Monday, February 28, 2011


These 2 recipes for YUMMY SALSA'S--one made fresh and ready to serve, or one that you can process in pint Mason jars, are both award winners.  The processed recipe comes from Pettingill's Fruit Stand, where I buy all the fesh grown vegetables for the salsa.  They are flavorful and delicious!  They are both fairly mild, but you could easily adjust either for a salsa with more 'heat.'  Great!

4 jalapeno peppers
1 28-oz. can whole tomatoes
1/2 bunch fresh cilantro
3 cloves garlic
1 1/2 Tablespoons cumin
1 onion
1 green pepper
5 green onions
8 fresh roma tomatoes
3 Tablespoons sugar
salt and pepper, to taste
Remove stems and seeds from jalapeno peppers.  Put them in a blender or food processor.  Add whole tomatoes cilantro, garlic, cumin, half of the onion, 1/2 of the green pepper, salt and pepper.  Blend.  Chop by hand the remaining half of the onion, green pepper, the green onions, and tomatoes.  Pour the blended salsa into a large bowl.  Stir in the remaining chopped vegetables.  Serve with anything you like salsa with.  This makes a lot, and can be kept for as long as 2 months in a covered jar in the refrigerator.  NOTE:  If you don't like chunks in your salsa, you can blend all the ingredients together at once. 

SALSA FOR COLD PACKING (Pettingill's Fruit Stand)
1/2 bushel Roma tomatoes
6 green peppers
6-10 jalapeno peppers
6 red bell peppers
6-8 Anaheim peppers
6 large onions
3 whole garlic
1/2 cup vinegar
Dice all vegetables and place in a large kettle.  Mince garlic.  Add to vegetables.  Cook over medium low to desired consistency, which could be as long as 7 hours.  When desired consistency is reached, add 1/2 cup salt and 1 cup sugar.  Blend well, cooking for an additional 1/2 hour to make sure all sugar is dissolved.  Pour into prepared 1/2 pint jars, and process for 10 minutes according to the directions on your cold packer.  Remove jars when processed, and cool on a towel until cool.  Can be stored for a year (or more!).   I love this salsa--it is my very favorite--it's great for those of us who can't have things that are too hot.  (But you can easily make this hotter by increasing the jalapenos, or using 'hotter' peppers).
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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