Do you know Salsa? No not the dance, the other kind of Salsa.

From the e-mails I received, Salsa is going on big time. I love Salsa, especially the ones with other ingredients than tomatoes. What, you didn’t think it could be salsa without tomatoes? Also I say that this blog is about cooking like Grandma did. Well this blog is one that I don’t think my Grandma ever thought about. Just one more comment and we can get cooking. I don’t know how to Salsa  dance, I just cook.

Have I got your attention?

Let’s start with a couple of more traditional and work our way to the unusual. Here is a great named Salsa that tastes great.

Quickie Salsa

This is a recipe for a Salsa that can be made for a time when you want a salsa, and you haven’t canned any yet. This uses canned ingredients, but if you have fresh use fresh. Fresh always tastes better than canned.

Fresh Salsa and chips.

1 can Diced Tomatoes or 2 large Tomatoes (or 3 medium) chopped fine. 1 clove Garlic, crushed. ¼ cup Onion chopped (any kind will do, but Vidalia or Red Onions really make a better flavor). 2 tbsp. chopped canned Jalapeno Pepper, or 2 fresh peppers that have the seeds remove as well as the white membrane. ½ tsp. Cumin and ¼ tsp. Dried Pepper Flakes. 1 tsp. dried Cilantro.

 In a large bowl combine all ingredients and mix completely. Let sit in a cool place for at least 30 minutes for best taste. You can use it immediately if you need it now. For those of you that don’t like any heat, you can substitute Poblano or Serrano peppers. If you want more heat, add a Habanero pepper that will take the heat level thru the roof.

How about another that is easy to prepare and tastes good.

Burger & Dog Salsa

4 cups Tomatoes, diced. 1 can diced Green Chilies (7 oz.). 2 cloves Garlic, crushed. 1/2 cup Cider Vinegar. 1/8 tsp. ground Cloves. 1 tablespoon Cumin. 1 tablespoon fresh Cilantro, chopped.

Combine all ingredients in a cooking pot. Simmer for 15 minutes. Let cool before serving. Can be kept in the refrigerator and served another time. Great on hamburgers or hot dogs. Try this in place of mustard and ketchup. You are in for a surprise. Not bad on Brats, but I am a Brat purist, only spicy mustard on my Brats. One more note, this is best on grilled burgers and dogs. That taste you get from grilling can not be had by anything in the kitchen.

Now let’s change things a little. Time for one that you probably never heard of.

Watermelon Salsa

1 ½ cup Watermelon, diced and seeded.   1 cup Jicama, peeled and diced (What is a Jicama? It is a large, edible, tuberous root of a tropical American plant, eaten as a vegetable either raw or boiled). Taste is similar to a radish or apple; rhubarb may be used in place of Jicama. 1 cup Orange, peeled and diced. 1 Jalapeno, chopped and seeded with the white membrane removed. 3 Tbsp. fresh Cilantro, chopped. 1 Tbsp. Lime Juice.

 Mix all ingredients, place in refrigerator for at least 1 hour. Served Chilled. If you are going to make enough to can, multiply ingredients by 4. Heat to a boil and place in 8 ounce canning jars. Process in a boiling water bath for 10 minutes with at least 2 inches of water covering the jars.  The Jicama really thru me for a curve. I had to look it up to find out what it was.I was glad when it gave me other things to use if I could not find Jicama in my local farmers market or grocery store.

Canned Watermelon Salsa will have a different taste compared to fresh. Pick whichever one you like. I like the uncooked better. But try them both, pick for yourself and family.

I told you it was going to be different. The next one is also a little different.

Lime Salsa/ or Lemon Salsa

8 large Tomatoes, diced. 8 Tomatillos, diced (fresh or canned). 1 cup Red Onion, diced. 1 cup Bell Pepper, any color, diced.                      1 tablespoon Cilantro. 8 tablespoons FRESH Lime Juice (or frozen not from a bottle). 8 teaspoons Lime Peel, grated.

