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iron_chef_csaMy CSA has been giving us a big handful of mixed chili peppers each week, and since I'm cooking kid-friendly food most nights, we haven't been using them up. So I decided to try making salsa. I've made raw pico de gallo style salsa frequently, but never cooked salsa.
I picked a recipe suitable for canning (scroll down to "Chili Salsa"), but by the time I chopped up what had seemed like a mountain of chiles, I realize that it only came to a little over two cups of chopped peppers, or a third of the recipe. I was wary of the 2-to-1 tomato-to-chile ratio, so I increased it to 3-to-1, and I also added a couple tablespoons of chopped cilantro, but other than that, I followed the recipe. And since it only made 2 1/2 pints, I didn't bother processing the jars, I just put them in the fridge.
It is DELICIOUS salsa. There were four or five different types of chiles in my mix (not including the habaneros, which I am reserving for a separate use), and all the different subtleties of flavor meld into a complex, spicy deliciousness. I just want to sit there and eat it with a spoon.
I picked a recipe suitable for canning (scroll down to "Chili Salsa"), but by the time I chopped up what had seemed like a mountain of chiles, I realize that it only came to a little over two cups of chopped peppers, or a third of the recipe. I was wary of the 2-to-1 tomato-to-chile ratio, so I increased it to 3-to-1, and I also added a couple tablespoons of chopped cilantro, but other than that, I followed the recipe. And since it only made 2 1/2 pints, I didn't bother processing the jars, I just put them in the fridge.
It is DELICIOUS salsa. There were four or five different types of chiles in my mix (not including the habaneros, which I am reserving for a separate use), and all the different subtleties of flavor meld into a complex, spicy deliciousness. I just want to sit there and eat it with a spoon.