Thursday, 17 January 2013

※ Easy Blender Salsa


A lot easier than the previous recipe as there's no chopping and coring. 
I'm finding easier ways to prepare delicious food now the little one is here I just don't have much spare time. 
This salsa is great with corn chips, tacos etc.
I used some to marinate chicken before Barbequing the other night and it was super tasty.


INGREDIENTS

  • 4 Whole garlic cloves
  • 1 cup Red Wine Vinegar (I also use apple cider vinegar or whatever I have)
  • 25 Tomatoes whole (I used Roma, truss, cherry whatever I had)
  • 1 whole Capsicum, Stem And Seeds Removed And Finely Chopped (red or green)
  • 2 whole Jalapeños, Stem Removed, Finely Chopped
  • 3 whole Habaneros, Stem Removed, Finely Chopped
  • 1bunch Fresh Coriander, Loosely Packed washed stalks included
  • 1 Tablespoon Oregano
  • 1 Tablespoon Sugar
  • 1 Tablespoon Tabasco
  • 2 Teaspoons Cumin
  • 1 Tablespoon chilli flakes (up to you if you want to add this, we like it hot) 
  • 2 Tablespoons Tomato Sauce
  • 1-½ teaspoon Salt
  • 1-½ teaspoon Pepper (if your after a hot salsa use Cayenne) 
  • 9 jars 8-ounce Size Canning Jars With Lids And Rings***

*** I didn't use canning jars, just regular jars with metal lids (sterilized)

METHOD

Add to blender as many tomatoes as you can fit. Blend for a few seconds till big pieces are brokken down and add to a big saucepan when finished.

Next I add the vinegar, capsicum, chillies , and spices & all other ingredients you can fit blend for a few seconds and dump in saucepan.


Bring to a boil over high heat, stirring occasionally. Reduce heat and boil gently for about an hour mixture will be reduced an richer.


Remove from heat.
Fill 8-9 jars (8 ounces each), leaving 1/2 inch head space. Process according to standard canning practices, in a hot water bath for 15 minutes.
Keeps for about a year unopened, so really good way to use up an abundance of tomatoes. 

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