Authors: Marisa McClellan
Food in Jars (24 page)
T
OMATILLOS RANGE IN SIZE, THOUGH THE ONES YOU
find at grocery stores are typically the size of an apricot, and are covered by a papery husk. When you pull the husk back, they look like small, green tomatoes and are covered by a sticky substance. Once they are husked and washed, they are ready for chopping and cooking. This salsa is terrific as a dipping sauce, and can also be used in chile verde or green posole.
4 pounds/1.8 kg tomatillos, husked, washed, and finely chopped
1 cup/160 g finely chopped onion (about 1 medium onion)
3 to 4 jalapeño peppers, minced (seeds removed for a milder salsa)
8 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons sea salt
½ cup/120 ml bottled lime juice
¼ cup/4 g minced fresh cilantro
Prepare a boiling water bath and 3 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the tomatillos, onion, jalapeños, and garlic in a large pot. Bring to a boil, then reduce the heat and simmer 10 minutes. Add the cumin, sea salt, lime juice, and cilantro. If you prefer a smoother salsa, you can use an immersion blender to break down some of the salsa at this time.
Cook for an additional 10 minutes. Taste the salsa and add more salt, cumin, or lime juice if necessary.
Ladle the hot salsa into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see
page 11
).
When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.
I
FREQUENTLY HAVE TO TELL PEOPLE THAT THEY CAN'T
just put their beloved fresh salsa recipe in a jar and preserve it. Because salsa contains so many low-acid ingredients, you've got to balance them out with plenty of acid to ensure a safe product. I offer up this salsa recipe as balm to that particular disappointment. Though it's cooked, this salsa retains some of the same bright, fiery flavors and is miles better than any cooked salsa you'll find on your grocery store shelves.
6 cups chopped Roma or paste tomatoes (about 3 pounds/1.4 kg tomatoes)
2 cups/320 g chopped yellow onion (about 2 medium onions)
1 cup/150 g chopped red bell pepper (1 large pepper)
1¾ cups/420 ml cider vinegar
¼ cup/50 g granulated sugar
3 jalapeño peppers, minced
4 garlic cloves, minced
2 tablespoons bottled lime juice
1 tablespoon sea salt
1 cup/16 g chopped fresh cilantro
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the tomatoes, onion, chopped red pepper, vinegar, sugar, jalapeños, garlic, lime juice, and salt in a large pot. Bring to a boil, then reduce the heat and simmer for 10 minutes or until the salsa no longer looks watery. Stir in the chopped cilantro.
Taste and add additional jalapeño, lime juice, or salt if necessary.
Ladle the hot salsa into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see
page 11
).
When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.
T
RADER JOE'S SELLS A SALSA THAT MY PARENTS
are positively addicted to. Made of sweet corn, red peppers, and spiked with plenty of coriander, it's a dream folded into a burrito or heaped on a pile of oven-toasted nachos. Though I think it's a tasty enough product, I couldn't resist the urge to devise my own version. Charring the corn gives it a smoky flavor that is irresistible.
8 ears fresh corn, shucked with silks removed
5 cups chopped tomatoes (approximately 3 pounds/1.4 kg tomatoes)
1 cup/150 g chopped poblano peppers (about 2 large peppers)
1 cup/160 g chopped red onion (1 small onion)
1½ cups/360 ml apple cider vinegar
¼ cup/60 ml bottled lime juice
2/3 cup/130 g granulated sugar
1½ teaspoons ground cumin
½ teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon coriander seed
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Preheat the broiler to high. Place the corn on a rimmed baking sheet and place under the broiler. Broil the corn, turning, until the kernels are lightly browned on all sides, about 3 to 5 minutes for each side. If you prefer, this roasting can also be done outside on a grill.
When the corn is cool enough to handle, cut the kernels from the cobs with a large, sharp knife. (You should have approximately 3 cups/460 g corn kernels.)
Combine the corn kernels, tomatoes, peppers, onion, vinegar, lime juice, sugar,
cumin, red pepper flakes, salt, and coriander in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, until the liquid has reduced. Taste and adjust the spices as needed.
Ladle the hot salsa into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see
page 11
).
When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.
I
F YOU'RE A FAN OF FRUITY SALSAS, THIS IS AN EXCELlent
one to try. It essentially substitutes peaches for the traditional tomato, while keeping the rest of the standard ingredients intact. I can gobble down an entire pint with tortilla chips if given the chance. I also like to use a jar as a simmer sauce for chicken legs and thighs.
6 cups peeled, pitted, and chopped peaches (about 4 pounds/1.8 kg)
1½ cups/240 g chopped red onion (about 1 large onion)
1½ cups/300 ml distilled white vinegar
1 cup/150 g chopped red bell pepper (about 1 large pepper)
¾ cup/150 g granulated sugar
3 jalapeño peppers, minced
3 garlic cloves, minced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the peaches, onion, vinegar, chopped red pepper, sugar, jalapeños, garlic, cumin, and cayenne in a large pot. Bring to a boil, then reduce the heat and simmer for 10 minutes, until the salsa no longer looks watery. Taste and add additional jalapeño or vinegar, if necessary.
Ladle the hot salsa into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see
page 11
).
When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.
