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.
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
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
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)
Sue B. Balcom
Writing, or maybe talking, comes naturally to me and under the guidance of a great newspaper editor I have acquired skills that led me to author four books.