The lack of activity on this blog, in no way, coincides with a lack of activity in my kitchen. Seeing as how we all have to eat, I imagine that it's the same for all of you. . . unless everyone in the world has suddenly converted to fast food junkies, which, knowing all of you, seems highly doubtful. Often, I am too lazy to dig out my camera, or things get too messy to even imagine taking a photo. (After all, who wants to take a picture when their hands are covered with raw chicken germs?) Regardless, from time to time, there does come a peaceful, germ free moment in the kitchen when you may pause and ask yourself, why am I not taking a picture of this dish? It looks so beautiful. I went to so much trouble to get to this point, etc. So, I am encouraging you. . . go forth and multiply. . . or, umm, go forth and photograph? I'm trying to make myself cook new recipes every week, and I need ideas! Especially tried and true ideas.
Now, in order to avoid being a hypocrite, I'm posting some photos from last night's salsa endeavor. Before I begin with the recipe, I want to make a special note that when preserving food, you should be cautious, make sure that everything is sterile, and all of that jazz. . . So, start with some clean jars!
And here's the recipe:
2 c. tomatoes (chopped)
1 c. onions (chopped)
1/2 c. bell pepper (chopped)
1/2 c. or more jalepenos (chopped) *
4 cloves of garlic (chopped finely)
a bunch of fresh corriander or about 1 T. dried corriander
1/2 T. salt
1 tsp. white pepper
1/4 c. sugar
1/3 c. lemon juice
Combine all ingredients in a pot, and cook on medium high heat until the mixture starts to boil. Lower the heat to medium and continue to simmer for 25 minutes. Spoon into jars, leaving about 1/2 inch unfilled at the top of the jar. Being certain to wipe the jars and rims clean, close the jars, and place in boiling water for twenty more minutes. Carefully remove from the water, and allow to cool. More importantly, be sure to follow any manufacturer's directions regarding the sealing of your jars! Safety first.
* I used 1/2 c. of jalepenos and wished that I had used much more. The recipe, as is, is mild at best. If you want to make salsa to give out as gifts, to people who might not like spicy food, this recipe is pretty ideal, but if you're making it for yourself, and you like it hot. . . definitely add more!
Now, in order to avoid being a hypocrite, I'm posting some photos from last night's salsa endeavor. Before I begin with the recipe, I want to make a special note that when preserving food, you should be cautious, make sure that everything is sterile, and all of that jazz. . . So, start with some clean jars!And here's the recipe:
2 c. tomatoes (chopped)
1 c. onions (chopped)
1/2 c. bell pepper (chopped)
1/2 c. or more jalepenos (chopped) *
4 cloves of garlic (chopped finely)
a bunch of fresh corriander or about 1 T. dried corriander
1/2 T. salt
1 tsp. white pepper
1/4 c. sugar
1/3 c. lemon juice
Combine all ingredients in a pot, and cook on medium high heat until the mixture starts to boil. Lower the heat to medium and continue to simmer for 25 minutes. Spoon into jars, leaving about 1/2 inch unfilled at the top of the jar. Being certain to wipe the jars and rims clean, close the jars, and place in boiling water for twenty more minutes. Carefully remove from the water, and allow to cool. More importantly, be sure to follow any manufacturer's directions regarding the sealing of your jars! Safety first.
* I used 1/2 c. of jalepenos and wished that I had used much more. The recipe, as is, is mild at best. If you want to make salsa to give out as gifts, to people who might not like spicy food, this recipe is pretty ideal, but if you're making it for yourself, and you like it hot. . . definitely add more!
