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.
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
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.
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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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