SALSA

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. This recipe is from The Girl Can’t Cook, by Cinda Chavich (Whitecap). Worth the work.

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

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

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

2 cups (500 ml) chopped onions

1 cup (250 ml) cider vinegar

1/2 cup (125 ml) chopped red bell pepper

1/2 cup (125 ml) chopped yellow bell pepper

4 cloves garlic, minced

1 5.5 oz. (156 ml) can tomato paste

2 tablespoons (25 ml) granulated sugar

1 tablespoon (15 ml) salt

2 teaspoons (10 ml) Hungarian paprika

2 teaspoons (10 ml) dried oregano

1/2 cup (125 ml) chopped cilantro

2 teaspoons (10 ml) 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.

APPLE CHUTNEY

The B.C. Fruit Growers offer this recipe for a lovely chutney created by Kelowna chef Grant de Montreuil. This can be served hot or cold. Grant likes to use with fresh Ahi tuna steak, grilled rare, but you might like it on turkey sandwiches or pork chops, too.

6 B.C. Spartan apples, peeled & cored, coarsely chopped

1 red pepper, diced

1 red onion, diced

1 jalapeno pepper, finely chopped

2 cloves garlic, minced

2 tablespoons (25 ml) minced fresh ginger

2/3 cup (150 ml) liquid honey

2/3 cup (150 ml) brown sugar

1 bay leaf

6 whole cloves

pinch of cracked chillies

salt & pepper to taste

¼ cup (50 ml) Worcestershire sauce

3 or 4 dashes hot sauce

2 cups (500 ml) apple juice

½ cup (125 ml) cider vinegar

Combine all ingredients in a saucepan. Bring to a boil; then reduce heat to medium low and simmer, uncovered, until  most of the liquid has evaporated and you are left with the apples in a medium syrup. Remove bay leaf and ladle the hot chutney into clean canning jars with two-part metal lids.

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.

Lower onto a rack into a canning kettle filled with rapidly boiling water. Bring back to a rapid boil and process for 10 minutes. Lift the jars out of the water and set on a thick towel on the counter to cool. When the lids pop and snap down, they’re sealed. Label and store in a cool, dark place. Makes about 6 cups.

©Cinda Chavich 2008

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