Jerry's Thoughts, Musings, and Rants!

Everybody Salsa

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Last weekend Paul and I had our annual salsa making day. We set aside a full day for the necessary chopping and cooking. I used to make this recipe on my own and I can tell you it is far better to make with someone to help out! I've used this recipe for almost 15 years and have it down to perfection now.

We double the recipe and it makes about 30 pint jars. We use this salsa for far more than just dipping chips. You can serve this salsa with burgers or grilled cheese sandwiches, or mixed with cream cheese as a dip. Spoon it over popular Tex-Mex dishes such as burritos.

This recipe is based upon one which originally appeared in Canadian Living magazine.   

Tomato Pepper Salsa

8 cups (2 L) chopped peeled tomatoes (use Roma tomatoes for a thicker salsa)
4 cups (1 L) chopped cubanelle, Anaheim or sweet banana peppers
2 cups (500 mL) chopped onions
2 cups (500 mL) cider vinegar
1 cup (250 mL) chopped sweet red peppers
1 cup (250 mL) chopped seeded jalapeno peppers (use gloves when chopping. We add some scotch bonnet peppers for extra kick. Increase or decrease based upon your heat preference)
4 cloves garlic, minced
1 can (5-1/2 oz/156 mL) tomato paste (I normally double this for a thicker salsa)
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) salt
2 tsp (10 mL) paprika
1 tsp (5 mL) dried oregano
1/4 cup (50 mL) chopped fresh coriander

In large heavy saucepan, bring to boil tomatoes, peppers, onions, vinegar, red peppers, jalapeno peppers, garlic, tomato paste, sugar, salt, paprika and oregano, stirring often. Reduce heat to medium-low; simmer for about 1 hour or until thick enough to coat spoon. Stir in coriander (if using); simmer 5 minutes longer. Fill and seal jars; process in boiling water bath for 20 minutes.

If you're lucky you have someone like Paul to help:

Fig Preserves with Aged Balsamic Vinegar and Fresh Rosemary

Recently there has been much chatter about figs on the slowtravel food and drink forum (much of it from Palma - our resident fig lover!). I confess that I had never tried a fresh fig until about a year ago - and I was immediately hooked. My two favourites: fig and goat cheese pizza grilled on the BBQ and figs stuffed with gorgonzola dolce and wrapped with proscuitto (again grilled on the BBQ).

While in Italy last year we tried some amazing fig and balsamic jelly on cheese. We bought two jars to lug back to Canada with us which sadly didn't last long at all.

Ever since then I have been searching the Internet looking for a recipe which I could make myself. Some say you can find anything on the 'net - I defy you to find a recipe for Fig Preserve with Aged Balsamic Vinegar and Fresh Rosemary (well, before I post this anyway!).

I did find a recipe for fig jam with which I played around to make this recipe:

5 cups finely chopped figs (stems removed)
1/4 cup fresh lemon juice
1/3 cup 8 year old balsamic vinegar
5 1/2 cups sugar
3 tablespoons chopped fresh rosemary

Add the figs, lemon juice, vinegar, and rosemary to a large pot. Let sit for 15 minutes to allow the flavours to blend. Stir in the sugar.

Bring the mixture to a full, rolling boil. Turn the heat down and continue to gently boil until thickened. (I boiled it for about 10 minutes).

Ladle into clean, sanitized jars. Process the jars using your usual manner (some use a hot water bath, some don't . . .) You can find out more about canning your jam here.

I made 5-250 ml jars, and 9-125 ml jars.

I was able to sample some and I can tell you that this is going to be amazing with cheese!