Cooked salsa is great for canning or freezing.
Harvest time this year has brought much more produce that we could imagine. It seems like everything I've made in the kitchen lately has been an attempt to maximize the path between the garden and the dinner table - I must say it's made for some interesting pizza concoctions.
Having a lot more produce has also led to a recent salsa experiment. I've made plenty of fresh salsa before (which I love), but I've never tried any cooked salsa. If I didn't have all these tomatoes, I might have skipped it, but cooked salsa will keep much longer than the fresh stuff. Now that it's done, I plan on eating salsa from the garden throughout the winter. I also plan on using up many of those mystery peppers that came from the assorted pepper mix of seeds!
Ingredients:
- 1 tablespoon olive oil
- 30 or so smaller tomatoes
- 2 green peppers
- Assorted peppers (hot and otherwise)
- 1 large onion
- 1/4 cup vinegar
- 1/4 cup sugar
- 3 tablespoons of salt
- 4 cloves of garlic
Chop/dice all the veggies. Sautee onions and peppers with the garlic. Combine with the tomatoes, sugar, and vinegar in a large pot. Simmer anywhere from ten minutes to a half hour to thicken the salsa and let the flavors mix. Salt to taste, and enjoy!
There are all kinds of fun variations you can do with cooked salsa. You can add corn, beans, apples... it's up to you and your garden!
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