With several flats of green tomatoes lined up for Pepe Salati — in the southern California heat no less — it was inevitable that I would end up with a good size bowl of tomatoes too ripe too make the cut. So I made the most of this by letting them ripen on my porch and making salsa! Steve's dad makes amazing salsa every year, so I called him up for some pointers and got to work in the kitchen.
I sautéed some medium-hot yellow chili peppers, mild Anaheims and hot jalapeños with onion and garlic. While that was cooking, I blanched and peeled the tomatoes, adding them to the pot once the peppers and onions softened. For seasoning, I used salt and pepper, fresh cilantro and lime juice and zest. I ended up with 6 pints and 10 half pints canned, plus a pint or so for immediate consumption.
Welcome to Stephie O's Blog! (Formerly Stephanie's Cucina)
I am a freelance graphic designer and culinary consultant — I write, cook, recipe test, design food related print materials — if it's about food, chances are I'm all about it! I also dabble in photography and and am game to work on other design and writing projects outside the food scene. My full website is under development, but in the meantime, I invite you to enjoy my blog. I love to cook and share my adventures both at home, and on the road! I hope you enjoy! If you like what you read, drop me a note at email@example.com