cut side down until lightly browned and softened. Add garlic and cook just until fragrant, don’t let it brown, it gets bitter. Place all in a blender or food processor and blend until a chunky salsa consistency. Salt and pepper to taste. May be served warm or chilled. It will keep for a week or two in a jar in the refrigerator. If you want it less spicy, just use less jalapeno, if you want more fire, add more or add a half of a habanero pepper.
As I plan to can it this year, I will add 1 Tbs lemon juice and 1/2 tsp pickling salt to each hot pint jar before spooning in the salsa and will water bath can it for 25 minutes (I live above 2000 feet so adjust to your altitude) or pressure can it for 15 minutes.
The remaining tomatoes will be eaten fresh or canned plain for those days when I just need canned tomatoes for a recipe. It looks like a bumper crop this year.