It's that time of year again when my neighbors become very generous with the bounty from their gardens and I am a very happy recipient.
This salsa combines fire-roasted Hatch Chiles with onions, tomatoes, garlic, and cilantro that you will enjoy all winter long.
I used Hatch Chiles marked "mild" in this salsa but it still has a little kick to it. It sneaks up on you and you get a great warming sensation that disappears as suddenly as it appeared.
So far we have enjoyed this salsa as a topping on our scrambled eggs and with tortilla chips. I am anxious to use it in my Mexican Monday/Taco Tuesday recipes this week.
Today is my birthday. We went out with friends last night to celebrate. Last month we missed our dinner date with Marissa's guy, Aiden, for his birthday celebration so tonight the 4 of us are going out together to celebrate both days.
We are going to Amy's house tomorrow for another birthday celebration with family and friends. It's supposed to be a beautiful day so we will enjoy her pool and the company of those we love. Sunday we will continue to enjoy the return of summer weather lounging in our pool.
On Wednesday the celebrations continue as I go to lunch with Dawn and Jackie, whose birthday is Monday but the rest of the week is quiet.
Here is the Weekly Menu followed by the recipe for Hatch Chile Salsa that I canned using the water bath canning method for 10 minutes.
Saturday
Dinner at Amy's
Sunday
Hamburgers
Chips
Meatless Mexican Monday
Cheesy Rollups with Salsa, Guac and Sour Cream
Taco Tuesday
Creamy Salsa Chicken Tacos
Wok Wednesday
Blistered Green Beans with Shrimp
Thursday
Creamy Corn Pasta
Friday
Grilled Firecracker Salmon
Steamed Rice
Hatch Chile Salsa
This salsa combines fire-roasted Hatch Chiles with onions, tomatoes, garlic, and cilantro that you will enjoy all winter long.
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Ingredients
- 5-6 c.tomatoes, peeled, seeded and diced
- 5 hatch chiles
- 1 Vidalia onion, diced
- 4 cloves garlic,smashed
- 1 bunch cilantro, stems removed
- 2 t. kosher salt
- 3/4 c. apple cider vinegar
Instructions
- Heat a grill to med-high heat. Place the peppers on the grate and grill, turning occasionally, until charred. Place into a bowl, cover with plastic wrap, and set aside while you prepare the tomatoes.
- Place the onion, garlic, and cilantro into a food processor and pulse 2 or 3 tmes.
- Peel the skin from the peppers, remove the seeds, and add the flesh to the food processor. Pulse once or twice.
- Place the tomatoes, pepper mixture, salt, and vinegar into a large pot and bring to a boil over high heat.
- Reduce the heat to a simmer and cook for about 15 minutes.
- Ladle the hot salsa into hot jars. Seal with lids and rings and process in a water bath for 10 minutes.
- Remove from the hot water to cool. Ensure that the canned goods are sealed before storing in the pantry. Any cans that haven't sealed properly can be stored in the refrigerator for up to 3 weeks.
Property of A Day in the Life on the Farm
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