Dice tomatoes, remove husk from tomatillos and dice. Mix together and add other ingredients. Cover mixture and refrigerate overnight (at least several hours). This will allow flavors to blend. If you wish to can this, then heat to a boil and put in prepared canning jars (8 ounce preferred). Process for 10 minutes in a boiling water bath with at least 2 inches of water over the jar tops. For Lemon Salsa, just replace lime with lemon. Everything is the same except the taste. We did find a lime juice from Key West that was made from Key Limes. This bottle juice tasted great. Look at your local store for Key Lime Juice.

The next Salsa has a Mediterranean flavor. If you like olives on your pizza, you will love the taste.

Black Olive Salsa

4 large Tomatoes, chopped. 2 cups Black Olives, sliced or chopped (you decide). ¼ cup Onion, diced. ½ cup fresh Cilantro, chopped. 1 tbsp. Vinegar. ½ tsp. dried Basil

Combine all ingredients, mix and chill several hours. Mix again before serving. Great for Tacos or Taco Salads. Serve as a topping for grilled fish or chicken.

The next one is something we use plenty of. We love to grill Taqitos and served with Sour Cream and Salsa Verde. I wish you would try this combo. It is so very good.

Salsa Verde

1 can Tomatillos, drained and chopped, use a 15 ounce size. 2 Jalapenos, seeded and chopped. 1/3 cup onion. 1 teaspoon Cilantro, fresh or dried. 1 Tablespoon Vegetable Oil.

Place Tomatillos, Jalapenos, onion and Cilantro in blender. Blend till you get a smooth mixture. Put into cooking pot add all other ingredients. Sauté till mixture is smooth. Store unused portion in refrigerator.

Here is another salsa that does not have to be canned, enjoy it fresh for best taste. I know this blog is about home canning. You got to give me a break, some things taste better uncooked, and uncanned (if that is a word). So pretend that you are reading a magazine and saw this recipe. You ripped it out and took it home. Don’t we all do that in the Doctor’s office?

Fresh Garden Salsa

2 large tomatoes, diced. ¼ cup onion, diced. ½ cup cucumber, diced. ½ cup zucchini, diced. ½ cup yellow squash, diced. 1 Jalapeno pepper, chopped and seeded with the white membrane removed. 1 tbsp. Lime or lemon Juice (fresh is best). ½ cup fresh Cilantro, finely diced.

Combine and serve proudly. If you don’t like squash or zucchini try a ripe Avocado. The lemon or lime juice will keep it from turning brown. Not a salsa that should be canned. Fresh salsa is the item of choice in certain occasions. But just think, here is another way to use those zucchini that your neighbors brought you.

It is that time again. Just as I get rolling. Well there is plenty of room in future blogs.  The next will probably be more along the Grandma line, but you are going to have to check back and find out just what is under the big white hat.

Don’t forget…. let me know what you would like to make or any ideas you have for the next blog. Just drop me a note at jellymanga@gmail.com

Don’t keep my blogs a secret, pass the word on to your friends, neighbors and family members. They just might make something and share with you. Please feel free to share my blog on Facebook or Twitter or even MySpace.com.

Don’t forget, if someone asks you can you can it? Say YES I can can it.

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About Pete Austin & The Austin House

My wife, Mary Lynn and I had a very sucessful canning business for over 15 years, called The Austin House Jams & Jellies. We had to close it due to pure health. I will be writing a blog about some of the recipes, and how to use them. Also some of the interesting, funny, weird things that have happened in our traveling with the business. If you follow me, you will see that I look at things just a little different than others. If you look at the header at the top of the page, you see that I am looking at things. Making sure eveything looks as good as possible.
This entry was posted in Apple, Cilantro, Cooking, Habanero Peppers, Home Made, Mustard, No artifical ingredients, No preservatives, Old Fashioned, Recipe, Red Onion, Salsa, Serrano Peppers, Tomato and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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