Wednesday, August 27, 2008
MitchaRachia Farmhouse Salsa
It's good. Real good. It definitely rivals any of these other salsa companies coming from Vermont gardens. And, as I love sharing my vibes, I will share with you! Check it!
Please note two items of importance in regards to MitchaRachia Farmhouse Salsa:
1.) Before you attempt - get your canning supplies and get someone who has canned before to give you a lesson in canning. Not me though, I charge $100 an hour.
2.) You can switch the veggie items around as you see fit and also also mix up the spices a bit for your taste, but the other ingredients must remain for the sake of how to preserve without chemicals.
# denotes directly from my garden! (this made about 4 quarts)
8 cups of chopped, seeded, peeled, and cored red and yellow tomatoes (this is MESSY!!!) #
2 cups of chopped, seeded, and peeled cucumbers #
3 cups of chopped and seeded green and yellow peppers #
1 cup chopped hot peppers (wear gloves so you don't get burned) #
1 cup chopped green onion #
1 cup chopped leeks #
3 cloves minced garlic
1/2 cup minced cilantro #
1/4 cup chopped chives #
2 tablespoons marjoram
2 teaspoons of salt
3/4 cup apple cider vinegar
3 tablespoons lime juice
After you spend several hours chopping, peeling, de-seeding, etc., combine all ingredients in a large sauce pot and bring mixture to a boil. Reduce heat and simmer for ten minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps (meaning lightly screw on just as the first bit of pressure can be applied). Process 15 minutes in a boiling-water canner.