Salsa and pickled peppers, some like it hot
Salsa, some like it hot. My brother-in-laws have been known to eat an entire jar of my jalapeño salsa in one sitting. The recipe is fairly simple though it does involve lots of dicing and gloved hands. That is why each year around this time when the peppers are plentiful, I start chopping. The salsa is my annual Christmas present to my sisters and my brother-in-laws. I also send one out to Oregon to my Aunt Andi, who is a an avid jam maker and always gifts us with her delightful preserves. The jalapeño salsa is worth shipping across the country. So if you like it hot, here you go from the Ball Blue Book Recipe:
Jalapeno Salsa
3 cups chopped, seeded, peeled, and cored tomatoes (Romas are great for this recipe)
3 cups chopped jalapeño peppers (remove the seeds to cut down on the heat if you prefer BUT WEAR RUBBER GLOVES!!!)
1 cup chopped onion
6 garlic cloves minced
2 Tablespoon minced cilantro
2 teaspoons oregano
1 1/2 teaspoon salt
1/2 teaspoon cumin
1 cup apple cider vinegar
Combine all ingredients in large saucepan. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Allow to cool and refrigerate before serving.
TO CAN: Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
adapted from the Ball Blue Book guide to preserving
Like it mild? Pickling cools the fire on the peppers. Here is last weeks recipe for icebox pickles modified for peppers:
Icebox pickled peppers
6 cups sliced jalapeños
1 cup sliced red onion
1 TBS black peppercorns
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
1 bay leaf
1 whole garlic clove peeled
1 Tablespoon salt
2 cups white sugar or honey
1 cup white vinegar or apple cider vinegar
Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickled peppers are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.
