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Dear amigos,
Mr H loves salsa. I make it about every week, sometimes more often, when he is home. How to keep it affordable, and made from local and organic ingredients even in the dead of winter? We don't have cold frames for tomatoes and jalapenos won't grow here in winter, so we rely on canned and frozen ingredients from the summer prior!
Winter Salsa
If you like your salsa blended anyway, use a pure home-canned tomato sauce instead of chopped tomatoes; I sometimes use one quart sauce, one quart diced.
2 quarts diced tomatoes
2 cups chopped, frozen onions
2 cups chopped, frozen peppers
2 cups raw corn, frozen (optional)
1 pint cooked or home-canned black beans (optional)
1/4 - 1/2 cup chopped frozen cilantro or 2 tbsp dried cilantro
1 canned or frozen habanero or jalapeno (more or less to taste)
Sea salt, to taste (several teaspoons, generally)
Freshly ground black pepper
Dried, ground garlic, garlic flakes, or coarse garlic salt
Ground cumin, to taste (2 tablespoons or more, generally)
Thaw frozen items; drain in a mesh strainer. Drain tomatoes in mesh strainer, letting sit for several hours or pressing with a spoon to remove some of the extruded water. Drain beans. Chop pepper or throw in Vitamix with some of the tomatoes or sauce, and about half the onions and peppers. Stir all ingredients together, season to taste, and serve fresh.
Dipping in,
Mrs H
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