As an athlete and mother of two young children, Lani is always looking for new ways to present her family with tasty and nutritious meals.
A little story:
Even before I began to city homestead, I was making different varieties of homemade salsas. What I like most about this recipe is, it healthy, it's easy, and it's tasty. If you have to buy all of the ingredients from the store, it may not seem cost-effective. You will get a lot of bang for your buck but nothing like the flavor and financial triumph of growing the ingredients yourself. The recipe that follows suggests cooking and canning but this is only one option. For immediate enjoyment, use the same ingredients and process without the cooking. You will have an equally tasty, equally healthy, and equally satisfying snack, hors d'oeuvres, or side dish.
What you will need:
8 Cups Blended tomatoes
1 Cup Fine chopped Jalapenos, onions and cilantro
2 Tbsp Ground cumin, chili powder, chipotle seasoning, tumeric, sea salt
5 Tbsp Minced garlic
1/2 Cup Lemon juice
1/2 Cup White vinegar
Frying Pan or deep fryer
Let's get started:
- Add tomatoes to your food processor until you have 8 cups.
- Add jalapenos to your food processor until you have 1 cup and do the same with your onions.
- Add all 8 cups tomatoes and each single cup of diced onions and jalapenos to a large pot.
- Set heat to medium and bring the pot to a slow boil, stirring occasionally.
- Add remaining ingredients and bring the pot to a slow boil for about eight minutes.
Prepare for canning:
- Fill a large canning pot to about 2 inches shy of the top, set burner to high and bring water to a steady boil.
- Wash your jars and lids and place in boiling water for at least ten minutes.
- Once jars are sterilized remove and fill immediately to within 1/4 inch of the brim.
- Attach the lids; make sure not to close too tightly. Air still needs to escape during the canning process.
- Place filled jars on canning rack and lower into boiling water. Let jars boil for at least 10 minutes even if you hear a POP!
- Using your extraction tool, remove the jars. Using a dry towel, tighten the lids and place upside down to cool.
- Once jars are cool enough to touch with your hand, flip over and check your seals. Make sure the tops do not move when the rings are removed and off any salsa that may have escaped during the canning process.
If you're not interested in canning it all and would like to enjoy some sooner rather than later then keep reading. Homemade tortilla chips are perfect for this salsa in cooked of fresh form. Let's make some chips.
- Cut tortillas into fourths or eighths.
- Heat oil
- Test oil by placing a corner of tortilla in oil and check for fast-rolling bubbles.
- When the oil is ready place tortillas in oil and shuffle once every minute until tortillas are as crunchy as you would like.
- Remove chips from oil and place on draining rack, a metal colander, paper towel or cloth towel to drain excess oil and allow chips to cool.
I absolutely love this recipe fresh chopped and cooked. Both varieties are full of flavor and nutrition. I hope this salsa provides an addition to your diet that is as healthy for you as it is flavorful. I have several variations of this recipe that I will feature in future articles. For now, please explore and discover this recipe and share with me your thoughts on what you like and don't like about it. Thank you so much for reading.
Great for every kitchen:
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Lani Morris
Lani Morris (author) from Seattle, WA on September 19, 2019:
I love salsa!
Liz Westwood from UK on September 19, 2019:
This is a great idea and it's so versatile.