The first in a series of posts that bring together the two sides of my blog: Food and technology. I’ve asked the great and the good from the web standards community to share their favourite recipes.
- 20lbs Fresh tomatoes (I prefer the Roma< type).
- 24 Assorted hot peppers (ideally JalapeÃ±o, but any hot pepper will do).
- 6 Medium sized onions.
- 12 Tomatillos.
- 4 Cloves of garlic, peeled.
- 4tbsp Salt.
- 1cup Vinegar.
- 3/4cup Olive oil.
- 1/4cup Sugar.
- 1/2cup Each of fresh cut Basil, Cilantro, & Parsley leaves.
- Bring a large pot of water to a boil. Drop in tomatoes to scald briefly then drain and remove skins. Chop finely and transfer to a large colander.
tops off peppers and chop coarsely. Add to the tomatoes.
- Chop onions, garlic, and tomatillos finely, add to tomatoes.
- Stir in salt and allow to sit and
drain for 2 to 3 hours (this reduces the water content and leaves you with more tomato ‘meat’).
- After draining, give a few good stirs, then add the oil, vinegar, sugar and herbs. Transfer to a large pot and cook over Medium heat until it bubbles.
fresh or pack into hot, sterilized jars and process for canning.
I’ve had this recipe for years now: I don’t recall exactly where it came from, but I dug it out of one of my mother’s old recipe books back in the early
In those days I owned an old house in the country (just outside of Ottawa, Canada) where I had a silly-sized vegetable garden – it measured something like
12 ft X 40 ft and I grew so many tomatoes and hot peppers that I harvested them in a wheel-barrow (in fact, I ended up growing all of the ingredients for
this recipe in my garden, including the garlic and herbs). Each Autumn I would settle into a production-mode weekend where I canned dozens of quart Mason
jars of this salsa – enough to supply me for the full year and also give away to family, friends and neighbors.
While the fresh salsa is great straight out of the pot, I found that the canned salsa mellowed and melded the flavors, which I preferred. Enjoy!
This entry was posted on January 15th, 2012, and filed under Recipe book.