The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
So, remember the garden that I talked about early in summer.
We were blessed with a ton of cucumbers and made pickles.
A ton of basil and made pesto.
And no tomatoes. None. Nada.
And I was sad.
Because, I REALLY wanted to have some homemade salsa.
But the tomato gods were smiling because…..
My father has two green thumbs and the ability to grow an obsence amount of tomatoes.
The only problem – he lives in Lincoln, NE and a three-hour drive isn’t logistically (or financially) possible for tomatoes. But, this month the kiddos were going to my folks for a week at the exact same time my father “was done” with his tomato windfall.
So when we switched off kids, we also became the proud owner of two HUGE boxes of tomatoes.
(Of course, we told him we were “doing him a favor” by taking them off his hands, but in all honesty – we were drooling over our haul of red yumminess.
And then began the making of Jake’s Salsa.
Jake’s Salsa
Ingredients
3 pint glasses of skinned, crushed, drained tomatoes
1 whole onion, chopped (either white, yellow or purple)
6 oz. Green Hatch Chilis
1 clove garlic
1 jalapeno, quartered and seeded
1/4 tsp sugar
1 tsp salt
1/4 tsp cumin, ground
1/4 cup cilantro, chopped
1 lime, juiced
Directions
1. Blend all items in a food processor or place items in a large bowl and use an immersion wand and blend well.
2. Test taste on a tortilla chip and adjust as needed.
3. Place in canning jars and continue to can (or you can freeze) as necessary.
Tip: Blanch and skin your tomatoes the night before and set in a colander to drain overnight. This helps get the majority of moisture out of your tomatoes and allows you to taste “cold” salsa vs. “hot” salsa as you are cooking.
What about you? Do you have a favorite salsa recipe? Share it with us via the comments or on the Kansas City Mamas Facebook Page.
Wait, tell me more! You can FREEZE your salsa?! I need details. I have a salsa recipe that I love and I would love even more to have it ready to go just as quick as I could defrost it.
Just like you freeze peaches or corn. Just makes sure it is prepared to “doneness” ahead of time. Place in a freezer bag – suck out any access air – and freeze. Good for about three to six months.