A Guest Post from
Mia, with
notes from Me, Chef Julia. :)
(Julia) Mia posted this recipe on her blog, Aspiring Homemaker, in late summer last year, just when all her tomatoes from her garden were ripe. This is a great way to use them! My mom and I made this salsa and it was the BEST salsa I have ever had! I highly reccomend this recipe!(Mia's Post)
We've had an abundance of Tomatoes (better boy, cherry, and beefsteak)So now is the perfect time for salsa! This was an all-day process, at a steady pace it took me a little under 3 hours :)
1. Bring pot of water to a rolling boil !
2. Here are all our Tomatoes; Out of these I picked out a total of 21 tomatoes to Blanch. They must be ripe & firm, or they'll end up mushy!
3. I dropped them in [the boiling water] 5 at a time, then after 30 seconds I removed them, then put in a new batch.
4. Place the hot tomatoes into a "cool bath" which is a bowl of ice water--this helps remove the skins.
5. Start Multitasking! Blanch, Cool, then Peel!
6. This is what the tomatoes should look like after peeling them--it took a while, about 30 minutes.
Chop...
Dice...
I did large chunks for "chunky salsa". You can dice small, but prepare for it to be a smoother, restaurant style salsa :)
(Julia)Mia drained hers, I didn't.
7. Chop 2.5 cups of Onion (about 2 Large yellow/sweet onions)tip: To cut down on tears, try wearing sunglasses! Make sure they fit securely, and it will cut down on the "running outside blinking" episodes~! lol plus, you'll look quite fashionable in the kitchen! :)
8. Add Onion to the diced Tomatoes!
Let's add some green to the mixture...
9. Chop 1 cup of Green Pepper (I used 3 small peppers) and 1 Jalapeno!
(Julia)- NOTE> DO NOT TOUCH the jalapeno seeds with your hands! My mom's fingers stung and burned after chopping the jalapeno because she didn't realize the seeds could hurt you... If this happens to you, one way to relieve pain is to soak your fingers in a bowl of milk. Weird, but it works. :)
10. Mince 6 cloves of Garlic, then add it to the mixture !
11. Mix all ingredients together --
12. Add 2 tsp of Cumin, 2 tsp Black Pepper, 2
Tbsp Sugar and 1/4 tsp Salt
13. Mix 2 (6 oz.) cans
(Julia - or one 12.oz can) of tomato paste with 1 cup water {a little bit at a time} Then add to Salsa!
14. Last but not least, add in 1/3 cup vinegar, and (optional) 1/3 cup ketchup
(Julia- I didn't use the ketcup)
15. Enjoy!
It makes a HUGE batch, around 10 cups or maybe a little more. The cumin adds the "mexican" flavor, and that Jalapeno puts in a little zing! It isn't too spicy though! :) I put 3/4 of the Salsa into bags and into the freezer for later! Yum, I'll have to make this again!!
Julia- I also added some corn and black beans for extra fun! :)A GREAT BIG Thank You to Mia for allowing me to use this recipe! :)
A guest recipe from Miss Hannah
