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September 2009
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Garden Bounty

Last but not least, lest you think I’ve been lazy and wasteful of my kitchen time, I bring you “preserves”.  They aren’t really preserves, since there isn’t even any fruit, but I have trouble calling something “canning” when I’m putting it in jars.  Does that make it jarring?  I always thought that was a bad thing….but anyway.

First off, I needed to do something with all the jalapenos I grew this summer, and since I’m a nacho-lover, what better to make then pickled jalapenos that’ll last me all fall?

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Pickling jalapenos is ridiculously easy (although I guess I won’t know for sure until they’ve been in the fridge a month and I can try my first.) but they sure look good.  I won’t even bother with a recipe for these, you slice the jalapenos into a jar, and boil equal parts distilled vinegar and water.  Pour the vinegar mixture over jalapenos, submerge jar and boil another 20 minutes to create a seal.  Done!  My mouth is watering just thinking of the nachos in my future.

Since I had some leftover vinegar mixture, I chopped a couple of mushrooms with rosemary, tarragon and pepper, and filled the jar with the remaining vinegar mixture.  Time will tell if they’re any good.

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So what do you do when life gives you LOTS of tomatoes?  Make salsa of course!  If I was Italian I might make marinara, but I went with salsa.  It’s still the tail end of summer, so it came to mind first.  The tomatoes here were a combination of red cherries from my personal plant, and sunsugars, grape tomatoes and Matt’s Wild Cherry, along with some tomatillas I got from the market…..here comes a recipe!

Ingredients
Approx. 1 lb mixed tomatoes of choice, chopped
5 tomatillas, chopped
8 jalapenos, minced, with seeds
1/2 bell pepper, minced
1/2 small yellow onion, minced
1 tbs garlic salt
3/4 cup distilled vinegar
1/4 cup apple cider vinegar

Directions
1. Combine all ingredients in a pot, and bring to a boil. Once a boil is reached, reduce to a simmer and cook for 25 minutes.
2. Pour into jars, seal, and then submerge in boiling water for 20 minutes.

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I got a few jars of salsa, and we went through almost an entire one with chips last night alone.  I’m very happy with this stuff, it’s got a solid tang from the vinegar and a nice little kick back of heat from the jalapenos.  I only hope it keeps the flavor as the salsa sits in the fridge for a bit…

Selah.

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