Fresh Salsa with our Delightful Deli Manager Deb
August 29, 2012 by Weaver's Orchard
Fresh salsa is a delicious delight when Deb C., our amazing Deli Manager, is preparing it. Even more of an event for your taste buds was Deb's cooking class on fresh salsas. Last week during our most-attended cooking class of the summer, our guests had the pleasure of tasting over 6 different salsas! Each salsa recipe used fresh and mostly seasonal produce. Deb's instructions were easy and so very flavorful. There are endless possibilities with salsa, so as you read through her recipes, feel free to make them your own. You can change the ingredients to please your palate! Included in the class was also a brief overview of how to prepare salsa for canning. All recipes are listed below for your convenience. Now, go grab some chips and enjoy!
Salsa (For Canning)
Makes 3 pints
5 cups skinned tomatoes, chopped
2/3 cup onion, chopped
1/2 cup green peppers, chopped
1/2 c. Jalapeno peppers
1 clove garlic, minced
1 T. salt
1/4 cup vinegar
Cornstarch, as needed.
Peel tomatoes by covering them with boiling hot water and let stand for three minutes. Drain and peel skins. Dice tomatoes into a colander to allow excess juice to drain. Place tomatoes and remaining ingredients into a large kettle and bring to a boil. Turn down and allow to simmer forty-five minutes. Mix several tablespoons of cornstarch with a small amount of water and stir into your salsa to thicken as needed.
Water Bath Canning:
Fill canner with water (approximately half full) and allow water to heat to boiling.
Place pint jars in heated oven to prevent the jars from breaking when you pour hot liquid in.
Place lids and caps into boiling water and keep hot until ready to use.
Pack salsa into jars allowing half an inch head space.
Wipe tops and threads of jar before capping. Cap and screw caps tight.
Place jars into canner, water should be two inches above jars.
Bring water to a boil and reduce heat to hold water at a steady but gentle boil. Start timing process after water has reached a boil. Process for twenty minutes.
Remove jars from canner. Set jars upright and allow to cool (24 hours).
Test to be sure each jar is properly sealed. If lid center is down and will not move, jar is sealed.
Gingered Mango Salsa
2 cups chopped peeled mango
½ cup chopped red onion
½ cup minced fresh cilantro
2 limes juiced
¼ cup fresh mint
2 Tbs minced fresh ginger root
1 tsp olive oil
½ tsp salt
In a bowl, combine all ingredients. Let stand for 30 minutes before serving.
Monterey Jack Salsa
Makes 24 Servings
2 cups shredded Monterrey jack cheese
5 green onions chopped
1 avocado peeled pitted and diced
1 tomato chopped
1/4 cup chopped cilantro
1 can diced green chiles
1 6oz can black olive chopped
1 cup zesty Italian dressing
Mix all together and let sit overnight for optimum flavor.
Makes 14 SERVINGS
2 cups diced seedless watermelon
¾ cup finely chopped red onion
1 can black bean rinsed and drained
2 jalapeno peppers seeded and chopped
¼ cup minced fresh cilantro
2 tsp brown sugar
1 clove garlic minced
½ tsp salt
Mix together, cover and refrigerate for 1 hour. Drain if necessary before serving.
Fresh Apple Salsa
Makes 24 servings
8 Tart apples, cored and cubed
4 limes juiced
5 fresh jalapeno peppers minced
2 medium onions chopped
½ cup chopped cilantro
2 cups chopped toasted walnuts
¼ cup ginger finely minced
1 tsp salt
Add all ingredients to large bowl. Mix thoroughly.