Wednesday, September 12, 2012

Our Day of Canning ~ Salsa (recipe included)

Joseph and I wanted to try a new salsa recipe this year but couldn't find one that sounded good until Joseph mentioned black beans and corn; after that it was on.  We put together our own recipe and I have to say we did a pretty good job.  You've probably read a few blogs or heard Joseph and I talk about living deliberately or living intentionally.  What we mean by that is, if you're going to do something, put your soul into to it.  Be creative, have fun, make just a random salsa recipe into something special.  Check out the process below:

The ingredients:
Tomatoes, Red Onions, Garlic, Cilantro, Corn, Black Beans, Chipotle Peppers.
First we prepared the corn and roasted it Friday night.
Start by soaking your corn cobs in salt water for about 30 minutes.
Joseph built a pretty cool fire.
We burnt a lot of wood so we had enough coals to roast the corn.

Next, spread out the coals and place the corn on them.
If you have enough coals bury the cobs.
We turned our corn about every 10 minutes for 30 minutes or so.
12 cobs roasted to perfection!
Our fire and  backyard never smelled so good.
We covered the corn and prepared it for Salsa the following day.
Friday night we chopped and salted our tomatoes!

We did not peel our tomatoes!
The skin has the most flavor and we cook the salsa so much that
the skins turn into a paste and pretty much cook down anyway
The corn!  

Joseph cut the corn off the cob while I put everything else through the food processor. 

Cooked and ready to be bottled.  
Sunday we were dying to try the salsa but we couldn't just eat it with some chips!

Joseph whipped up fresh flour tortillas for us
while I  cooked ground pork  and other fun stuff for burritos! 
These tortillas were fantastic!
Burrito!  Ole!   
The recipe:
About 20 pounds of tomatoes give or take a few pounds
1 head of garlic
1 large red onion
half a bundle of cilantro
2 14oz cans of black beans
6 ears of corn, roasted
5 chipotle chilis in adobo sauce
1/4 cup lime juice
2 teaspoons of cracked black pepper
No need to add salt because the tomatoes were salted the night before, however if you feel you need more salt throw some in.

*These amounts were based off of taste, if you like your salsa with heat or spice add a bit more chipotle or black pepper.

Bring salsa to a boil then simmer for about 30 minutes.  Add salsa to quart jars and water bath for 20 to 25 minutes, pint jars should process for 15 minutes.

*Make sure to adjust water bath time based on your altitude. Because of the multiple veggies pressure canning would be a great option for preserving this recipe, especially if you're not planning eating this right away.

No comments:

Post a Comment

I love to read your comments!