Thursday, July 18, 2013

Flashback Friday: Salsa 2 Ways

    Last summer we had a grand total of 50 pepper plants; pepperochini, jalapeno, chili, Tabasco, even a few habanero. This summer we planted much less- two standard rows. Even with 'so few' plants, we are harvesting plenty of spicy peppers in complement to those juicy tomatoes. In honor of this week's flavorful harvest we will flash back to last summer for a look at our favorite salsa recipes.
   As far back as I can remember Salsa and I have had a crazy 'love the heat' relationship. This wonderful passion is shared between me and the farm boy..the spicier the better. Recipes shared here are for mild salsa (if you want firehouse death heat salsa, my son can hook you up!). 
   Two recipes are shared because, well, I have always made salsa one particular way until recently when roasted tomatoes became a wild passion of mine. So, first recipe..our standard fave..second love. Here we go...

Simply Salsa

10 cups chopped tomatoes
5 cups chopped green peppers
5 cups chopped onions
2 1/2 cup chopped hot peppers 
(such as jalapeno)
1 1/2 cup vinegar
3 cloves garlic, minced
3 teaspoons salt

In a large bowl, stir all together mixing very well. Ladle into pint jars (approximately 6) leaving 1/2 inch head space. Process in water bath. 15 minutes. Hint: a food processor is a wonderful friend:)

Simply Roasted Salsa

12 Roma-style tomatoes, halved
3 cloves garlic, peeled
2 large onions, quartered
5 hot peppers
olive oil
1 lime

Spread tomatoes, garlic and peppers on a large baking sheet. Drizzle with olive oil and salt modestly. Roast at 425 degrees for 20 minutes.
Once cool enough to touch, peel skin off tomatoes before pulsing them in a food processor (with peppers, onion and garlic). Add juice and zest of one lime..stir well before ladling into pint jars (about 3). Process in water bath 15 minutes.

   Now, break out the tortillas and roasted meats..I feel a fiesta coming on!

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