Wednesday, September 23, 2009


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.

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