Archive for August, 2011

Tomatillo Salsa Verde

Beyond being good for chips and salsa, you can also use this sauce as a maranade for pulled pork or over cheese enchiladas.

Tomatillo Salsa Verde

Servings: 5 pints

5 cups tomatillos, chopped
2 cups habañero chilies, chopped
4 cups onion, chopped
1 cup lemon juice
6 cloves garlic, chopped
1 tablespoon cumin, ground
3 tablespoons oregano
1 tablespoon salt
1 teaspoon black pepper

Combine all ingredients in a large pot and stir frequently over high heat till mixture starts to boil. Reduce heat. Simmer 20 minutes, ladle into hot pint jars. Leave ½ inch headspace. Adjust lids and process in boiling water bath 15 minutes at 0-1000 ft. altitude, 20 minutes at 1001-6000 feet, 25 minutes above 6000 feet.

You can also freeze this sauce into 1 quart freezer bags instead of canning it.


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Tonnemaker Explosion Salsa (canned salsa)

8 cups super ripe heirloom tomatoes, chopped coarsely
6 jalapenos, seeded and chopped
6 cayenne peppers, seeded and chopped
oil for sautéing the peppers
2 cups onions, chopped
3 cups sweet peppers, chopped
7 cloves garlic, chopped
1 cup tomato sauce
1 teaspoon ground cumin

½ teaspoon paprika
½ teaspoon salt
2 teaspoons apple cider vinegar
1 teaspoon cayenne pepper
½ cup cilantro, fresh, chopped
juice of 3 limes

1.  Sauté onions, garlic, hot peppers, sweet peppers in a little oil for a few minutes.

2.  Throw in tomatoes and all the juice that’s running off the cutting board.

3.  Simmer on medium-heat, uncovered for 15 minutes. Stir often.

4. Meanwhile, mix up tomatoes sauce, cumin, paprika, vinegar, salt and cayenne. Add to the simmering tomato mixture. Continue to cook for another 10 minutes.

5.  Remove tomato mix from stove and add cilantro and lime juice. Pull out prepared jars and fill with hot salsa.

6.  Top with boiled, hot lid. Tighten and set in prepared hot water bath.

7.  Boil in hot water bath for 15mins.  Remove jars & rings (when sealed) and wash.

Yield: 6-8 half pint jars

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Tonnemaker Peach or Nectarine Salsa


6 cups prepared peaches or nectarines, about 12 medium or 3 pounds
1 ¼ cups chopped red onion
4 jalapeno peppers
1 red pepper, chopped
½ cup loosely packed finely chopped fresh cilantro
½ cup apple cider vinegar
2 tablespoon liquid honey
1 clove garlic, finely chopped
1 ½ teaspoon ground cumin
½ teaspoon cayenne pepper

Wash, pit and chop peaches. Measure 6 cups.

Combine peaches or nectarines, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.

Ladle salsa into a hot jar to within ¼ inch head space.

Wipe jar rim removing any stickiness. Place jar in canner.

Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals.  Remove screw bands. Wipe jars, label and store jars in a cool, dark place.

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