Archive for the ‘Salsas & Sauces’ Category

Apple Cranberry Salsa


1 medium red onion, finely chopped (about 2 C)

2 apples, cored and chopped

1 jalapeno, seeds & ribs removed, diced

1 1/2 C water

1/2 C apple cider vinegar

1 tsp salt

1/2 C sugar

2 Tbsp honey

4 C (about 1 1/4 pounds) fresh whole cranberries, rinsed



In a large pot, add the onion, apples, jalapeno, water, vinegar, salt, sugar and honey and place over medium high heat.  Bring to a boil, then reduce heat to low.  Cook for five minutes or until onions are translucent.  Add the cranberries and cook for 20-30 minutes, just until cranberries start to break down and the apples are cooked, but still firm.


Remove from heat and add salsa to clean jars.  On a folded-over dishtowel (for padding), strongly tap the bottom of the jar on the counter to help pack down the salsa, leaving 1/2” headspace.  Using a damp, clean towel, wipe the rims of the jars, and top the jars with lids and rings.  Process in a water bath for 10 minutes.  Remove each jar with tongs and let cool on the counter.


Yield: 4 half-pints

Time: 1 hour


**This salsa is packed with spice and is a light appetizer that is perfect for starting a heavy wintertime meal.  Serve with grilled crostini or homemade tortilla chips, or try some as a fresh garnish on roasted meats.  While you can safely water bath can this recipe, you can also make it in advance and store it in the fridge for the Thanksgiving table.


Recipe from Edible Seattle November/December 2012 edition, recipe by Amy Pennington


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Apple Walnut Chutney

6 cups chopped peeled tart cooking apples (Braeburns, Pink Ladys, Pippins, etc.)

2 cups chopped tart soft apples (Jonagolds, Ruby Jons or Ida Reds)

2 cups chopped onions

1 1/2 cups packed brown sugar

2 tsp pickling or canning salt

1/2 tsp freshly ground black pepper

1/2 tsp ground nutmeg

1 1/2 cups cider vinegar

1 cup chopped toasted walnuts



  1. Prepare canner, jars and lids (7ea 8oz jars)
  2. In a large pot, combine cooking apples, soft apples, onions, brown sugar, salt, pepper, nutmeg and vinegar. Bring to a boil over medium heat, stirring often.  Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until soft apples start to break down and mixture is thick enough to mound on a spoon.  Stir in walnuts.
  3. Ladle hot chutney into jars, leaving 1/2 inch headspace. Remove air bubbles and adjust the headspace as necessary by adding hot chutney.  Wipe rim and place hot lid disc on jar.  Screw band down until finger-tip tight.
  4. Place jars in canner and return to a boil. Process for 10 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that aren’t sealed.

Serve on top of a salad with blue cheese.

Recipe from The Complete Book of Picking by Jennifer MacKenzie

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Sweet Corn & Pepper Salsa


4 ears of sweet corn

6ea mixed sweet & hot peppers

1 medium sweet onion

2 garlic cloves, minced

1 pint cherry tomatoes

1 bunch cilantro, chopped

Vegetable oil

Salt & pepper

Lemon juice



  1. Cut corn kernels from the ears of corn.
  2. Dice the peppers & onions.
  3. Sauté onions & garlic in a little oil over medium heat until fragrant.
  4. Add corn & peppers and sauté until tender.
  5. Season with salt, pepper & lemon juice.
  6. Add halved tomatoes & cilantro. Let cool.
  7. You can serve immediately but it will be better the next day!

This simple, versatile salsa made from farm fresh ingredients gathered at your local farmers market can be served with spice-rubbed pork, grilled fish, steak, chicken, or try mixing with beans or gilled tempeh for a vegetarian twist. Add whole grains and a leafy green salad and you have a healthy, delicious meal for 4. Recipe courtesy of Chef Jason Brzozowy of Tilth Restaurant, Seattle, WA.

Recipe from the Washington State Farmers Market Association, http://www.wafarmersmarkets.com

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Pickled Cherry Peppers


5 cups commercial 5% vinegar (white or cider *)

1 cup water

4 tsp pickling salt

2 tsp sugar

2 pounds fresh peppers (jalapeno, etc.)

3-6 slices from a peeled carrot, optional

1/2 slice of onion, optional



Prepare a boiling water bath for canning and keep hot while you prepare the jars of pickled peppers.

Make a brine.  Place the vinegar, water, pickling salt, and sugar in a medium (2 QT) non-reactive (stainless or enamel) saucepan or kettle.  Bring to a boil over high heat, reduce heat to low, and stir briefly to dissolve the salt and sugar.  Cover and keep hot over low heat while you prepare the peppers.

