PICK-LIST
watermelon - corn - eggplant - roma tomatoes -
cabbage - garlic - onions - purple pepper - jalapeno-
habanada pepper (orange crinkly pepper, my fave! Not spicy! Smoky and sweet) -
cilantro - oregano
NO FANCY PIC THIS WEEK BECAUSE LIFE GOT A HEAD OF ME…
BUT I’M HERE FOR THE RECIPES!
FARMY FOODIE PRO-TIPS:
Tomatoes up the waz.
MAKE SALSA! MAKE SAUCE! ROAST FOR WINTER! ROAST FOR NOW!
EAT THIS SALSA FRESH
Makes about 2 cups
2 tomatoes
¼ onion, chopped
2 jalapeños, finely chopped
1 garlic clove, finely grated
⅓ cup cilantro leaves with tender stems, finely chopped
3 tablespoons fresh lime juice
Kosher salt
Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt. Let sit, uncovered, to let flavors meld, about 10 minutes.
(THIS IS A COOKED SALSA, GREAT FOR CANNING AND EATING IN JANUARY)
MAKES 1½ CUPS
4 medium Roma tomatoes(1 lb/453 g), cored and roughly chopped
2 chiles chipotles for mild or 4 for hot, stemmed
2 jalapenos, stemmed and seeded for a milder flavor
¼ medium white onion (3.5 oz/98 g), roughly chopped
1 garlic clove, peeled
1 teaspoon Morton kosher salt (0.21 oz/6 g), plus more to taste
Fresh lime juice (optional)
DIRECTIONS
In a medium saucepan, combine the tomatoes, chipotles, chiles de árbol, onion, garlic, salt, and ½ cup water. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chiles and vegetables are soft, for about 15 minutes.
Remove from the heat, cover, and set aside for 10 minutes to cool slightly. Transfer to the jar of a blender and purée on medium-low until almost smooth. Taste and season with more salt and lime juice if desired.
FROM HERE, IF THE SPIRIT MOVES YOU, GRAB YOUR BALL JARS AND CAN! (Obviously google canning instructions if you are a newbie. And if you are a newbie, dont be intimidated! You got this!)
MOM’S TOMATO SAUCE (FROM MY FAVE CANNING COOK BOOK TART AND SWEET)
1 Tablespoon olive oil
about 3 pounds of tomatoes chopped
1 medium onion (or leek), chopped
3 tablespoons tomato paste
½ green bell or purple pepper, chopped
2 tablespoons white wine
½ red bell pepper or 1 full carmen pepper, chopped
1 teaspoon brown sugar
3 cloves of garlic, sliced or minced
kosher salt and pepper to taste
½ pound ground pork sausage (totally optional)
3 tablspn chopped herbs (oregano! Thyme! etc!)
10 fennel seeds
Heat the oil in a large saucepan over medium heat. Add the onion (or leeks), peppers, and garlic. Cook until the vegetables are soft, about 6 minutes. Add the pork and cook, breaking up the meat until it no longer shows pink, about 4 minutes. Strain the grease if necessary. Add the fennel, tomatoes, and juice, tomato paste, wine, brown sugar, salt, and pepper. Simmer for 15 minutes. Add the herbs and simmer for another 15 minutes, adjusting heat as needed
EAT ASAP ATOP SPAGHETTI OR FREEZE FOR FEBRUARY