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Posts Tagged ‘salsa, dip salsa, cucumbers’

Today I made, what I call, “Dip Salsa”. This is to distinguish it from a “chili salsa” that I use in meatloaf, chili, and other dishes.

Dip salsa is just for eating with chips. It is easy to make (although it takes a while to cut everything up) and it is very good!

Cut up:

7 cups +/- peeled, chopped and seeded tomatoes. You can peel these by hand or use the dip in boiling water method. It’s not imperative that you get every seed out, you just want the tomatoes to have as little juice as possible. (Paste type tomatoes would be excellent here).

2 cups peeled, chopped and seeded cucumbers. This is a good way to use up those big cucumbers that hid out from you while you were picking smaller ones. Again, if a few seeds sneak by, it’s ok.

2 cups chopped and seeded sweet banana peppers or other sweet peppers. This year I used yellow lunchbox peppers and a couple of black bell peppers (yes – black!)

1/2 cup chopped and seeded jalapeno peppers (more or less to taste – or you could throw in a cayenne or two if you like them… Oh – and don’t forget to wear gloves while cutting the hot peppers – you’ll thank me later.)

The original recipe didn’t call for onions, but I added a chopped purple onion to the mix.

Add 3-4 cloves of garlic (depending on size)

1 tbsp fresh marjoram or 2 tsp dried

1 tbsp fresh cilantro or 2 tsp dried

1/2 cup cider vinegar

2 tbsp lemon juice (or lime juice for a variation)

Combine all in a large pot

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And then bring to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars with 1/2″ headspace.

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Waterbath 15 minutes. This amount of veggies makes about 9-11 half pints.

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