Salsa!
GEORGE: Salsa is now the number one condiment in America.
JERRY: You know why? Because people like to say "salsa." "Excuse me, do you have salsa?" "We need more salsa." "Where is the salsa? No salsa?"
So, I had the time and the inclination, so I decided to make some salsa. Usually I make an uncooked salsa fresca and just keep it in the fridge, but today I was a little more ambitious and decided to can it for later.
First I assembled the ingredients (I am a big proponent of mise en place, as a result I have an extensive collection of little bowls and ramekins).
I've got plum tomatoes - peeled, seeded, and partially drained, peeled garlic, some cilantro, a jumbo white onion, some mixed peppers (I couldn't find any habaneros at the store, weird), lemon juice, and some salt, pepper, and cumin.
I pulsed the peppers and garlic in the food processor...
And then the onion and cilantro (separately from the peppers).
I put the tomatoes in the Cuisinart, but only chopped them up a little bit (like 3 or 4 pulses).
Everything went into a pot with the spices and about a cup of the lemon juice and was brought to a boil, then simmered.
I ladled the salsa into hot jars, leaving about 1/2" head room. Topped with heated lids and screwed on rings.
The jars went into the canning bath, and were processed for 20 minutes in boiling water.
I made sure the resulting seal was nice and tight.
Finally, salsa! There was a sixth jar that was only half full, I just stuck it in the fridge for more immediate consumption instead of trying to process it.
Now to hide it away for the flavor to develop. Yum!
JERRY: You know why? Because people like to say "salsa." "Excuse me, do you have salsa?" "We need more salsa." "Where is the salsa? No salsa?"
So, I had the time and the inclination, so I decided to make some salsa. Usually I make an uncooked salsa fresca and just keep it in the fridge, but today I was a little more ambitious and decided to can it for later.
First I assembled the ingredients (I am a big proponent of mise en place, as a result I have an extensive collection of little bowls and ramekins).
I've got plum tomatoes - peeled, seeded, and partially drained, peeled garlic, some cilantro, a jumbo white onion, some mixed peppers (I couldn't find any habaneros at the store, weird), lemon juice, and some salt, pepper, and cumin.
I pulsed the peppers and garlic in the food processor...
And then the onion and cilantro (separately from the peppers).
I put the tomatoes in the Cuisinart, but only chopped them up a little bit (like 3 or 4 pulses).
Everything went into a pot with the spices and about a cup of the lemon juice and was brought to a boil, then simmered.
I ladled the salsa into hot jars, leaving about 1/2" head room. Topped with heated lids and screwed on rings.
The jars went into the canning bath, and were processed for 20 minutes in boiling water.
I made sure the resulting seal was nice and tight.
Finally, salsa! There was a sixth jar that was only half full, I just stuck it in the fridge for more immediate consumption instead of trying to process it.
Now to hide it away for the flavor to develop. Yum!