f o o d
SAV,NG
SUMMER RECIPES
CHUNKY
TO M ATO SALSA
P R E P : 2 H R S. C O O K : 1 H R . 40
M IN . P R O C E S S : 1 5 M IN .
S T A N D : 30 M IN .
8
lbs. ripe tomatoes (about 16)
2
cups seeded and chopped Anaheim
or poblano chile peppers (2 to 3)
У3
to
V i
cup seeded and chopped fresh
jalapeno chile peppers (2 large)
2
cups chopped onions (2 large)
V i
cup lime juice
V i
cup white vinegar
V i
of a 6-oz. can
(V3
cup) tomato paste
5
cloves garlic, minced
1
tsp. cumin seeds, toasted and crushed
3
cups yellow or green cherry
tomatoes, halved
У4
cup torn fresh cilantro
1
. Seed, core, and coarsely chop tomatoes
(should be about 15 cups). Place tomatoes
in a large colander. Let drain 30 minutes.
2
. Place tomatoes in a 7- to
8
-qt. heavy
nonreactive pot. Bring to boiling; reduce heat.
Boil gently, uncovered, about
IV
2
hours or
l
80
JULY 20 10 B ETTER H O M ES AND GARDENS
until desired consistency, stirring occasionally.
Add peppers, onions, lime juice, vinegar,
tomato paste, garlic, cumin seeds, and
1
tsp.
each
salt
and
pepper.
Return to boiling; reduce
heat. Simmer, uncovered, 10 minutes; remove
from heat. Stir in cherry tomatoes and cilantro.
3
. Meanwhile, prepare jars (see
page 174).
Ladle hot salsa into hot clean pint canning
jars, leaving a V
2
-inch headspace. Wipe jar
rims; top with lids. Process in boiling-
water canner for 15 minutes (start timing
when water returns to boiling). Remove
jars; cool on a rack,
m a k e s a b o u t 5 p i n t s .
G R E E N S A L S A
Use green tomatoes in place
of red ones. Omit initial 30-minute stand
and tomato paste. Cook as directed,
reducing cooking time to
20
minutes.
p i n e a p p l e s a l s a
Reduce chopped tomatoes
to 12 cups. Proceed as directed, reducing
cooking time to about 1
lA
hours. Stir in
3 cups chopped pineapple with peppers.
c h i p o t l e s a l s a
Omit jalapeno peppers. Stir
in one 7-oz. can chipotle peppers in adobo
sauce, chopped with the Anaheim peppers.
E A C H S E R V IN G ( 2 T B S P .)
13 cal, Ogfat, 0 mg
chol, 40 mg sodium, 3gcarbo, 1 gfiber, 1 gpro.
CANNERS
BO ILIN G-W ATER
CA N N ERS
are used for
fruits, tomatoes, salsas, pickles,
relishes, jams, and jellies. It’s a
simple setup of a very large pot
with a rack on which to set jars. The rack allows
water to flow beneath jars for even heating.
PRESSURE CANNER
This canner is used for
most vegetables and other
low-acid foods. It’s also used
to process some foods that
contain low-acid ingredients,
such as soups and meat sauces. The canner
produces pressurized steam, so it can heat
foods to 240°F, hot enough to kill the tougher
microorganisms found in low-acid foods.
Unlike a boiling-water canner, put only 2 to 3
inches of water into the bottom—don’t fill
it—because you’re creating steam, not a
roiling bath.
( / C v t C O
n
t H
L O
i t l y
S
n
t o
o
f k
Available in
the coffee aisle.
and p l
0
’У с / ,
© 2 0 1 0 Seattle's Best
