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SALSA on Prairie Public Radio - click here.
Don't forget - new batch of salsa available at the market on Saturday, August 23 - 8 a.m. till sellout. It's Salsa Season.... so here is a recipe for fresh salsa with all kinds of garden ingredients. If you have an abundance of tomatoes, there's a recipe for canning the fruits of summer below that. And did I really say "Cannable?" Listen to the broadcast and then try your hand at salsa... Fresh Tomato Salsa (Pico de Gallo) Recipe Prep time: 6 minutes Yield: Makes 3 to 4 cups of salsa When using fresh chile peppers always taste first before adding! Some peppers are hotter than others and you really can't tell unless you taste them. Just take a very small taste. You'll be able to gauge the heat of the pepper and will be better able to judge how much you need. Ingredients 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed 1/2 red onion 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste Juice of one lime 1/2 cup chopped cilantro Salt and pepper to taste Pinch of dried oregano (crumble in your fingers) Salsa Recipes for Canning Choice Salsa 6 cups peeled, cored, seeded and chopped ripe tomatoes 9 cups diced onions and/or peppers of any variety (See Notes below) 1 and ½ cups commercially bottled lemon or lime juice 3 teaspoons canning or pickling salt Yield: About 6 pint jars Salsa Recipe for Canning Ingredients 20-22 pounds of tomatoes 3 cups onions, finely chopped 2 cloves garlic, minced ¼ cup fresh cilantro or parsley, finely chopped ¼ cup celery, finely diced 1 cup assorted mild peppers, finely chopped 1 – 4 hot peppers, finely chopped 1 Tablespoon sea salt 1 Tablespoon dried oregano leaf Buy oregano online. ½ teaspoon black pepper 1 teaspoon ground cumin (optional, but recommended) Buy cumin online. 1 cup 5% apple cider vinegar 3 6-ounce cans tomato paste (optional, for thicker salsa)
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I receive many requests for the recipes alluded to on the Prairie Public Radio spots from The Root Sellers farm... So, I'm thinking now that harvest is coming to a close - well not for a couple of months, I will try and get the info for recipes posted here. If I forget, please email me through the contact page. This week I had a request for a cookbook and some pickles. Here is my Grandmother's recipe in her own handwriting... and the Gutes Essen Cookbook is available at Amazon. And here is my pickle recipe.  In last week’s “Baking Bad” episode, Grandma Sue BB created some unusual combinations of sourdough bread including Borschst, caramelized onion and dill pickle.
This week, in search of a better sourdough boule with more evenly spaced add-ins, the garlic scapes were grated fine and mixed in with the dough as it rose the first time. Dill pickles pieces and juice from the jar were used in the dill pickle loaf. As always, there will be plain sourdough boules; cheese and green olive; and caramelized onion flavored breads. The Root Sellers will be at KMART tomorrow morning, Saturday, August 4, by 7:30 a.m. and set up ready to sell at 8 a.m. Unless you are there early, or claim a loaf today, be there as we sold out last week. Grandma Sue BB will also be bringing some fresh green beans, watermelon pickles, chokecherry jelly, sand cherry jelly, Nanking cherry jelly, strawberry and strawberry rhubarb; and Wickles, Hot C’s and cowboy candy. Who knows what else will grow between now and then. So, plan on stopping by … PS: Listen for Sue BB on Prairie Public Radio weekly; if you have a question, let me know and we'll address it on one of our programs. Main Street with Ashley Thornberg and Doug Hamilton HERE: This week, we talked about zucchini. |