But in between this and that I have put up pickled beets, some kosher pickles and zucchini mustard relish that is to die for! Thx Rach!!! It is supposed to go on hot dogs and if you eat hot dogs it would be good....but I don't eat hot dogs...so I need to discover an alternative to just eating it out of the bottle...by itself...plain......mmmmmm...tastes like bread and butter pickles!
And I am a sucker for pickles...I like them almost as much as salsa! Zesty salsa, black bean salsa...mackdaddy's jalapeno salsa, traditional salsa, pcio de gallo.....which qualifies in my book as salsa!, roasted tomato salsa...
you name it we will eat it...though sometimes we pay for it....in the END!
Zesty SalsaMakes about 6 (16 oz) pints or 12 (8 oz) half pints
10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 6 to 8 medium)
2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
1-1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional
6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.)COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3.) 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. Apply band until fit is fingertip tight.
4.) PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
ALICIA'S FRESH SALSA
8 Medium tomatoes, peeled and chopped
½ onion, chopped fine
½ Cup celery chopped fine
4 small jalapeno peppers, chopped
1 green pepper, chopped
½ Cup oil
4 T. red wine vinegar
2 tsp. mustard seed
2 tsp salt
Salt and pepper to taste
Mix well and chill
Variations: add small chunks of avocado, minced garlic or anything else you would like. Fresh garden tomatoes are the best!
Macdaddy's jalapeno salsa
Yields about 3 pints......we quadrupled this recipe!
3 cups, chopped, seeded, peeled, cored tomatoes.....I didnt do any of that.....Just threw it into the blender! as well as the onions and peppers.... smooth restaurant quality that the hubs loves!I win!! but you can follow the directions however you like!)
3 cups chopped jalapenos
1 cup chopped onions
6 gloves garlic, minced
2 tbsp cilantro, minced
2 tsp oregano
1 1/2 tsp salt
1 tsp cumin
1 c cider vinegar
Combine all ingredients in a large pot, bring to a boil, reduce heat and simmer for at least ten minnutes. Ladle into hot jars and process for 15 minutes in a hotwater bath.
And pullleaze don't forget Black Bean and Corn Salsa, you can find the recipe here!
AMAZING! and of course Fresh Peach Salsa.
Now if I could just dance the salsa to work this all off...well the chips that is! Life would be even better!