Salsa… simply says summer, doesn’t it?!
With the summer garden in full swing, it was time to can some salsa! Daja and I combined our ingredients from the garden (she has a ton of cactus and I have chiles coming out my ears!) We bought tomatoes, onions and cilantro from the farmer’s market, and got to work. Here’s our recipe and process.
|4||Cactus Paddles (Nopales) Thorns removed, paddles washed, and chopped|
|15 – 20||Serrano Chiles, Jalapenoes, Habeneros etc. (This is really dependent on how spicy you like your salsa. Use more or less depending on your preference.)|
|1 ½ Tbls||Kosher Salt|
|2 – 4||Limes for juice (To taste.)|
Using a glove to hold the cactus, scrape the tiny stickers from the paddles using a sharp knife.
Wash the tomatoes well in a sink of cool water. Then core them and process in a food processor until they are just chunky.
Allow the tomatoes to drain in a fine-mesh strainer. Then put all the liquid into a pot set over medium heat on the stove. Bring the tomato juice up to a simmer and cook until the juice is thickened into a sauce consistency. (We found this added quite a bit of sweetness to our finished salsa.)
Place the onions, peppers and cilantro in the food processor and pulse until chunky; combine with drained tomatoes in a large bowl.
Once you have the tomato juice cooked down pour in the remaining ingredients. Bring the salsa up to a boil for just 5 minutes; add salt and lime juice to taste.
Ladle the salsa into sterilized jars leaving 1/4-inch of head room. Wipe the top of the jar clean and put on lid and band.
Put the jars into the hot water bath, careful not to over crowd, and process for 30 minutes.
And here they are. Little jars of spicy yummy goodness!