Tomato and pepper crops outstanding
Some very peppery salsa was being put away this weekend. The families who worked on this batch grew all their tomatoes and peppers this year. Secret family recipes were used, with flashy new names attached. This is in addition to Ron Davis’s Scaff Brothers offerings, which will be on the market in time for the holidays.
The family recipes are all very hot, because it is said the salsa can lose its kick just sitting on the shelf. The family recipes call for some very exotic peppers, such as ghost peppers. If you want to help with the chopping, both your hands and your knife must be sterilized in chlorox water, then rinsed and dried on a sterile cloth.
The ingredients of peppers, tomatoes, garlic, onion are finely chopped and seasoning added. They are gently boiled for 45 minutes, then hot packed into sterile jars and boiled for another 35 minutes in boiling water to cover the lids. After they are removed from the hot water bath, lids are tightened again and someone must listen for the sealing pops for all the jars.
A couple of years ago, Lacey McQuistion shared her family recipe for salsa. Here it is, in case you don’t have your own secret family recipe:
10 cups tomatoes
2 cups Anaheim peppers
1 cup Mirasol peppers
1 cup onions
1/2 cup jalapeno
Chop all ingredients finely, food processor is OK in this recipe
1/2 cup garlic (chopped in jar)
1/3 cup pickling salt
Cilantro to taste
Gently boil for one hour, then hot pack in hot sterile jars.
McQuistion thought this might be too much salt. The key might be that pickling salt is very coarse and doesn’t dissolve as quickly as table salt.