RECIPE: Zesty Salsa

This salsa was a big hit at holiday parties this past year. Just the right amount of tang vs. zing! 

I originally found this recipe in the instruction booklet that came with my Presto Pressure Canner. I tweeked it by specifying jalapeno peppers, and adding Tabasco for an extra kick.

INGREDIENTS:

10 c. Tomatoes, peeled/cored/seeded/chopped (about 6 lbs.)

5 c. Green Peppers, chopped/seeded (2 lbs.)

5 c. Onion, chopped (1.5 lbs.)

2 1/2 c. Jalapeno Peppers, chopped/seeded (1 lb.)

1 1/4 c. Apple Cider Vinegar

3 Cloves Garlic, minced

2 Tbsp. Cilantro, minced

1 Tbsp. Salt

1 tsp. Tabasco

Combine all ingredients in a large saucepot. Bring salsa to a boil, reduce heat and simmer for 10 minutes. Ladle hot salsa into jars leaving 1/4" headspace. Process in a hot bath canner for 15 minutes. Yields 6 pints.

*For larger batches, we use a Norpro Sauce Master with a Salsa Screen attachment to process the tomatoes. Simply rough chop the tomatoes, throw them in the hopper, turn the crank and DONE!

How to Harvest Dill and Cilantro Seed

Dill and Cilantro are both annual herbs that are easy to grow, harvest, and can be used in a number of dishes. Dill is probably most known for pickling, Cilantro for salsas.







I made this video last year, before we had this blog. Since it's that time of the year, I thought I'd re-share.



One change I have made in harvesting is choosing to gently roll the dried heads between 2 sheets of paper to dislodge the seeds from the stems, rather than using the back-and-forth cups method for the seed I'm saving just for re-planting.