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    Home » Everything Amish » Plain Culture

    Amish End of Garden Salsas and Relishes

    Published: Sep 14, 2017 · Updated: Sep 14, 2017 by Kevin Williams | Leave a Comment

    By Kevin Williams

    The end of the garden means that a lot of Amish cooks are trying to feverishly use up the end of the garden goodies before the first frosts arrive and in places like Maine and Minnesota that day is going to be arriving anytime, if it hasn't already.

    In more temperate Amish areas like Ohio and Indiana and Pennsylvania most Amish probably will squeeze another month out of their garden before the frosts bring down the curtain on it.

    Salsas have become very popular among the Amish. The traditionally South-of-the-Border favorite has found a natural home among the Amish because it's a great way to use up tomatoes, which are often plentiful on Amish farms. This is a stockpile of home-canned salsa in one Amish woman's kitchen.

    This year's tomato harvest has been bountiful in the Midwest with generally ideal growing conditions.

    Get a perfect blend together from your garden.

    And then get some chips and enjoy!

    A Victorio strainer is the weapon of choice for most Amish cooks in working up tomatoes.

    EASY SPICY SALSA

    Makes about 4-5 cups spicy salsa.  Our friend Jessica made this recently.  It tacks closely to a lot of Amish homes, but she used a food processor.  Most Amish would use a Victorio strainer to pulverize their tomatoes instead.

    3 large ripe tomatoes, puréed in a food processor

    6-8 Roma or paste tomatoes, finely chopped

    1 small to medium onion, finely chopped

    3 small Serrano chili peppers (or 1-2 jalapenos), finely chopped

    2 green bell peppers, puréed

    ⅛ cup honey

    2-3 cloves garlic, minced

    ⅛ cup chopped cilantro, optional

    Add more tomato, onion, or peppers to your taste. Let flavors mix together in fridge overnight. Use within one week. Salt and pepper to taste.
    AMISH HOME-CANNED SALSA
    This is a recipe for the home-canned salsa you see above.  Now with home-canning you really have to know what you are doing, but I know we have some home-canning enthusiasts out there so if you like salsa and canning, this is for you!

    14 pounds of tomatoes, scalded, peeled and cut up
    10 green peppers, chopped
    5 cups onions, chopped
    1 cup vinegar
    2 ounces of hot peppers, chopped
    ½ cup brown sugar
    ¼ cup salt
    2 teaspoons oregano flakes
    3 teaspoons cumin
    3 teaspoons chili powder
    1 teaspoon garlic powder
    10 teaspoons Clear Jel

    Mix all of the above ingredients, except for the Clear Jel.
    Everything is cooked on stovetop for 45 minutes, then add the
    Clear-Jel. After that is added, cold-pack it for 20 minutes.

    Other related recipes:

    END OF GARDEN CHOW CHOW

    ROSANNA'S SWEET MELON SALSA

    EDITOR'S PICK - Okay, this is my pick. I love corn, I love salsa.  I don't like complicated canning recipes, so this is easy, easy.  Mix this up, have some chips ready and enjoy!  EASY AMISH CORN SALSA

     

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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