Replies to post #2408 on ~SUSTAINABLE LIVING FOR CHALLENGING TIMES

[**D*A**]

Hi Buddy! My wife and daughter have been babysitting our new niece. I got a call from my daughter asking if we could make salsa again tonight when they came home? It was a good feeling. Any knowledge on food preservation is priceless in dire times. My family has canned and frozen fruits and veggies ever since I can remember. Its just what we do, natural as the day is long. It thrills me that my son and daughter both take an interest.

This was our first attempt at making salsa. My wife got a recipe that was titled "Sweet and Spicy." We canned 6 pints for starters. Its just as well. Sweet and spicy was entirely too sweet. Tonight's batch will have much less sugar. We will tweak it until I get a recipe that I won't be ashamed to share.

My little 99 cent for a 4 pack of super chiles was a good buy. They are hot little boogers but just right in small quantities to liven up the sinuses and give the salsa just the right zip.

I've picked a few of the long slender black eggplants. The Japanese Hybrid's are just about ready. They are long, slender and white. I'm curious to try them, this was my experimental plant this year.

We found that we prefer the long slender black variety, (I want to say Jubilee?) over the bulbous "black beauty." They tend to be sweeter and less bitter.

My grandmother was a product of the great depression. She didn't waste a single thing. Including water! I can remember her coming over to the house when we would clean chickens. She would have a plate of something, I didn't dare ask what it was. Like I said, she wasted nothing. She would roll over in her grave if she saw my wife and kids and how wasteful they can be. They have never been "hungry." If you ask them they have, they have no idea what it's like to be hungry. I feel its my duty and obligation to see to it that they don't either.

[**D*A**]

Here is a simple little salsa recipe that makes about 6 pints, with enough leftover to munch yourself silly. We made this today and it was most excellent.

Peel and dice 7 cups of tomatoes, drain excess juice.

chop 3 large green peppers

chop 1 medium onion

we used 7 super chile peppers finely chopped for spice, we agree that the heat would be rated about medium. Adjust for your personal preference.

2 cloves finely chopped garlic

1 tsp cumin

3 tsp salt

1 tsp paprika.

mix all chopped ingredients together in a saucepan and bring to a boil. Boil until the salsa thickens and the desired consistency is achieved (approx 30 minutes). Scoop contents into pint jars while hot. Add canning lid and screw on collar. Let sit at room temp for approx. 30 min until you hear the lids ping. The ping lets you know the lids are sealed and the canning process was a success. If the lid doesn't seal, immediately remove the contents and properly dip with an appropriate chip of your choice.

[IxCimi]

Best salsa around...

Throw your tomatoes, peppers, onions, peeled garlics on the grill after tossing around in a zip lock bag with a bit of vegetable oil.

Char the skins, throw into food processer with a bit of Mexican Oregano, salt, lime juice, lime zest and let 'er whirl. Chop or purée to your preferred consistancy. Ladle into canning jars and process like tomato sauce.

Voilà, simplifique!