SALSA

There’s no better bonding exercise than a day of slaving over a hot stove together to create pretty jars of homemade preserves. Pioneer prairie women spent a lot of time putting things up to keep body and soul together over long winters. And while you can get your canned tomatoes, raspberry jam and dill pickles at the supermarket today, nothing beats the intense flavors of this homemade salsa, something you can proudly serve on its own as an appetizer with tortilla chips or pretty up for Christmas gifts.  Make it in September, when the farmers’ market is overflowing with cheap and delicious flats of ripe Roma tomatoes and multi-coloured hot and sweet peppers. This recipe is from The Girl Can’t Cook, by Cinda Chavich (Whitecap). Worth the work.

8 cups chopped plum tomatoes, about 3 pounds (1.5 kg) 2 L

4 cups chopped banana peppers (medium hot), seeds removed 1 L

1 cup chopped jalapeno or serrano peppers (hot), seeds removed 250 ml

2 cups chopped onions 500 ml

1 cup cider vinegar 250 ml

1/2 cup chopped red bell pepper 125 ml

1/2 cup chopped yellow bell pepper 125 ml

4 cloves garlic, minced 4

1 5.5 oz. (156 ml) can tomato paste 1

2 tablespoons granulated sugar 25 ml

1 tablespoon salt 15 ml

2 teaspoons Hungarian paprika 10 ml

2 teaspoons dried oregano 10 ml

1/2 cup chopped cilantro 125 ml

2 teaspoons Asian chili paste, or to taste

Start with a large, nonreactive pot (stainless steel is the best). Chop all of the ingredients into relatively uniform, 1/4-inch (5-mm) dice. Think about how chunky you like your salsa while you’re decidingt how small to chop the peppers and onions. Wear surgical gloves while chopping hot peppers and make sure you don’t touch your face or eyes – these babies can burn!

In the pot, combine the tomatoes, banana peppers, jalapeno peppers, onions, vinegar, bell peppers, garlic, tomato paste, sugar, salt, paprika and oregano. Bring to a boil over medium-high heat, stirring often to prevent the salsa from sticking and burning on the bottom. When the pot is boiling, reduce the heat to medium-low. Continue to simmer for 1-2 hours, until the salsa is thickened to your liking. Remember, you want it to be scoopable, not runny.

Remove from the heat and stir in the chopped cilantro. Add enough Asian chili paste to make the salsa as hot as you like it. My recipe changes from year to year, as peppers have different levels of heat, depending on how they have been grown.

When you’re satisfied with the flavor and texture, prepare the jars. Use the canning jars with two-part metal lids (the only kind that truly seal and preserve your efforts). Wash the jars and lids well and rinse in boiling water.  Using a wide-mouthed funnel to guide you, ladle the salsa into 1-cup jars, leaving 1/4 inch (5 mm) of head space at the top to allow for expansion. Wipe the edges of the jars with a clean cloth, center the lids on top and tighten the screw bands. They should just be “finger tip” tight.

Place the jars in a canning kettle filled with boiling water. The water must be a couple of inches above the tops of the jars. Return the water to a rolling boil and process the salsa for 20 minutes.

Lift the jars from the water using tongs and cool on a folded kitchen towel on the counter. The lids should pop and snap down as the salsa cools, indicating that the jars are properly sealed and safe.  Your salsa will keep in a cool dark place for a year or more. Refrigerate it after opening.

Makes about 8 cups (2 L) of salsa. You can easily double or triple the recipe.

ROASTED PEPPERS

Colorful red, orange and yellow bell peppers are expensive most of the year, but in the fall, when a bumper crop is available, you can buy big bags of fresh peppers for a song. Buy them, roast them and freeze them and you’ll have wonderful appetizers all year long. From The Girl Can’t Cook by Cinda Chavich.

Start with thick-fleshed sweet bell peppers.

Preheat the barbecue or broiler to high. Place the whole peppers directly on the grill, or under the broiler, and roast until all sides are browned and beginning to char. Make sure the peppers don’t burn too badly but don’t worry if the skins begin to blacken. When the peppers are blackened on all sides, remove them to a bowl or a bag, cover and cool. This allows the peppers to steam. When cool enough to handle, peel off the charred skin and remove and discard the seeds and membranes.

The peppers can then be bagged in freezer bags and frozen, for use on pizzas, in pasta sauces, on sandwiches or marinated with garlic and basil for appetizers.

To serve marinated roasted peppers, thaw the peppers and tear into long thin strips. Mix 3-4 peppers with 3 tablespoons  (45 ml) extra virgin olive oil, a clove of pressed or minced garlic, a few teaspoons (10 ml) of balsamic vinegar, salt, pepper and a few fresh basil leaves, minced. Let the marinated peppers stand at least 1 hour to meld the flavors, or cover and refrigerate for up to 2 days.

©Cinda Chavich 2007

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