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Tuesday, August 4, 2009

Aunt Tar Tar's Salsa



Tar Tar's Salsa
(Aunt Tar-Tar, that's me. A beloved niece's name for me even after she grew up.)

Basic Large Recipe using fresh ingredients. Measurements are after chopping in the food processor.
  • 15-20 c. Tomatoes, Roma are best (squeeze out the juice and seeds to eliminate liquid)
  • 2-4 c. Jalapeno or other hot peppers (removing some of the seeds will cool it down)
  • 1-2 c. Bell or other sweet peppers
  • 2-3 c. Onion/green onion
  • Plenty of Garlic
  • One medium Zucchini (optional)
  • 1-2 large cans Tomato paste (if you want it thick, not juicy)
  • Cilantro (to taste)
  • 1-2 Tab. Cumin, and a little chili powder
  • 1 Tab. Paprika (optional if you use a little chili powder)
  • Oregano, thyme, basil, rosemary
  • Chives
  • Salt ( sea salt preferred)
  • 1/2 c. Vinegar
  • 1/2 c. Lime or Lemon juice
You can adjust the amounts to suit your taste. Eat it raw or simmer the salsa a little and can it either by water bath or pressuring according to your cooker's directions for tomatoes. Use clean, hot jars and lids. Wear gloves when handling the hot peppers! Unless you want to cry and hold your hands in ice water.


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