I am having a few guest columnists and this will be my first, I have heard rave reviews on this hot sauce so it is definitely on my to do list when I get back to some semblance of normal. This knee replacement has not gone as planned. Joann Rackler.
I am excited for Sharon Brown to share this, as always please if you try any of the recipes, I’d love to see some feedback, or if you have a special recipe you’d like to share please message me.
Our family has been making our own homemade salsa since I can remember! I remember canning salsa with mom and dad when I was very young- but now we just make it fresh as we need it.
I think the one thing that makes it taste good is the fact that we cook it- not everyone cooks their fresh salsa. I use canned tomatoes and dump them into a saucepan, turn the heat on about medium while I start chopping the other veggies. I cut up an onion into big chunks (I prefer the yellow onions) and add it to the tomatoes. Then I chop up a few peppers, sometimes I use raw jalapenos or green chili peppers, I like it best when I use the roasted green chilies, it seems to have a better taste. I put some garlic cloves in, about 2-3.
As you can tell there is no measuring and each batch turns out a little different. The one ingredient that is unusual is carrots! Not to many people put carrots in their salsa…but I learned that from my brother and I think it adds a little sweetness that compliments the other vegetables. I peel and cut up 2-3 large carrots into wedges and add them to the pan, I usually add 1 small can of tomato sauce also. I cook it on the stove for about 20 minutes, then pour it into my food processor to chop it all up. Of course, I add some salt or garlic salt. Like I said each batch is different but I promise it never goes to waste. I’ve noticed the hotter it is the longer it lasts! You can eat it while it’s still warm or cool it off.
Canned Tomatos – Green Chili’s or Jalapenos – Tomato Sauce – Onion – Garlic Cloves – Carrots (!). Make a little or make a lot, depends on you! Yum!
Editors Note: We are ready for Joann to be back to “normal” and in the kitchen. However, the guest cooks are sounding pretty good as well. That is how good cooks become good cooks by sharing and learning! Also, thinking that a tasting party is needed very soon.