Wash the peppers and slice 1/4” thick; discard the stem ends**.  If using the carrot and onion, place 1-2 pieces of each in the jar.  Pack the pepper slices into the sterilized pint jars.  2 pounds of peppers should make at least 3 pints; pack the peppers tightly, but do not crush them.

Ladle the hot brine over the sliced peppers in the sterilized jars.  Clean the rim of the jar with a clean towel and place canning lids securely on jars.  Process pints in a boiling water bath for 10 minutes.  Cool & store up to one year.

*cider vinegar will leave your brine cloudy, whereas white vinegar will be clear.

**I stemmed, seeded and sliced my cherry peppers for one jar and then did the remaining jars whole.  You could also stem & seed, but not slice them if you wanted to stuff the picked peppers later.

Recipe from: http://www.examiner.com/article/easy-pickled-jalapeno-recipe-adaptable-to-other-hot-peppers

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6 whole cloves

3 sticks cinnamon (each 3” in length), broken in half

1 2” piece of gingerroot, cut into 6 pieces

5 cups granulated sugar

3 1/3 cup cider vinegar

8 cups water

1/4 cup freshly squeezed lemon juice

6lbs small firm ripe peaches (about 30)

6 pint jars, lids & rings



  1. Place cloves, cinnamon sticks and ginger in the center of a square of triple-layered cheesecloth and tie into a spice bag.
  2. In a large pot, combine spice bag, sugar and vinegar. Bring to a boil over medium heat, stirring often until sugar is dissolved.  Remove from heat, cover and let stand for 1 hour to infuse spices.
  3. Meanwhile, prepare canner, jars and lids.
  4. In a large bowl, combine water and lemon juice. Peel peaches.  Using a small paring knife, starting at the stem and the natural indent in the peach, cut in half around the pit.  Insert both thumbs into the dent at the stem and gently pry apart into halves, discarding the pit.  Add peaches to the lemon water as they are peeled and cut (to preserve color).
  5. Return pot of pickling liquid to a medium-high heat and bring to a boil. Drain peaches, discarding soaking water, and add to pot.  Return to a boil.  Reduce heat and simmer, gently stirring occasionally, for about 5 minutes or until peaches are tender when pierced with the tip of a knife.  Remove from heat.  Remove spice bag, squeezing out excess liquid.  If desired, untie bag and reserve spices.
  6. Divide reserved spices (if using) evenly among hot jars. Using a slotted spoon, pack peaches into jars, rounded side down, leaving 1 inch headspace.  Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid.  Wipe rim and place hot lid disc on jar.  Screw band down until fingertip-tight.
  7. Place jars in canner and return to a boil. Process for 20 minutes.  Turn of heat, remove canner lid and let jars stand in water for  5 minutes.  Transfer jars to a towel=lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that are not sealed.


Recipe from The Complete Book of Pickling by Jennifer MacKenzie.

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I have a confession: I am unable to throw away bruised fruit!  Instead, I make all sorts of sauces and jams each year (and ciders) so that the bruised fruit is “rescued.”  Last season, I attempted to make pear butter with this recipe, but was too impatient and instead of being butter, it was sauce.  My daughter loved it so much she requested more of it this season!  Hope you enjoy it, too, whether you’re impatient like I am and will settle for sauce, or are patient enough to wait for it to turn into butter!


12 ripe pears, peeled and chopped

¾ C sugar

Juice of 1 lemon

¼ C water

3 2-inch strips lemon zest, ¼ “ wide

1 vanilla bean

  1. Combine all the ingredients in a heavy 8-qt saucepan.  Cook over low heat for 2 ½ hours, until fruit is very soft.  Be careful not to burn.  Stir frequently.
  2. Remove vanilla bean and the strips of lemon zest.
  3. Put the mixture through a food mill (or use an immersion blender).  Pour into sterile jars.  Cap and seal.
  4. Refrigerate immediately or preserve via water bath method for 15 minutes.

From Preserving the Harvest by Carol W. Costenbader

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3-4 pluots; pitted and finely diced
2 Asian Pears; cored and finely diced
1 medium red onion, finely chopped
1/2 – 1 Jalapeño pepper, finely chopped
1/4 cup chopped cilantro
Juice of 1 lime
Salt to taste


Combine ingredients in a medium bowl and serve with tortilla chips or over grilled fish.
May be made a day ahead.

From Kingsburg Orchards (www.kingsburgorchards.com)

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