Monday, October 1, 2012

Salsa Fresca with Green Tomatoes: Canning Workshop and Recipe

Robin, Paula, Meena and Doris (L to R)

On Saturday we had our second canning workshop for the community gardeners. Five ladies joined me in my kitchen to can 18 pints of Salsa Fresca with Green Tomatoes. We had a ball. Everyone made a portion of the salsa beforehand. We then combined everyone's, conducted many taste tests and proceeded to can. All the tomatoes, peppers and oregano came from the garden.

Salsa Fresca with Green Tomatoes
Makes 4-6 pints 

Chop into small pieces 6 cups of green and red tomatoes, 2 cups chopped red onion, 1-2 large green and/or red bell peppers, 1-? (how many can you handle?!) Jalapenos finely chopped, 2 cloves of garlic finely chopped, 1/2 cup of cilantro leaves chopped, 1/2 cup of fresh lime juice, 2 teaspoons ground cumin, 1 teaspoon fresh or dried oregano (I added fresh whole leaves), 1 teaspoon salt and 1 teaspoon black pepper. Mix together, let the flavors meld and then taste test, adding more herbs or salt. Now this tastes great as is, but it will taste better in late February!

When your salsa is ready and your hot water bath is rolling proceed with canning... Click here to go to my post on canning basics.

Canning specifics for Salsa Fresca with Green Tomatoes:

We removed about 1/2 cup of liquid from each pint to pack in more salsa; save the juice for drinking, fermenting, soups and cocktails. Leave 3/4 of head-space and process in the hot water bath for 15 minutes. If you doubled, tripled or quintupled your recipe keep canning!

Enjoy! XOMC

Thank you to my friend Sarah for lending a helping hand and taking some great photos!
Assembly Lines work great!

You can can without wine but why?

Inside out