Jan 04 2010
Winter Salsa
Cumin and other spices in a Hebron market stall
I tasted this most delicious salsa of my mother’s creation last week, and came back to Richmond with a craving.
I have all of the ingredients expect the bell peppers (I could use canned tomatoes). (Un)fortunately, I can’t buy peppers in January without a lot of guilt. So I sent a hope out into the universe, and found some dumpster diving yesterday! Salsa coming soon.
This salsa is thick, and the cumin gives it such a rich flavor.
3/4 c chopped jalapeno peppers
2 c chopped red onion
1 1/2 c chopped green pepper
3-4 garlic cloves, minced
1 can (5.5 oz) tomato paste
1/2 c white vinegar
1/2 c chopped fresh parsley
1/2 t ground cumin
3 1/2 c diced tomatoes with juice
Combine all ingredients in large saucepan. Bring to a boil. Boil gently, uncovered, or about 45 minutes, stirring occasionally. Fill hot sterilized pint jars with salsa to within 3/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. Process in a boiling water bath for 20 minutes. Makes 8 cups or 4 pints.
Yesterday I decided cilantro would be a great addition to the salsa, and when I “went shopping” at a grocery store’s dumpster, there it was!
Canned a bunch of salsa last night – quite delicious.
ooooh, nom nom nom. you are so good.