Tuesday, August 30, 2011

Canning Salsa

Mom bought 6 bushels of roma tomatoes this past weekend. Like a trooper, she canned 5 of them for the winter, in the same way my Italian nona does: criss-cross cutting the bottom, boiling for a few minutes, slipping the skins off and then stuffing them into sterilized jars with a basil leaf. They are great for just about anything because they're still not fully cooked, but mushy enough to smash-up with a wooden spoon into sauces and stews over the colder months. With a bushel left over, I set about making salsa. Tomatoes, onions, garlic scapes, garlic, hot peppers, garahm masala, vinegar and honey (because I couldn't use sugar). The end result was a perfectly stewed, spicy concoction perfect for dipping my Barrie's Brother's asparagus tortilla chips into!

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